Tribal Fish Fry | Kerala Style Gooseberry Pepper Fish Fry on Tawa | special fish fry
Tribal Fish Fry This Tribal Fish Fry comes from the forests of Kerala, where tribal communities cook fish with the simple ingredients they find around them. Dried gooseberry, black pepper, garlic, curry leaves and coconut oil come together to make a Kerala fish fry that is earthy, tangy and full of flavour. It is rustic food at its best, with nothing fancy and nothing extra.
This recipe was introduced by Chef Regi Mathew in New York. He is the owner of Chatti restaurant, which is very close to Times Square. My version is slightly tweaked with his help. Chef Regi Mathew uses bird's eye chili to spice it up, but I made it only with black pepper. If you like more heat, you can add green chilies to the gooseberry paste.
The dried gooseberry is what makes this gooseberry pepper fish fry so special. It gives the fish a distinct flavour you will not find in any other fish fry. The fish soaks up the gooseberry pepper masala, and then it is roasted slowly on a hot tawa until it turns crisp and golden. Every bite tastes like crispy garelu. This tawa fish fry goes very well with rasam, sambar, pappu or pappu charu. You can also serve it as a starter along with drinks.
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Tips
Soak the dried gooseberries well:
Soak them in hot water for 1-2 hours, or overnight, until they turn soft. Soft gooseberries grind into a smooth paste.
Roast the fenugreek to a deep dark colour:
Roast it on medium flame so it turns dark without burning. This gives the masala its earthy, rustic taste.
Let the fish rest in the masala:
Give the fish 30 minutes in the gooseberry pepper masala so the flavours go deep into every slice.
Roast only on medium flame:
Slow roasting on a hot tawa cooks the fish through and makes it crisp and golden like garelu.
Flip gently:
Fish slices are delicate, so turn them carefully so they stay whole.
Want more spice?:
Add green chilies to the gooseberry paste while grinding.
Tribal Fish Fry | Kerala Style Gooseberry Pepper Fish Fry on Tawa | special fish fry - Recipe Video
Tribal Fish Fry | Kerala Style Gooseberry Pepper Fish Fry on Tawa | special fish fry
Ingredients
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For the gooseberry pepper paste
- 1/3 cup dried gooseberries, soaked for 1-2 hours
- 2 tbsp black pepper
- Little salt
- Green chilies (optional)
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For the fenugreek powder
- 1/4 tsp fenugreek
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For the masala
- 2 tbsp coconut oil
- 12 - 15 garlic pods
- 1/3 cup water
- Curry leaves
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For the fish fry
- 750 gms fish
- 5 - 6 tbsp coconut oil
- Curry leaves
- Oil to drizzle
Instructions
- Soak 1/3 cup dried gooseberries in hot water for 1-2 hours, or overnight, until soft.
- Add the soaked gooseberries to a mixer jar with 2 tbsp black pepper and a little salt. Add green chilies here if you want it spicier. Grind to a smooth paste.
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Roast 1/4 tsp fenugreek on medium flame to a deep dark colour. Pound to a fine powder.
- Heat 2 tbsp coconut oil. Add 12-15 garlic pods and fry until light golden. Add the ground gooseberry paste and saute for 1 minute.
- Add the ground fenugreek powder, 1/3 cup water and curry leaves. Combine well and allow to boil.
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Turn off the flame and let the masala cool. Add 750 gms fish to the masala and allow the flavours to infuse for 30 minutes.
- Heat 5-6 tbsp coconut oil on a tawa. Spread the fish slices on the hot tawa. Cover and roast only on medium flame for 12-15 minutes.
- Remove the lid and gently flip the fish slices. Sprinkle curry leaves, drizzle oil and roast only on medium flame until crisp and golden.
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Your Tribal Fish Fry is ready. Serve hot as a starter or as a side dish with rasam, sambar, pappu or pappu charu.
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