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Indian Kerala Fish Fry

Coriander Powder, Kashmiri Chili Powder, Turmeric Powder -

Indian Kerala Fish Fry

Prep Time: 15 minutes

Cook Time: 30 minutes

Note: All ingredients in blue is available at


 Ingredients Quantity
ALCO  Kashmiri Chili Powder 1 tsp
ALCO Coriander Powder 1 tbsp.
ALCO Turmeric powder 1/2 tbsp.
Salt 1 tsp
Garlic 4 pods
Ginger 1 inch 
Curry leaves 2 sprigs 
Shallots 1/2 cup
Fish (two pomfrets) 500 grams


For Frying

 Ingredients Quantity
ALCO Black Pepper Powder 1 tsp
Coconut oil 1 cup 
Lime wedge 1 piece 
Curry leaves 2-3 sprigs 

  1. Blitz the shallots, garlic, ginger, and curry leaves with some water in a blender.
  2. Add the ALCO Kashmiri Chili Powder, ALCO Coriander Powder, ALCO Turmeric Powder, and salt, and grind again to get a fine paste.
  3. Score the fish making deep gashes 1/2 inch apart. Rub in the marinade to fully coat the fish.
  4. Heat some oil in a pan. We don't want to deep fry the fish, but we need enough oil to cover the base!
  5. When the oil reaches the smoking point, lower the flame to medium, and place two sprigs on curry leaves in the pan.
  6. Now gently place the marinated fish in the pan. Fry on a high flame for a couple of minutes. Lower the flame and continue cooking closed with a lid.
  7. Open the lid after 10 minutes, sprinkle some black pepper powder, and let it fry for some more time.
  8. Our goal is to get the skin to a crispy consistency. Turn around the fish and fry the other side as well. Sprinkle a dash of pepper powder on this side as well.
  9. Fry on a high flame again for a minute before taking out the fish using a slotted spoon. If you like you fish fry crispier, keep frying for a few more minutes. Drain all the excess oil using a kitchen towel.
  10. Serve hot with a wedge of lime.
NOTE: This marinade is sufficient for at least 500 grams of fish. I used it for two whole pomfrets.