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

Ingredients:

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

Method: 

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