This is a very easy AND very tasty fried fish recipe from Kerala. It has shallot onions for some sweetness and tamarind for sourness. We used fresh pomfret, but it can be substituted with any less bony white fish or even salmon.
For 1 kg of fish we will need:
2+ dried red chilies OR 1+ tsp red chili powder (adjust according to taste)
8 - 10 shallot onions
1/2 tsp turmeric powder
10 pepper corns
a small piece of dried tamarind OR 2 tbsp of white vinegar
salt to taste
oil for frying 
1. If you are using tamarind, soak it in a little bit of water and then squeeze the pulp and juices out with your fingers. Discard the skin. It will be easier to peel the shallot onions if you soak them in water as well.
2. In a blender, put the onions, tamarind pulp/vinegar, chili peppers, turmeric powder, pepper corns, salt to taste and blend it till smooth paste. Spread the paste onto the fish pieces and let it marinate for about half an hour.
3. Heat some oil in a frying pan and fry the fish pieces on both sides till golden brown. That's it. Serve it hot with lime wedges and beer! ;o)
Yum!
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2 Comments:
yum yum... reminds me of home - my mom cooks her fish this way too.
I could have it every day :o)
If I may ask, which country is your home? I always find it interesting when someone tells me about similar recipes from different parts of the world. Recently I learnt that a very similar dish to South Indian Payasam was being made by a grandmother in a very small town in Lithuania.
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