Indian style masala fried fish made in the air fryer. Kerala Karimeen Fry – Kerala Style Pearspot Fish Fry – Air Fryer Fish Fry – Karimeen Masala Fry
Total Time:25 mins
Yield:4-5 pieces 1x
500 grams karimeen – pearlspot fish (or) fish of your choice
For the marinade
2 tablespoon vegetable oil / peanut oil
1 teaspoon apple cider vinegar or plain vinegar
2 teaspoon ginger garlic paste
2 teaspoon chopped curry leaves
1.5 teaspoon red chilli powder
1 teaspoon turmeric powder
1/2 teaspoon black pepper powder
1 teaspoon salt
For the topping / tempering
1.5 teaspoon coconut oil
3 tablespoon chopped shallot / small onion
2 sprigs curry leaves
6–7 cloves of garlic, crushed with skin
a pinch of salt
1/2 teaspoon red chilli flakes
Take in all the ingredients listed under marinade and mix them well. Use thick ginger garlic paste for this recipe.
The oil and vinegar and the moisture from the ginger garlic paste will be enough to make a thick paste. Add a teaspoon of water if only necessary. Make sure that the masala is thick so it evenly coats the fish.
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.
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 15-20 minutes.
We will now cook the fish in the air fryer. The cooking time will vary depending on the size of the fish. I cooked these in the air fryer for 15 minutes at 200 degrees Celsius.
The fish was perfect after cooking for 15 minutes. For bigger fishes, cook for 5 minutes more.
Now we will make a topping for the fish. Heat coconut oil in a pan and add in the finely chopped shallots (small onion), curry leaves and whole crushed garlic with the skin. Add in a pinch of salt. Fry for 5-6 minutes.
The shallots would have become crisp by the time. Now add in the red chilli flakes and remove from heat. The topping is ready.