King Fish Fry (Ayakoora Fry)

 

Ingredients

Ayakoora Fish (cut and deboned), 400 g

Turmeric powder, ½ tsp 

Chilli powder, 1 ½ tsp

Pepper powder, ½ tsp

Cumin powder, ½ tsp

Asafoetida powder, a pinch

Ginger garlic shallot paste*, ½ tbs

Salt, to taste

Coconut oil, 1 tsp

Canola/coconut/sunflower oil (for frying), 1/2 cup

Note: All my spices are homemade. 

*If you have only ginger garlic paste, that could be used too. I always store ginger garlic shallot paste (3 shallots for 3 tablespoons of ginger and garlic each) in the freezer for fish fry. 

 

Preparation

• Clean the fish pieces in a bowl of water by adding lemon juice and salt, then rinse with normal water.
• Mix all the other ingredients with one tsp oil and water into a thick paste.
• Evenly marinate the fish with this masala and set aside for thirty minutes.
• Heat oil in a non-stick thick-bottomed frying pan and place each fish very carefully (watch out for oil splatter).

• Fry one side of the fish until cooked (approximately 4 minutes) over a medium-low flame.
• Slowly flip and cook the other side as well.
• Switch off the flame and transfer to a kitchen towel-lined bowl with a flat ladle.
• Your fish fry is ready. Enjoy!

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