How to make Kerala style fish fry (Fish porichathu)

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Kerala cuisine offers many delicious, flavorful and mouthwatering seafood dishes. 

One of the top-notch recipes from the house of Kerala is Fish-porichathu. It is the most famous recipe for them where fish is fried with strong spices in coconut oil, which is one of my favourites. 

This killer fish fry is very easy and lip-smacking. I'll promise you're going to love it. 

Let's see what are all the things we needed to make this divine fry,

Ingredients:

Fish - 1/2 kg
oil (for fry)
a few curry leaves

To be ground:

Ginger - 1-inch piece
Garlic - 2 cloves
Green chilly - 4
Curry leaves - 4
Shallots (small onions) - 2
Pepper -  1tsp
Turmeric powder - 1/4tsp
kashmiri chilli powder - 1tbs
Plain chilli powder - 1 1/2tbs
Fennel seed - 1/2tsp
Oil - 1tsp
Vinegar(or)lime juice - 1 1/2tbs
Salt  (as required)

Preparation:

Clean and wash the fish well with vinegar and sea salt to remove the raw smell of the fish. 

Make adjacent deep gashes on both the sides of each fish. For preparing masala, grind all the ingredients as mentioned.

 You can adjust the amount of the ingredients according to the quantity of the fish you are using. 

If the masala is too watery, then it won't be stick to the fish rather, it will fall down to the oil and get burned. 

Now, marinate the grounded masala to the fish and keep it in the fridge for minimum 30 minutes.

 Heat the pan and add oil, you can use any vegetable oil (coconut oil is prefered. since it is the traditional way). 

When the oil gets hot enough add few curry leaves to the oil, it will enhance the flavour of the fish. 

Shallow fry the marinated fish for 2 - 3 minutes on both the sides, you have to flip it for two-three times until it becomes crispy. 

Then remove from the oil and place it on a tissue paper, so that it absorbs the excess oil.

 That's it! the delicious fish-porichathu is ready to serve. It goes great with rice and any curry.

 Happy eating!!! 

Note:

If the oil is too hot, then the fish won't cook well and the masalas get separated and burns in the oil so, maintain the temperature of the oil to medium.

Tip:

If you are going to deep fry the fish, then add rice flour to the masala to make the fish more crispy.

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