South Indian Grilled Fish With Spicy Fusion Sauce Recipe

South Indians loves to eat fish and as far as we all know they are fond of eating very spicy dishes especially the people of Kerala and Tamil Nadu. My fusion recipe will support their tasty palettes and balance the smoky grilled, saucy, coconut, sour flaky fish when served with curd rice. Course : Dinner Ingridients : 500 grams Fish 2 teaspoon Ginger , paste 2 tablespoon Curd (Dahi / Yogurt) 2 tablespoon Mustard seeds (Rai/ Kadugu) , paste 1/2 teaspoon Tamarind Paste 5 Dry Red Chilli 2 Green Chilli 1/4 cup Fresh coconut 2 teaspoon Coconut Oil , or sunflower oil 4 teaspoon Oil 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Chana dal (Bengal Gram Dal) 3 sprig Curry leaves Black Salt (Kala Namak) , A pinch Salt , to taste Instructions To begin making the South Indian Grilled Fish With Spicy Fusion Sauce recipe, make the South Indian Grilled Fish with Spicy Fusion Sauce. First, clean the fish, make few slits on it and marinate with plain salt for 15 minutes. Slice the fish into two halves.Take a bowl and mix together ginger paste, red mustard seed paste, tamarind paste, green chillies, red chilli paste, half coconut freshly grated, curd, salt and 2 teaspoons sunflower oil.Marinate the fish with the mixed spice, cover and refrigerate for 30 minutes. Heat a grilled iron skillet with 2 teaspoon sunflower oil, and cook the fish about 20 minutes or until fully cooked.Transfer to a platter. Heat coconut oil in a frying pan and slowly add black mustard seed, 2 red chillies, lentil seeds, a pinch of black salt, curry leaves and grated coconut on high flame. Pour this over the grilled fish.Serve South Indian Grilled Fish With Spicy Fusion Sauce as a side dish along with Jeera Rasam and Steamed Rice for a weekday meal.