Fish Kanthari | Bird's Eye Chilli Fish Fry

 We have seen many types of fish fries with varied tastes and flavours. Which one do you like the most?

I keep trying different fish fry and this is a recent try, liked by all at home. A bird's eye chilli (kanthari mulaku) fish fry ? These chillies are small but are very strongly spicy, a common variety found in Kerala. They are known to have beneficial effects to reduce cholesterol. You may be imagining the heat of these small chillies but don't worry the sour flavours and the coconut milk neutralizes the heat to a great extent. Also, this is a very less oil fish fry version. But the green masala coating really adds to the fresh fish, tastes delicious. Give this a try if you get fresh bird's eye chilli, or even green chillies work fine.

Here is a YouTube#shorts on this Fish Kanthari. 

Preparation time ~ 10 minutes

Cooking time ~ 10 minutes

Serves ~ 7-8 fish fry

Author ~ Julie

Ingredients

fish pieces 7-8 or 250 gms

bird's eye chilly (kanthari) 7-10

ginger 1' piece

garlic cloves 5-6

coriander leaves 1/4 cup

shallots 5-6

turmeric powder 1/2 tsp

pepper powder 1/4 tsp

salt to taste

lemon juice 1 tbsp

coconut milk (thick) 1/4 cup

oil to fry 2 tsp

Method

• Wash and clean the fish pieces, keep aside.
• In a blender jar, add the bird's eye chilly. Add the ginger, garlic, shallots, coriander leaves, lemon juice, turmeric powder, pepper powder and salt. Make a smooth paste.
• Add the paste to the fish pieces and marinate the fish pieces for half an hour.
• Heat a pan and add the oil (2tsp). Slide in the fish pieces. Cook on medium flame, flip the fish pieces. Add the remaining marinade and cook till crisp. 
• Pour the thick coconut milk half way and flip to cook both sides evenly till lightly browned.
• Serve warm for lunch with a salad, enjoy.

NOTES

* I have used avoli (pomfret) fish for this fry.

* Adding coconut milk helps to bring down the heat of the chillies and also gets converted into the coconut oil which helps in very less oil fish fry.