I am a maharashtrian, and my husband is a gujarati. So, for him and according to him all maharashtrians are coastal people, who live, eat and dress like them! And every time I refuse to cook any fish for him, I get to hear and justify the same story!
Last year during monsoon, we decided to have a quiet, peaceful vacation, by spending all the time in just one place and driving around it.
Luckily we landed in Alappuza, Kerala. The hotel’s restaurant was right by the lake, and the ambience was absolutely stunning! A typical Kerala themed restaurant, with antique wooden chairs, tables, pillars and everything else! It was absolutely gorgeous! Especially with a heavy downpour, Mitul and I have spent hours sitting at that restaurant and looking at the lake, sipping on chilled beer, reading books and working on the clicked pictures of the day. We loved the hotel's restaurant food and the location so much that we would make sure to come have lunch and dinner there.
One of the days I decided to get a bit more adventurous and order the Kerala Masala Fried Fish. I have never tasted anything so delicious!! It was so gorgeous that Mitul had to order his own fish! Me feasting on a fish was the highlight of our vacation! In all the days that we spent at the resort, we ordered that dish daily! It was so awesome that I had to walk to the kitchen and compliment the chef!
We tried to find out the recipe, but the chef couldn’t give us a lot of information on it. On our way back, at the airport we had a little time to spare, so walked into one of the bookstores, and I headed straight to the cooking section and picked a book which had the same picture of my most relished dish!
And hence, this weekend when I got the request of making ''my people's dish'' differently, I thought of trying my hand at this.
Surprisingly, it turned out fabulous! Didn't taste or smell like raw fish at all!
Definitely a must-try!
15 - 20 Minutes
1 - 2 Hours approximately
2 - 2.5 Hours
Red Chilli Powder
1/2 kg, any firm fleshed FRESH fish can be used to fry
1.5 tsp, preferrably Kashmiri red chilli powder for its bright colour and mild chilli taste.
5 cloves, medium
to shallow fry
10 - 15
Spread it evenly on the fish and allow it to marinate for 1 - 2 hours.
Place the fish on the fried leaves and allow it to cook on each side for about 5 minutes on a low flame.
Once, the first side of the fish is ready, flip it over with the leaves on it, and cook on the other side for 3 - 5 minutes.
Relish it with chopped onions and lemon.