Kerala x Mexico
Kerala fish fry tacos
The toddy shop fish fry finally gets the tortilla it always deserved.
40 minTime
32 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original559kcalsame
32 gproteinsame
9 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the fish with chilli powder, turmeric, pepper, ginger garlic paste, lemon juice and 1 tsp salt. Rest 15 minutes.
- 2Toss the raw mango, cabbage, coconut, green chilli and shallots with a pinch of salt.
- 3Fry 1 sprig of curry leaves in 1 tsp coconut oil on medium heat for 20 seconds, crush and stir into the sour cream with a pinch of salt.
- 4Dust the fish with rice flour. Heat the rest of the oil in a wide pan on medium high heat and fry the fish with the remaining curry leaves, 2 to 3 minutes a side.
- 5Warm the tortillas on a dry tawa on medium heat for 30 seconds a side.
- 6Spread crema on each tortilla, add a fish strip and slaw, then top with fried curry leaves, coriander and a squeeze of lime.
Serve it like this
Stand three tacos upright in a taco rack or lean them together on a banana leaf. Top with slaw piled high, crema dots and fried curry leaves, lime on the side.
