Spicy Sole Fish Fry

Yesterday, I was craving for the spicy tandoori fish  from Kabab and Currys which is one of their best dishes and one that we order every single time we are there. Luckily, I found some fresh sole fish filets in Costco and ended up making it for dinner and enjoyed it thoroughly with my family.

This is my quick and easy Kerala style recipe and all you need is a pestle and mortar for making the marinade, allow it to marinate in the fridge for some time, and fry it when it is time for dinner.

INGREDIENTS:

Sole fish filets -10-12

Ginger - 1-2" piece (peeled and sliced coarsely)

Garlic - 5-6 cloves (peeled)

Pearl onions - 5-6 (peeled)

Chilli powder - 1-2 tbsp (depending on your spice level)

Pepper powder - 1-2 tsp (depending on your spice level)

Coriander powder - 1 tbsp

Turmeric powder - 1/4-1/2 tsp

Salt to taste

Vegetable oil or Coconut oil for frying

MARINADE:

Use a pestle and mortar to make a paste of ginger, garlic, pearl onions, and all the spice powders (chilli, coriander, turmeric, pepper). Add a little water if necessary. 

MARINATING:

Clean the fish filets and put them in a bowl. I use a traditional Kerala style clay pot for all of my seafood preparations.

Apply the marinade to the filets using your hands making sure it is applied on both sides of the fish. Taste the marinade and check to see if the proportions of salt and spices are okay. If not, add some more and mix well.

Once you have finished applying, close with a lid and leave it in the fridge for some time (the longer the better).

PREPARATION:

Add some vegetable oil/Coconut oil to cover the bottom layer of the pan and heat it on amedium flame. Once you notice some slight smoke forming, add 2 or 3 filets one by one to the pan. Do not crowd the pan. Allow it to turn golden brown and then flip it. Sole fish filets are very delicate, so be very careful when you flip them over to the other side to avoid breaking up the filets.

Once the fish is done, transfer them to a plate lined with tissue paper and lay them on that. Serve it with a side of julienned red onions and green chillies dressed with lemon juice and salt. Enjoy this yummy spicy sole fish with steamed rice and dhal, sambar or rasam.   Bon Appetit!