Chennai Fish Fry
Ingredients
- 600 gCoalfish (saithe) (cut into 3 cm chunks)
- 3 pcGarlic (crushed into a paste)
- 1 tspGinger powder
- 0.5 tspTurmeric powder
- 1 tbspkashmiri chili
- 1 tspgaram masala
- 1 pcLime juice
- 2 tbspRice flour
- 15 pccurry leaves (fresh)
- 100 mlPeanut oil (for frying)
- 1 pinchGray sea salt
Method
An intense, crispy red crust that cracks under the teeth, hiding fish flesh that remains juicy. The scent of fried curry leaves and toasted chili instantly grabs the senses.
- 1
In a bowl, mix the minced garlic, ginger, turmeric, Kashmiri chili, garam masala, and salt. Pour in the lime juice and mix until you get a thick paste that coats the spoon without dripping.
- 2
Trim the pollock and cut it into even chunks. Coat each piece with the spice paste, then sprinkle rice flour on all sides. The flour should absorb moisture to form a dry film.
- 3
Heat the oil in a large pan. When it starts to smoke slightly, toss in the curry leaves then place the fish. Let brown for 3 minutes per side without stirring so the crust sets. The fish is ready when it feels firm to the touch.
Frequently asked questions
How do you get this dish right?
- Do not flip the fish too early, or the crust will stick to the pan.
- Rice flour is the key to a texture that stays crunchy even after 10 minutes.
How long does this dish keep?
Eat immediately to preserve the crunch. Do not freeze.
