Easiest Way to Make Favorite Fish pepper roast
Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, How to Make Perfect Fish pepper roast. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fish pepper roast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish pepper roast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Fish pepper roast estimated approx 45 mins.
To begin with this recipe, we have to first prepare a few ingredients. You can have Fish pepper roast using 14 ingredients and 4 steps. Here is how you can achieve that.
Mouthwatering fish pepper roast in Kerala style
Ingredients and spices that need to be Make ready to make Fish pepper roast:
- 1 kg pearl spot fish pomfret or
- sauce marination
- 2 teaspoons chilli powder
- 1 teaspoon turmeric powder |4
- 1 teaspoon black pepper powder -
- 1 tablespoon vinegar -
- to taste salt -
- 1 cup pearl onion -
- 1 teaspoon chopped ginger -
- 3 green chilli -
- half teaspoon pepper Crushed Whole cones -
- 3 tomato -
- half cup coconut milk thick -
- coconut oil - for frying
Steps to make Fish pepper roast
- Marinate the fish in chili powder, turmeric powder, black pepper powder, vinegar and salt for at least 20 minutes.
- Lightly fry fish in coconut oil. Drain and keep aside.In another pan saute crushed pearl onions. when they turn light brown add green chilies spit length wise and saute. Then add chopped ginger and fry for one minute
- Add crushed pepper cones and tomatoes. Fry till tomatoes turn in to a pulp and oil seperates from the sides of the pan. Then add thick coconut milk, simmer. Then add fried fish and simmer for 5 minutes.
- Garnish with curry leaves and serve hot with white rice or appam or parathas
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