Preperation time: 25 mins | Cooking time: 25 minsIt is very rare to find a Keralite who does not like fish in any form of food. I think we can just hand pick them. My hustand is no exception. He could have fish 3 times a day if served to him :-). My sons are his followers but I still do not fancy it too much even though I have a few morsels.
Initially we used to buy a lot of frozen fishes and tried out our authentic Kerala recipes but none tasted even close to the original. After a lot of hunting around, my husband found out a stall over here that sold fresh fishes. He bought it once just to test it out and eureka...............it was just like home if not better :-)
Shallots-5 or 1 medium onion
Ginger-1 small piece
Curry leaves-a few
Oil to fry
Salt to taste
Clean the fish well and cut them into medium slices and keep it aside. Grind all the ingredients except curry leaves to a fine paste. Marinate the fish with this mixture adding a few curry leaves and leave it for an hour.
For shallow fry
Heat oil in a pan add few curry leaves and the fish pieces along with all the marinade. Fry them on medium flame until it is brown on both sides.
Note: There is always a fight over the meen chor (fish rice). Add rice and a little salt to the left over masala on the pan and mix them well. The result 'a nice spicy rice' to go with your fish fry. :-)
The marinated fish can be stored in the freezer for later use.