Fish fry is a cherished dish in Kerala cuisine, adding a burst of bold flavours and tradition to any meal. However, the conventional frying method, though delicious, can be both time-intensive and calorie-rich. Here’s a healthier and quicker alternative that doesn’t compromise on taste—fish fry made in a pressure cooker! This method uses minimal oil while ensuring the dish retains its authentic Kerala essence. Ready to give it a try? Let’s dive into this easy recipe!
Ingredients:
8–9 garlic cloves
1-inch piece of ginger
4 green chillies
½ tsp fennel seeds
½ tsp red chilli powder
1 tsp Kashmiri chilli powder
1 tsp pepper powder
Salt to taste
1 sprig curry leaves
1 tbsp oil
½ cup water
1 onion, chopped
3 tamarind pods (soaked in ½ cup lukewarm water)
Additional curry leaves for garnish
Preparation:
- Blend garlic, ginger, fennel seeds, red chilli powder, Kashmiri chilli powder, pepper powder, salt, curry leaves, oil, and water into a smooth paste.
- Score the sardines and marinate them generously with the prepared paste. Let them rest for 30 minutes.
- In a pressure cooker, sauté onions until soft and translucent.
- Arrange the marinated sardines in the cooker and drizzle tamarind water over them. Top with curry leaves.
- Close the lid and cook on medium heat until the cooker releases one whistle.
- Turn off the heat and let the pressure release naturally.
Once done, carefully transfer the fish to a serving dish. Enjoy this aromatic and flavourful fish fry—a healthier version of a Kerala classic!
