5-6 Avoli / White Pomfret (cleaned)
For the masala
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp ginger garlic paste
Salt to taste
2 tsp lemon juice
A handful of curry leaves
Coconut oil for frying
(You can use any oil that you like, but coconut oil adds a wonderful aroma and taste to the dish)
Clean the fish. Make slits on the skin
In a small bowl, mix together ginger garlic paste, dry spices and salt. Mix together to make a thick paste, adding the lemon juice.
Marinate the fish for a minimum of 1 hour.
Heat coconut oil on a tawa.
Once the oil is hot, add the curry leaves and carefully place the fish on the hot tawa.
Cook on low to medium heat for 5-7 minutes before flipping the fish over.
Cook until the insides are cooked and the fish skin is crispy and golden brown.
Serve hot garnished with fried curry leaves.