Mullet fry

                     Pictured Meen thenga varutharacha curry/ Fish curry in roasted coconut gravy,Kappa vevichathu


Mullet – 5 nos

Pepper powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
ginger-garlic paste – 2 tsp
Curry leaves – 2 sprigs
Salt to taste
Coconut oil for frying

Some curry leaves to add while frying


Clean and make slits on fish. Marinate the fish with pepper powder, chilli powder, turmeric powder, ginger-garlic paste, curry leaves and salt. Fry in coconut oil on both sides. When the first side is fried, flip the fish to get fried on the other side. Add some curry leaves also while flipping the fish. This will give the fish pieces a nice aroma and taste. When it is deep fried, transfer to a plate and serve with salad of your choice. 

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