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Karuvepillai meen varavul
By : Method
- Marinate the fish with the southern spices.
- Keep aside for 1 hour and then shallow fry with some oil.
- Before frying, dust it with some curry leaves powder.
- Garnish with onion rings and fried curry leaves.
Recipe courtesy: Chef Balachandran, Executive chef, Radisson Resort Temple Bay
Ingredients:
800gm - Fish
200gm - Kashmiri chilly powder
10gm - Turmeric powder
50gm - Salt
20gm - Ginger
20gm - Garlic
4 - Lemon
20gm - Fennel/Sauf
20gm - cumin
Oil for frying
500g - curry leaves
800gm - Fish
200gm - Kashmiri chilly powder
10gm - Turmeric powder
50gm - Salt
20gm - Ginger
20gm - Garlic
4 - Lemon
20gm - Fennel/Sauf
20gm - cumin
Oil for frying
500g - curry leaves
If you have a query about this recipe or would like to contribute one of your own submit it here with recipe title.
RECIPES BY RADISSON
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