Kerala Fried Fish

I have been little busy with my summer classes, and I thank Annita for enquiring about it:) Let me get it into the dish and not bore you guys with my stories. For frying Kerala cooks prefer a flat, white-fleshed sea fish called pomfret because of its firm texture. They usually coat the fish pieces with ground coriander and red chili, fry them until crisp, and serve them with curries and rice. Since pomfret is hard to find in the U.S., I substituted with salmon:) and tried to bake because it consumes very less oil. Here it goes:)

How to prepare

• Combine 2tsp of grated pearl onion, 1tsp of coriander powder, 2tsp of red chili powder, ½ tsp of black pepper powder, 1 tsp of grated garlic and ginger, ¼ tsp turmeric, and tsp oil to form a paste. Smear paste over fish fillets to cover completely. Refrigerate, covered, for 1 hour.
  

How to bake

• Once it is ready to be cooked, add 1tsp of oil and arrange fish fillets side-by-side into an oven-safe dish.

• Preheat oven to 350°F [180°C].

• Bake into preheated oven for 15 minutes and broil for 3 to 4 minutes, until bubbly and golden brown, or you can directly broil the fish in medium heat for 10 minutes. While broiling ensure the fish pieces are not too big, it may not cook well if the size is big. I broil for 10 minutes front side and again broil for 5 minutes the back side of the fillet to ensure the fillets are cooked properly.
  

Enjoy the fried fish with rice.