Chepa Vepudu

Instructions

1. 1

   Prepare the Marinade

   • In a mixing bowl, combine the ginger garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, rice flour, salt, and lemon juice.
   • Add 1-2 tablespoons of water gradually, mixing well to form a thick, smooth paste that is not runny. It should be thick enough to coat the fish steaks.
2. 2

   Marinate the Fish

   • Rinse the fish steaks and pat them completely dry with paper towels. This step is crucial for a crispy finish.
   • Generously apply the masala paste evenly over all sides of the fish steaks, ensuring they are fully coated.
   • Let the fish marinate for a minimum of 30 minutes at room temperature. For a deeper flavor infusion, marinate for up to 2 hours in the refrigerator.
3. 3

   Shallow Fry the Fish

   • Heat the oil in a wide, heavy-bottomed non-stick pan or skillet over medium heat. The oil should be hot enough to sizzle when a drop of marinade is added, but not smoking.
   • Carefully place the marinated fish steaks in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature and ensure even cooking.
   • Fry for 4-6 minutes on the first side, undisturbed, until it forms a golden-brown, crisp crust.
   • Gently flip the steaks and fry for another 4-6 minutes on the other side until the fish is cooked through and crispy. The fish is cooked when it flakes easily with a fork.
4. 4

   Garnish and Serve

   • Once cooked, carefully remove the fish from the pan and place it on a wire rack or a plate lined with paper towels to drain any excess oil.
   • In the same pan with the remaining flavorful oil, add the curry leaves and slit green chillies. Fry for about 30 seconds until they turn crisp and aromatic.
   • Pour this tempering of oil, curry leaves, and chillies over the fried fish.
   • Serve immediately while hot and crispy, accompanied by fresh onion rings and lemon wedges.