With 3/4th of India having a coastline, the variety of seafood available is awesome.
Any hardcore Mallu loves his fish, me included. I cannot resist getting my hands on some plump bangda or mackerel. The best way to have them is fried to a nice crisp.
Forget about all that rava fried stuff - get back to basics. Simple masala of red bedgi chilli powder, turmeric powder, jeera powder, crushed garlic, salt and lime juice, all mixed in oil. Make slits across the fish and liberally rub in the masala. Cover and let marinate for an hour. Use the same oil that used in the marinade, to pan fry the fish. Fry on both sides till you see the skin getting crisp. Remove and drain on paper towel.
Hang on, don't throw away the oil from the pan in which the fish was fried. That's where lots of flavours are hidden. If you have any leftover rice in the fridge, toss it into the oil, add salt to taste and a squeeze of lime. Voila fish oil fried rice 😀
I have garnished with spring onion greens and accompanied it with a simple onion salad