Curry leaves fish fry with step by step pictures. Kariveppilai fried fish or curry leaves fries fish with freshly ground masala taste delicious.
This is a simple fish fry but it taste amazing. The taste of this dish depends on the fish you use. Use pomfret fish for best taste. You can use any white fleshed fish as well. I was able to get a fish similar to pomfret and hubby loved this so much. The main flavour for this is from curry leaves, so add a good amount of it in.
About Curry leaves fried fish
Curry leaves are aromatic herbs that are commonly used in South Indian cooking. The glossy leaves are bright green and teardrop- shaped, measuring about one and a half inches long. They grow on the curry tree, which is a member of the citrus family and is also known as sweet neem leaves. These aromatic leaves have a lemon scent as well as a distinct, pungent flavour that has been compared to anise and lemongrass.
Chewing raw curry leaves or drinking a cup of curry leaves tea every day can help you lose weight and lower your cholesterol. It aids in the cleansing of the body by flushing out harmful toxins. It also aids in the burning of unwanted fat, thereby promoting weight loss.
Ingredients for Curry Leaves Fish Fry
Curry Leaves :
Curry Leaves are a type of fresh herb derived from the curry leaf plant. It have a bitter-ish taste with a sweet pungent aroma that is difficult to describe. When you use them in your cooking, they will emit a nutty aroma as well as slight anise and citrus notes.
Garlic has a distinct, pungent flavour that, when raw, borders on spicy and, when cooked, borders on nutty. Sulfur compounds, such as diallyl disulfide, contribute to the mustard-like flavour profile. It loses its acrid raw flavour when dried and crushed into garlic powder, making it ideal for seasoning dishes.
Vinegars acidity or sourness enhances the flavour of food and adds balance to a rich dish. Salad dressings, marinades, sauces, mayonnaise, and ketchup are all examples of where it can be found. Vinegar has the ability to alter the texture of foods.
- Use best fish you can afford.
- Use the mentioned masalas, don't over do with the spices.
- good amount of lemon juice or vinegar
- Don't deep fry, just pan fry it with little oil.
Hope you will give this a try and let me know how it turns out for you.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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📖 Recipe Card
Curry Leaves Fish Fry Recipe | Karuveppilai Meen
- Pomfret or any Flat Fish - 5 to 6
- Coconut Oil or any oil for pan frying
- For Grinding:
- Curry leaves - a big handful
- Black Pepper - 1 tsp
- Dry Red Chilli - 2 to 3
- Garlic - 4 cloves
- Green Chilli - 3 to 4
- Coriander Powder - 2 tsp
- Turmeric Powder - 1 tsp
- Chilli Powder - ½ tsp
- Cumin Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Lemon Juice or vinegar - 3 to 4 tblspn
- Salt to taste
- Clean fish and make slashes all over them.
- Take all grinding ingredients in a blender and blend till smooth.
- Apply the marinate all over the fish and let it marinate for 1 to 2 hours.
- Now heat coconut oil in a tawa and once it gets hot, place fish and cook till it is golden and charred on both sides.
Curry leaves Fish Fry with Step by Step
|First lets make the masala..take curry leaves in a blender