Fish Kanthari Fry Recipe
Ingredients (Serves 3)
- Kingfish (or tilapia, salmon, cod, seabass etc) – 350 gm, cut into small cubes
2. Turmeric powder – 1/2 tsp
Chili powder – 1/4 tsp (optional)
Crushed black pepper corns – 1 tsp
Shallots – 5 – 6, halved and crushed
Ginger-garlic, crushed or paste – 1.5 tsp
Kanthari mulaku / bird’s eye chilies – 4 – 5 (or 3 – 4 green chilies) – crushed (Add according to your spice tolerance. I used 3 green chilies.)
Fennel seeds – 3/4 tsp, crushed
Curry leaves – 10, torn
Lemon juice – 2 tsp
Salt – As required
3. coconut oil – 1 – 1.5 tbsp
Method
- Combine fish pieces with all the ingredients numbered 2. Set aside for 10 minutes.
- Heat 1 – 1.5 tbsp coconut oil in a non-stick pan over medium-high heat. Fry fish pieces until golden on bottom, about 2 – 3 minutes. Bring the heat to low-medium. Flip gently and cook until the fish pieces are completely cooked through and slightly roasted, about 8 – 10 minutes. Serve fish kanthari fry with rice and other side-dishes.
Add comment