Nadan Fish Pepper Fry

Ingredients (Serves 3 – 4)

1. Fish – Around 300 – 350 gm, cut into small cubes (I used wild salmon)

Turmeric powder – 1/4 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/2 tsp

Ginger-garlic paste – 1 tsp

Lemon juice – 3/4 tsp

Salt – To taste

2. Coconut oil –  2 tbsp or as required

3. Mustard seeds – 1/2 tsp

4. Onion – 2 cups, thinly sliced and halved

Ginger – 3/4 tsp, finely chopped

Green chilly – 1, minced

Curry leaves – 1 sprig

5. Pepper powder – 1/4 tsp

6. Crushed red chilly flakes – 1/2 tsp

Garlic – 3 cloves

7. Fresh ground black pepper corns – 1/2 + 1/4 tsp

8.  Tomato, firm – 1 medium, seeds removed and thinly sliced

9. Lemon juice – 3/4 tsp

10. Salt – To taste

Method

1. Marinate the fish pieces with the other ingredients numbered 1. Set aside for 10 minutes. Shallow fry in 2 tbsp coconut oil until brown and done.

2. In the remaining oil, add a tbsp of oil (you can wipe the pan if you want). Splutter mustard seeds and add thinly sliced onion, a pinch of salt, ginger, green chilly and curry leaves. Saute until light golden. Add crushed chilly flakes and minced garlic. Saute for a few more minutes. Add fresh ground pepper powder. Mix well. Add the fish pieces and mix well. Break the fish pieces slightly using a spatula. Add the tomato slices and saute everything for a couple of minutes. Mix well and add a tsp of lemon juice. Taste-check for salt. Sprinkle fresh cracked pepper and switch off. Set aside for 10 minutes. Serve with rice and other side-dishes.