Karimeen Porichathu (Fried fish)

Course : Curry
Serves: 4
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4 medium pearlspot fish (or your favorite fish)
4 teaspoons red chile paste)
2 teaspoons turmeric powder
4 teaspoons coriander powder
2 teaspoons ginger paste
50 grams green chile paste
1 medium lemon -- juice of
1 teaspoon salt to taste
1 sprig curry leaves
2 Cup oil

Preparation / Directions:

Scale, clean and wash the fish thoroughly. Make deep slits on either side. Mix all the ingredients, except oil, and marinate the fish in this mixture for an hour in the refrigerator. Heat oil in a pan and shallow fry until done. Serve hot.

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