🛒 Ingredients
- 4 medium fish pieces (pomfret, seer fish, or mackerel work best)
- 2 tbsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp black pepper powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp ginger-garlic paste
- Juice of 1 lemon 🍋
- 2 tbsp rice flour (for crispiness)
- 2 tbsp rava/semolina (optional, gives crunchy coating)
- Salt to taste
- 2–3 tbsp coconut oil (or any oil for shallow fry)
- Fresh curry leaves 🌿 (optional, for coastal aroma)
👩🍳 Method
- Clean & Marinate: Wash fish pieces well, pat dry.
- Make small slits on the fish so spices seep in.
- Mix all dry spices + ginger-garlic paste + lemon juice into a thick paste.
- Rub this masala well over fish. Marinate at least 30 mins (best overnight).
- Coat for Crispiness: Just before frying, lightly coat fish with rice flour + rava mixture.
- Shallow Fry: Heat oil in a pan, add curry leaves (optional for flavor).
- Place fish pieces and fry on medium flame 3–4 mins each side until golden brown & crispy.
- Serve: With onion rings, lemon wedges, and a sprinkle of chaat masala for that beach-style zing 🌶️🍋.
💡 Tips
- For authentic South Indian beach shack taste, use coconut oil + curry leaves.
- Can also grill instead of frying for a lighter version.
- Best paired with rasam rice, sambar rice, or chilled buttermilk.
