Fish Fry - Spicy South Indian ishtyle

For all neophytes in cooking....it is not so tricky indeed.

My husband joined in today to do the experimental cookery along with me. We both are new to this laboratory called Kitchen. (With me having little more knowledge than him!)
Today, we decided to have a spicy fried fish, typical South Indian style..as we were indeed tired of eating the Chinese flavors!

And amazingly the dish came out so well, Kums actively takes part in cooking every weekend...what else I need!

The dish is very spicy and gives you a nice refreshing feel and the best companion for this would be yellow rice - which is a delicacy from Sri Lankan Cuisine.

Ingredients

Karimeen - 1 full fish (medium size/small size)

alternative Pomphret, Mollie or similar fish

For Marinating - Salt, Turmeric, Red Chilli Powder, Black pepper powder, Coriander Powder, Curd, and Bread Crumbs

All ingredients are added as per your requirement of spice and taste

Procedure

First wash and clean the fish thoroughly. Then make slits on the fish, not too deep, so that keeps the shape of the fish intact.

Mix the masalas - salt, turmeric, chilli pdr, pepper pdr, coriander pdr, curd and squeeze a half lemon to the mixture and make a paste. Curd can be added 2 to 3 table spoon.

Now, apply this mixture evenly on both the sides of the fish, covering all parts. Let this marinate in the freezer overnight.

Just before frying the fish, spread out bread crumbs on a flat plate and dip the fish on both sides so as to coat the fish with bread crumbs - this gives a crispy texture to the fish.

Let the fish fry in the pan with low oil and on low flame for about 15-20 minutes.

When both the sides are brown, fish is cooked well and ready to be eaten!

Note: Usually for fish slices, 15 mins marination of the masala is good enough. For a whole fish fry, it is better to marinate overnight, so the fish tastes good after all masalas are well absorbed.