This culinary preparation refers to a method of cooking fish popular in the Kerala region of India. It involves marinating fish fillets or pieces with a blend of spices, then shallow frying them until crisp and golden brown. The resulting dish is characterized by its flavorful and often spicy profile. A common example involves coating pomfret or seer fish with a mixture of chili powder, turmeric, ginger-garlic paste, and curry leaves, subsequently frying it in coconut oil.
The significance of this cooking technique lies in its ability to transform simple ingredients into a highly palatable and satisfying meal. The spicing process enhances the inherent flavors of the fish, while the frying method provides a textural contrast between the crispy exterior and the tender interior. This dish is deeply rooted in the culinary traditions of Kerala, reflecting the region’s abundance of fresh seafood and its rich spice trade history. It often holds a prominent position in family meals and festive gatherings.
