Fried Fish, Kerala-Style Recipe

• 1 teaspoon peppercorns
• 10 curry leaves
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon dried unsweetened coconut
• 1/2 teaspoon turmeric powder
• Kosher salt
• 1 tablespoon lime juice
• 1/2 tablespoon ginger-garlic paste (or 1 clove grated garlic mixed with 1 1/2 teaspoons grated ginger)
• 4 firm-fleshed fish steaks (such as kingfish), about 4 ounces each
• 1 tablespoon oil
• 1 lime wedge

1. Place peppercorns, curry leaves, fennel seeds, cumin seeds and coconut in a cast iron skillet and toast on low heat, stirring frequently, until fragrant, about 1 minute. Allow mixture to cool. Add turmeric and grind in a mortar and pestle or spice grinder.
2. Rub mixture evenly over fish and allow it to marinate for at least 20 minutes and up to 3 hours.
3. Heat oil in non-stick skillet over medium heat until shimmering. reduce heat to medium-low. Slide in the fish gently and cook, turning once, until cooked through, deep brown, and flesh flakes easily with a fork. The fish should have a deep golden almost charred color. Remove, drain on paper towel-lined plate, and serve immediately with lime wedges.

peppercorns, curry, fennel seeds, cumin seeds, coconut, turmeric powder, kosher salt, lime juice, gingergarlic, firmfleshed, oil, lime

Taken from www.seriouseats.com/recipes/2012/12/fried-fish-kerala-style-indian-recipe.html (may not work)