- 1.5 teaspoon thick ginger garlic paste
- 1/2 teaspoon turmeric powder (add 1/2 teaspoon more for a spicy fish fry)
- 1 tablespoon red chilli powder (add a tablespoon more for a spicy fish fry)
- 1 teaspoon red chilli flakes
- 1 teaspoon salt
- 3 sprigs curry leaves, finely chopped
- 1/2 teaspoon plain vinegar
- 3 tablespoon coconut oil (or) peanut oil
Wash, clean and prep the fish. Make small gashes on the fish with a sharp knife so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep. These cuts / crevices will hold the masalas later. So take time and make as many even cuts as possible. This is a very important step.
Now lets make the star of the recipe, the oil marinade. Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe. Mix the masalas using few tablespoons of coconut oil. Do not use any water to mix.
The marinade is ready. Remember that we have used only oil for making the paste. Coconut oil is preferred. If the fish is very cold use peanut oil as coconut oil will solidify when applied. If you do not like coconut oil, use an oil of your choice (peanut oil, olive oil etc… works well).
Apply the marinade on the fish. Make sure that the masalas are evenly coated. Apply masala in the gashes so the fish gets evenly seasoned.
Marinate the fish in the refrigerator for one hour.
The cooking time will vary depending on the size of the fish. I cooked these in the air fryer for 12-13 minutes at 200 degrees Celsius. Serve hot with some sliced onions and lemon / lime wedges.