Pan Fried Whole Red Snapper with Coconut Sauce - Kerala Style
 
 
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Ingredients
  • Whole red snapped, large- 1 (or use pomfret)
To marinate the fish
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Ground black pepper- ¼ tsp
  • Garam masala- 1 tsp
  • Salt- ¾ tsp
  • Lemon juice- 1 tbsp
For cooking
  • Coconut oil- ¼ cup
  • Curry leaves- 1 sprig
  • Coconut milk- ¾ cup
To coarsely grind (using mortar and pestle or use a blender)
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 3 cloves
  • Whole pepper corns- ½ tsp
  • Red chili flakes- ½ tsp
  • Cloves, whole- 3
  • Green Cardamom, whole- 3
  • Shallots, chopped small- 4 (or use 7 small/pearl onions)
  • Tomato, chopped small- 1
Instructions
  1. If using whole fish, remove all the internal organs, scrape off the scales from the skin using a knife and trim the wings.
  2. Don't remove the tail and the head.
  3. Or ask the butcher to clean it for you.
  4. Clean the whole red snapper under running water both inside and out.
  5. Using a sharp knife, put gashes or lines on the cleaned fish.
  6. In a small bowl, combine the above mentioned ingredients 'to marinate the fish' to a smooth paste.
  7. Spread it over the fish inside and out, cover the fish and keep in the refrigerator for 30 minutes.
  8. To coarsely grind the other ingredients, you could either grind it in a mortar and pestle or use a blender.
  9. Heat a large non-stick pan over medium heat.
  10. Add 2 tbsp coconut oil, add the ground mixture to the oil.
  11. Saute for a couple of minutes.
  12. Add curry leaves and salt.
  13. Make sure the mixture doesn't turn brown.
  14. Place the marinated fish over the ground mixture.
  15. Add the remaining coconut oil over the fish.
  16. Cover the pan, cook the fish for a few minutes.
  17. Flip the fish to the other side and cover the fish with the ground mixture.
  18. If the ground mixture turns too dry add a few tablespoons of water to the pan and cook the fish for some more time.
  19. Let the outside of the fish starts to turn light golden in color.
  20. Now, add the coconut milk over the fish and cook till the gravy turns very thick.
  21. Keep flipping the fish to the other side.
  22. Red snapper is a very soft fish, so while flipping be very gentle. You might have to use two spatulas to flip it so that it won't fall apart.
  23. When the coconut gravy has thickened, spread the gravy over the fish.
  24. Remove the pan from the heat and keep it covered for a few minutes.
  25. While serving, you can serve on a plate lined with a banana leaf.
  26. Using a spatula, gently slide the fish to the banana leaf and spread the gravy over the fish.
  27. Serve with tapioca or rice.
Notes
Adjust the spice level according to your needs. Add more ground pepper or chili powder for more spice.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/pan-fried-whole-red-snapper-in-coconut-gravy-kerala-style/