1 lb small fish like parava/false trevally (my favorite) or killi meen/threadfin bream cleaned and whole
1 tbsp of fresh ginger garlic paste ( ginger and garlic in a 1:1 ratio)
1/2 tsp shallot paste
1 tsp chili powder (base it on tolerable spice levels)
1/2 tsp turmeric powder
1/2 tsp black ground pepper
salt to taste
1 tsp of lime juice (optional)
2 sprigs of curry leaves
coconut oil/refined vegetable oil for roasting.
Method:
Make a couple of slits a cada lado de each fish and los adoba with a tsp of lime juice y reservar.
Mix all the spices with ginger-garlic, shallot and salt to make a thick smooth paste. The marinade debe ser un poco on the saltier side.
Apply the paste on all the fishes asegurándose de que all sides están completamente coated by a thin layer of marinade.
Set it aside for 30 mins or so.
Heat oil in a shallow non stick pan and slide in the fishes de uno en uno.
Roast on medium heat and flip the fishes to otro lado después de 2-3 min , o when you see the fish is 3/4 cooked from the bottom.
The time you vamos to roast a cada lado depends on the size de cada pieza y how crisp you would like it to be.
When done colocar las piezas en paper towel to soak up any extra oil.
Garnish with pimienta molida y fried curry leaves.