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Tribal Fish Fry | Kerala Style Gooseberry Pepper Fish Fry on Tawa | special fish fry

| nonvegetarian

Ingredients

  • For the gooseberry pepper paste
  • 1/3 cup dried gooseberries, soaked for 1-2 hours
  • 2 tbsp black pepper
  • Little salt
  • Green chilies (optional)
  • For the fenugreek powder
  • 1/4 tsp fenugreek
  • For the masala
  • 2 tbsp coconut oil
  • 12 - 15 garlic pods
  • 1/3 cup water
  • Curry leaves
  • For the fish fry
  • 750 gms fish
  • 5 - 6 tbsp coconut oil
  • Curry leaves
  • Oil to drizzle

Instructions

  1. Soak 1/3 cup dried gooseberries in hot water for 1-2 hours, or overnight, until soft.
  2. 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.
  3. Roast 1/4 tsp fenugreek on medium flame to a deep dark colour. Pound to a fine powder.
  4. 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.
  5. Add the ground fenugreek powder, 1/3 cup water and curry leaves. Combine well and allow to boil.
  6. 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.
  7. 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.
  8. Remove the lid and gently flip the fish slices. Sprinkle curry leaves, drizzle oil and roast only on medium flame until crisp and golden.
  9. Your Tribal Fish Fry is ready. Serve hot as a starter or as a side dish with rasam, sambar, pappu or pappu charu.