Tuesday, 19 June 2012

Spicy Fish Fry

The Chemistry of Cooking has always amazed me. Its quiet fascinating how certain ingredients make a hit pair and give an amazing taste to the dish. Fish and cocoonut is one such hit jodi and the Tang of Tamarind gives it a tasty twist. And if coupled with spice and crunch , then its just unbeatable.

Our Spicy Fish Fry is one such chemistry with our hit jodi!!!
Have it nimbu maar ke ,or accompany it with curry and rice


250 gms approx.3 pcs  Kingfish or Surmai (can use rawas or pomfret)
To be ground in paste:
1 small Onion
1/2 cup scraped Coconut
5 cloves Garlic
1 inch Ginger
2 petals Kokum
2 tbsp chopped corainder leaves
8 curry leaves
1 1/4 tsp red chilly powder
1/2 tsp tumeric powder
1 tsp Fish masala
namak shamak

3 - 4 tbsp Rice flour
2 tsp besan / gramflour
Oil to fry


Marinate with fish with the ground paste for atelast 1/2 hour.

Mix together the Rice flour and besan .
Dip the marinated fish , along with the ground masala in the flour mix and press so that the dry flour sticks to the fish.
Once the fish is coated on both the sides , shallow fry in a non stick fry pan on a low to medium flame till crisp and brown.

Serve with onion and lemon wedges

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