Spicy Fried Fish (Meen poriyel / Ikan goreng berempah)
This is one of our family’s favourite dish that goes really well served with sambar (lentil based vegetable stew), rasam (South Indian soup) or sothi (South Indian/Sri Lankan Tamil coconut curry).
Serves 4
Ingredients:
- Fish – ½ kg or 650 grams, cut into thin slices (Black Pomfret/ king fish/Sea Bream, Red Mullet)
- You can cut into slices or cooked whole (if smaller fish but make a few slits on it)
Marinade: Make a smooth paste.
- Chilli powder – 1 tablespoon (according to taste)
- Turmeric powder – ¼ tablespoon
- Coriander powder – ¼ tablespoon
- Ginger garlic paste – 2 tablespoons (ginger ¾ tablespoon, garlic ¾ tablespoon, 1 shallot)
- Lemon juice – 1 to 2 tablespoon (according to taste)
- Salt to taste
- Garam masala, an aromatic mixture of Indian powdered spice to bring flavour and warmth 1- teaspoon (optional)
Method:
- Wash the fish,drain well and pat dry. Season the fish with marinade and leave it for at least 1 hour.
- Shallow fry on a non- stick pan. Turning over to cook a few times until both sides are crispy.
- It can be served as it is or tempered for additional taste.
Tempering: (OPTIONAL)
- 1 Big Bombay onion – cut into thin slices or about 12 shallots, whole or cut into 4
- Garlic – ½ pod cut into thin slices
- Curry leaves – 3 to 4 sprigs (chopped roughly)
- Mustard seeds – ¼ teaspoon
- Coarsely crushed fennel seeds – 1 teaspoon
- Plain chilli powder – 1 to 2 teaspoons (according to taste).
- Turmeric powder – a good pinch
- Salt – a pinch
- Oil – 1 tablespoon or as required
Method:
- Pour the oil to a hot pan.
- Add in mustard and fennel seeds. When the mustard seeds start to pop, add in the garlic, onions and curry leaves. Cook till it is slightly golden brown.
- Then,add in the fried fish, a pinch of salt, turmeric powder and plain chilli powder.
- Quick stir. If it is too dry, sprinkle a little more oil to cook the chilli powder.
- Finally, when the chilli powder is cooked and the curry leaves crispy, switch off the flame.