Method

Make marinade and marinate: Clean and wash fish. Pat completely dry with kitchen paper — dry fish = crispy fry. Mix Kashmiri chilli powder, turmeric, black pepper, ginger paste, garlic paste, lime juice, and salt into a thick paste. Score the fish steaks with 2–3 diagonal cuts on each side (so the marinade penetrates). Rub the marinade into the fish and into the cuts. Marinate for at least 30 minutes (or refrigerate for up to 4 hours).
About 35 min
Tip: Drying the fish thoroughly before marinating is the single most important factor for achieving a crispy exterior.
Fry the fish: Heat coconut oil in a flat, heavy pan over medium-high heat until shimmering. Add curry leaves (they will splutter). Gently lay the marinated fish steaks in the pan. Do not crowd the pan. Cook without touching for 4–5 minutes until the underside is deeply golden and the fish releases easily. Flip carefully. Cook 4–5 minutes more. The fish should be crispy and caramelised with the marinade on the outside.
About 15 min
Tip: Do NOT move the fish for the first 4 minutes. Moving it prematurely tears the crust. It will release naturally when properly seared.
Drain and serve: Drain briefly on kitchen paper. Serve immediately garnished with the fried curry leaves, lemon wedges, and thinly sliced raw onion rings. Kerala fish fry is perfect with steamed rice and rasam, or as a starter by itself.
About 5 min
Tip: Serve fish fry the moment it comes out of the pan — it loses its crispiness within minutes.

Nutrition per serving (estimate)

Contains: fish