Spicy Stir-Fried Fish Roast

Ingredients

• Boneless fish - 250 g
• Onion - 1 whole
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Green chilies - 3 whole
• Curry leaves - 2 whole
• Vinegar - 1 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 2 tsp
• Fennel seeds - 1 tsp
• Pepper powder - 1/2 tsp
• Coconut bits (thengakothu) - 1/4 cup
• Ginger-garlic paste - 2 tsp
• Vinegar - 1 tsp
• Turmeric powder - 1/4 tsp
• Pepper powder - 1 tsp
• Red chili powder - 1 tsp
• Rice flour - 1 tbsp
• Fennel seeds - 1/2 tsp
• Salt
• Coconut oil

Instructions

1. 1Mix ginger-garlic paste, 1 tsp vinegar, 1/4 tsp turmeric powder, 1 tsp pepper powder, 1 tsp red chili powder, 1 tbsp rice flour, 1/2 tsp fennel seeds and salt in a bowl to make the marinade, then coat the fish with it and refrigerate for 1-2 hours.
2. 2Heat oil in a pan and shallow-fry the marinated fish pieces until they are cooked through and have a crisp, golden surface; transfer them to a plate and set aside.
3. 3In the same pan, add 2 tbsp of oil and sauté the coconut bits until they turn light brown and fragrant, watching carefully so they do not burn.
4. 4Add the chopped onion, ginger-garlic paste, curry leaves and sliced green chilies to the pan and sauté until the onion softens and becomes translucent, stirring so the spices release their aroma.
5. 5Stir in 1/4 tsp turmeric powder, 1 tsp red chili powder and 2 tsp coriander powder, and keep stirring to avoid burning; then add 1 tsp vinegar to brighten the flavors.
6. 6Return the fried fish pieces and any reserved curry leaves to the pan, mix gently to coat the fish with the spice mixture, then add 1/4 cup of water and stir once to combine before covering and cooking until the mixture is dry.
7. 7Sprinkle 1/2 tsp pepper powder over the roast, give it a final gentle toss, remove from the heat and serve warm with rice as a side dish.