A traditional Kerala-style fry built on the richness of freshly crushed black pepper, the aroma of coconut oil and fresh curry leaves.
Approximate values per serving — varies with fish size and oil used.
Add a little lemon juice to the spice mix and combine into a thick, smooth paste.
Add a few drops of water if the paste is too dry, and adjust the salt to taste.
Rub the spice paste generously all over the fish.
Push the masala deep into the slits and rub a little inside the stomach cavity.
Rest at room temperature for 20 to 30 minutes.
Heat the coconut oil in a flat skillet or tawa over medium heat.
Toss in one sprig of curry leaves and let them crackle and infuse the oil.
Gently place the fish in the pan and fry undisturbed for 6 to 8 minutes on medium-low heat until dark golden-brown and crispy.
Drop the second sprig of curry leaves into the oil right before flipping.
Flip carefully with a wide spatula to protect the tail, and fry the other side for 6 to 7 minutes until cooked through.
Drain excess oil on an absorbent paper towel.
Garnish with the crispy fried curry leaves, raw onion rings and a slice of lime.
Order the PrimeFish Black Pepper Masala Fry Recipe Kit — cleaned, portioned and pre-marinated, with the masala included.
Order Now
