By Nikita Toppo
Made with a bunch of flavourful ingredients, Kerala fish fry is perfect for a hearty lunch.
500 gm fish (washed), oil for frying, 1 tbsp ginger, 1 tbsp chilli powder, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp methi seeds, 1 tbsp vinegar, salt to taste
Grind ginger, chilli powder, coriander, turmeric, methi, vinegar and salt into a paste. Marinate the fish with the paste and keep aside for an hour.
Heat oil and fry the fish pieces till they turn light brown in colour. Make sure that the flame is not too high.
Pierce the fish with a knife and if it flakes easily it is cooked. Place the fish pieces on an absorbent paper to drain out the excess oil. Serve hot.