Anjal Pepper Fry

Instructions

1. 1

   Marinate the Fish

   • Rinse the king mackerel steaks and pat them completely dry with paper towels.
   • In a bowl, combine 1/2 tsp turmeric powder, red chili powder, 1 tbsp of the lemon juice, and 1/2 tsp of the salt.
   • Gently rub this marinade mixture over all sides of the fish steaks, ensuring they are evenly coated.
   • Set aside to marinate for at least 15-20 minutes at room temperature.
2. 2

   Prepare the Pepper Masala Paste

   • In a small, dry pan over low heat, toast the black peppercorns, cumin seeds, and fennel seeds for 1-2 minutes until they become fragrant. Swirl the pan frequently to prevent burning.
   • Transfer the toasted spices to a grinder or blender jar.
   • Add the chopped ginger, garlic cloves, green chilies, about 8-10 curry leaves, and the remaining 1/4 tsp turmeric powder to the jar.
   • Grind to a coarse paste, adding 1-2 tbsp of water as needed to facilitate blending.
3. 3

   Shallow Fry the Fish

   • Heat 2 tbsp of coconut oil in a wide, heavy-bottomed pan or skillet over medium-high heat.
   • Once the oil is hot, carefully place the marinated fish steaks in a single layer.
   • Fry for 2-3 minutes per side until they are light golden brown. The fish should be about 70% cooked.
   • Carefully remove the fish from the pan and set aside on a plate.
4. 4

   Cook the Masala and Finish the Dish

   • In the same pan, add the remaining 2 tbsp of coconut oil. Reduce the heat to medium.
   • Add the finely chopped onion and the remaining curry leaves. Sauté for 6-8 minutes, stirring occasionally, until the onions are soft, translucent, and golden at the edges.
   • Add the ground pepper masala paste and the remaining 1/2 tsp salt. Cook for 4-5 minutes, stirring continuously, until the raw aroma disappears and you see oil separating from the masala.
   • Gently return the fried fish steaks to the pan.
   • Carefully toss or use a spatula to coat the fish with the masala, being careful not to break the steaks.
   • Cover the pan and cook on low heat for 4-5 minutes, allowing the fish to cook through and absorb the flavors.
   • Uncover, drizzle with the remaining 1 tbsp of lemon juice, and gently mix one last time.
5. 5

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Serve immediately as an appetizer or as a main course with steamed rice and a simple salad.