Delicious fried fish combined with tomato onion salsa makes a perfect combination. Pearl spot or Karimeen found in Kerala can be used in this recipe. Any fish of your choice can be used. Usually palm size whole fish is used . The whole fish fried this way does make a elegant presentation. The longer you marinate the fish the better tasting it gets. The fish can be marinated and kept in the refrigerator overnight.
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| Pomfret Fry with Tomato Onion Salsa |
Ingredients
Pomfrets' the size of your palm 5
Ginger 1 inch piece
Garlic - 2 cloves
Curry leaves 2 sprigs
Whole black pepper - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chilly powder - 1 teaspoons
White Vinegar - 3 teaspoon
Salt to taste
Oil to fry the fish
Tomato Onion Salsa
One large plum tomato finely chopped
One medium size red onion finely chopped
One green chilly finely chopped
Freshly ground Black pepper 1/4 teaspoon
Salt to taste
Olive oil 2 tablespoon
Fresh lemon juice one tablespoon
Combine all ingredients together and serve with fried fish
Steps
1. In a blender grind the pepper, ginger, garlic , curry leaves, red chilly powder, salt and vinegar to a smooth paste. Add additional water if needed to make a smooth paste.
2. Clean the fish and make gashes on both sides.
3. Marinate the fish in the ground masala and keep aside for one hour or refrigerate overnight.
4. Heat oil in a pan . When the oil gets hot fry the fish both sides till golden brown.
Serve hot with Lemon wedges and Tomato Onion Salsa.
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