With all the craziness going on right now, I figured I’d turn to the kitchen for some comfort. I’ve been craving a South Indian style fish dish after seeing @rachelgurjar’s Kerala trip highlights. I have to say, this satisfied my cravings beyond measure 😍! The crust of the fish was perfectly spicy, crispy, and lemony, and the fish itself was SO flaky. Paired with lemon turmeric rice, this was just PERFECT. Try it!

Ingredients for the fish:

⁃ 1 fillet of wild cod fish (I’m sure you could use any other fish as well)

⁃ 1 teaspoon of ginger garlic paste

⁃ 1/2 teaspoon turmeric powder

⁃ 1.5 Tablespoons of Kashmiri red chili powder (adjust if needed)

⁃ Cracked Black pepper to taste (about 1-2 teaspoons is what I used)

⁃ Salt to taste

⁃ 1 teaspoon mustard seeds

⁃ 1/2 teaspoon cumin seeds

⁃ 1/2 lemon juiced

⁃ 8-9 curry leaves

⁃ 1 green chili (cut a slit in it)

⁃ Coconut oil (enough to shallow fry in a wok)

Method:

⁃ Wash and clean fish. Lay out on a plate.

⁃ In a bowl, mix ginger garlic paste, turmeric, red chili powder, black pepper, salt, and lemon juice so that it forms a nice thick paste

⁃ Spread the marinade paste on both sides of the fish so that everything is nicely coated. Allow to marinate for 30 minutes.

⁃ In a large wok, heat coconut oil

⁃ Once oil is hot, add cumin seeds, mustard seeds, curry leaves, and green chili and allow to sizzle for about 1 minute

⁃ Slowly add fish to the oil and cook about 3-4 minutes each side (adjust based on the size of your filet and use the fork flake test to know when cooked). Make sure the marinade paste is still intact on both sides of the fish so that you have a nice crust!

⁃ Once flaky, Remove fish from oil, serve with rice and a nice squeeze of lemon juice on top!

#keralafishfry #southindian #indianseafood #f52grams #feedfeed #nytcooking #bonappetit #buzzfeedfood #saveurmag #traderjoes #glutenfree #veganrecipes #browngirlmag #indianfoodblogger