While eating out I always concentrate on the flavors. I kinda dissect every bite in my mind to find out the ingredients. It amazes me every time how similar or sometimes same ingredients create a total different flavors. Onion, Ginger and Garlic are the best examples of it. We find those in almost all cuisines but they present such different array of flavors when coupled with other spices.

This recipe uses pretty much the same/similar ingredients that we used in the Thai Grilled fish preparation but comes out totally different in taste and texture.

You can use Catfish, Tilapia and Halibut for this preparation.

Clean and pat dry the fish. Marinade the fish in 2 teaspoons of lemon juice, pinch of salt, pinch of ground turmeric and 1 spoon of red chilly powder. We don’t do too good with spices and hence I try to use the mildest possible variety of red chilly powder.

Grind together 1 inch piece of ginger, 5-6 garlic cloves, 7-8 curry leaves, 1/2 cup of coriander leaves, 1 green chilly and 1 spoon of olive oil. Try not to use any water. Mix 1 cup fresh or frozen grated coconut to the ground mixture. You don’t want to grind the coconut along with other spices. The rough texture of coconut is going to help us get the crust on the fish fry here in the recipe. Please note that we did not add any salt in the ground spices as the fish already has salt with the first layer of marinade.

Pat the fish to remove the excess moisture. Marinade the fish in the ground spices for 10-15 minutes.

Cook the fish on the griddle or grill on both sides for 5-7 minutes. Serve with some lemon wedges and onion.