Non-veg recipe · lunch, dinner
Pepper Lemon Fish Fry
மிளகு எலுமிச்சை மீன் வறுவல் (Milagu Elumichai Meen Varuval)
Serves 3 · 45 min (incl. 30 min marinating)
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 77
Fish pieces coated in a pepper, fennel and lemon marinade and shallow-fried in coconut oil until golden.
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- half a kilo fish, cut into pieces (மீன்)
- 2 tsp fennel powder
- 2 tsp pepper powder
- half a tsp turmeric powder
- 1 tsp ginger-garlic paste
- 3 tsp lemon juice
- as needed coriander leaves
- as needed rock salt
- as needed coconut oil
Method
- Mix the pepper, fennel and turmeric powders with ginger-garlic paste, lemon juice, salt and coriander.
- Coat the fish pieces and marinate 30 minutes.
- Shallow-fry on a tawa in coconut oil until golden on both sides.
- Garnish with coriander and serve.
Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 77. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.
Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 77.