Less oil, more flavour: Fish fry made easy in a pressure cooker

Fish fry holds a special place in the authentic Kerala lunch menu, bringing bold flavours and a touch of tradition to every meal. While the classic method of frying fish in oil is undeniably delicious, it can also be time-consuming and calorie-heavy. Why not try a simpler, healthier twist on this beloved dish? By using a pressure cooker, you can create a flavourful fish fry with significantly less oil, all while preserving its authentic taste. Curious to learn how? Check out this easy and innovative recipe!

Ingredients
8–9 garlic cloves
1-inch piece of ginger
4 green chillies
½ tsp fennel seeds
½ tsp red chilli powder
1 tsp Kashmiri chilli powder
1 tsp pepper powder
Salt (as needed)
1 sprig curry leaves
1 tbsp oil
½ cup water
1 onion, chopped
3 tamarind bulbs (soaked in ½ cup lukewarm water)
Additional curry leaves

Preparation
Grind the garlic, ginger, fennel seeds, red chilli powder, Kashmiri chilli powder, pepper powder, salt, curry leaves, 1 tbsp oil, and water in a mixer jar to form a smooth paste
Score the sardines and rub the marinade generously over them. Let the fish marinate for 30 minutes
Sauté the chopped onions until translucent
Place the marinated sardines in the cooker
Drizzle tamarind water over the fish
Add a few curry leaves on top
Close the lid of the pressure cooker
Cook on medium heat until the cooker gives one whistle
Turn off the heat and let the pressure release naturally
Carefully open the lid and transfer the fish to a serving dish. Your delicious, pressure-cooked fish fry is ready to enjoy!