Kingfish Fry

Instructions

1. 1

   Prepare the Marinade

   • In a wide bowl, combine the ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, black pepper powder, lemon juice, rice flour, and salt.
   • Add water, one tablespoon at a time, and mix thoroughly to form a thick, smooth paste that can easily coat the fish without being runny. This should take about 2-3 minutes.
2. 2

   Marinate the Fish

   • Rinse the kingfish steaks and pat them completely dry with paper towels. This step is crucial for a crispy crust.
   • Generously apply the prepared masala paste, ensuring each steak is evenly coated on all sides.
   • Let the fish marinate for at least 30 minutes at room temperature. For a deeper flavor infusion, you can marinate it for up to 1 hour in the refrigerator.
3. 3

   Shallow Fry the Fish

   • Heat coconut oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when it starts to shimmer.
   • Carefully place the marinated fish steaks in the pan in a single layer. Avoid overcrowding; fry in batches if necessary to ensure each piece cooks evenly.
   • Fry for 5-7 minutes on the first side, undisturbed, until the bottom is golden brown and crisp.
   • Gently flip the steaks using a spatula and cook for another 5-6 minutes on the other side until it's cooked through and flakes easily with a fork.
4. 4

   Garnish and Serve

   • In the last minute of cooking, toss the curry leaves into the hot oil around the fish. They will become fragrant and crispy in about 30 seconds.
   • Remove the fish from the pan and place it on a wire rack for a minute to drain excess oil and maintain crispiness.
   • Garnish with the fried curry leaves and serve immediately with lemon wedges and thinly sliced onions.