Keralan fish roast Recipe

Cooking Directions

• STEP 1.Clean and marinate the fish fillets with turmeric, red chili powder, coriander powder, cumin powder, ginger-garlic paste, and lemon juice.
• STEP 2.Heat oil in a pan and shallow fry the marinated fish fillets until golden brown and crispy.
• STEP 3.In another pan, heat oil and add mustard seeds, curry leaves, chopped onions, and green chilies. Saute until the onions turn golden brown.
• STEP 4.Add ginger-garlic paste and saute for a minute. Then, add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Add water and bring the gravy to a boil. Simmer for a few minutes until the flavors are well combined.
• STEP 6.Place the fried fish fillets in the gravy and cook for a few more minutes until the fish is fully cooked and the flavors are infused.
• STEP 7.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
• Use a non-stick pan for frying the fish to prevent sticking and ensure even cooking.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• You can also add coconut milk to the gravy for a creamy texture.
• Serve the fish roast with a side of coconut chutney or raita for a refreshing accompaniment.

Storage and Serving

• Leftover fish roast can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish roast in a pan or microwave until heated through before serving.
• Serve the fish roast as a main course with steamed rice or roti, along with a side of salad or vegetable curry.