Now shipping across India · UAE · Europe — authentic Kerala flavours, delivered.
Now shipping across India · UAE · Europe — authentic Kerala flavours, delivered.
Recipe · Coastal Kerala
Fish (seer / pomfret) | 500 g |
Kanthari Fish Masala
| 2 tbsp
|
Coconut oil
| 3 tbsp
|
Curry leaves
| 1 sprig
|
Lime | 1 |
Salt | to taste
|
On the Malabar coast, a fish fry is judged by its heat and its crunch. This one delivers both — in 20 minutes, with one secret weapon.
Our Kanthari Fish Masala carries the slow-burn punch of bird’s-eye chilli balanced with turmeric, black pepper and curry leaf. Marinate, sear, and serve hot with lime — no long ingredient list, no shortcuts on flavour.
Coat 500 g fish with 2 tbsp Kanthari Fish Masala, a pinch of salt and a squeeze of lime. Rest 15 minutes.
Warm coconut oil over medium-high heat until it shimmers. Add a sprig of curry leaves.
Lay the fish in gently. Fry 4–5 minutes per side until the crust turns deep red and crisp.
Finish with fresh lime and sliced shallots. Best with steamed rice or kappa.
