Fish Fry | Bluespot Mullet fish | kanambu fry

#fishfry #fish #homemadefood

Ingredients:

Kanambu (Pearl Spot) fish - 2 medium-sized, cleaned and gutted
Turmeric powder - 1/2 teaspoon
Red chili powder - 1 teaspoon (adjust according to your spice preference)
Coriander powder - 1 teaspoon
Lemon juice - from half a lemon
Salt - to taste
Oil - for frying
Curry leaves - a few, for garnishing
Rice flour - 1 tablespoon (optional, for extra crispiness)
Instructions:

Clean the Kanambu fish thoroughly and make a few slits on each side. This helps the marinade penetrate the fish better.

In a small bowl, mix turmeric powder, red chili powder, coriander powder, lemon juice, and salt to form a paste.

Apply the spice paste evenly onto both sides of the fish. You can also gently insert some of the paste into the slits you made.

Allow the fish to marinate for about 20-30 minutes. This will help the flavors to infuse into the fish.

If you want extra crispiness, you can lightly coat the marinated fish with rice flour.

Heat oil in a frying pan over medium heat. Make sure there's enough oil to shallow fry the fish.

Once the oil is hot, carefully place the marinated fish into the pan. Fry for about 5-7 minutes on each side or until the fish turns golden brown and crispy. The cooking time may vary depending on the size of the fish and the thickness of the fillets.

As the fish fries, add a few curry leaves to the oil. This will add a wonderful aroma to the fish.

Once the fish is cooked and golden brown, remove it from the pan and place it on a plate lined with paper towels. This will help absorb any excess oil.

Your Kanambu Fry is now ready to be served! Garnish with some fresh curry leaves and lemon wedges.

Serve the delicious Kanambu Fry hot as a side dish with steamed rice and some tangy sauce or chutney.

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