Delicious fish 65 pairs well with biryanis, pulaos, southindian meals or can be served as a starter.
Ingredients:
300 Grams Skinned and Deboned Fish Cubes (Sail fish, king fish, Tuna, Tilapia or Basa) Can be used for this recipe.
1 Tbsp Degi Mirchi
1/4 Tsp Pepper Powder
1/2 Tsp Curry Powder (Aachi Masala)
1/2 Tsp Chicken Masala (Everest)
1/4 Tsp Turmeric
1 Tbsp Dried Fenugreek Leaves (Kasuri Methi)
1 Egg
1 Tbsp Ginger and Garlic Paste
1/2 Lime
1/4 Tsp Asafetida
2 Tbsp Corn Flour
1 Tbsp Maida
Salt as per taste
Oil for frying
4 Sprigs Curry Leaves
Recipe Video posted on Youtube English and Tamil Channels 😉
Prep:
Gently Rinse the fish pieces in water. Drain excess moisture using a colander.
Separate curry leaves rinse in water and reserve.
Peel and clean equal amounts of ginger and garlic, roughly chop and grind to form a smooth paste.
Wash lime chop into half and reserve.
Method:
Add the fish to a mixing bowl.
Next add lime juice, egg, chilly powder, chicken masala, curry powder, turmeric powder, crush and add fenugreek leaves, asafetida, ginger and garlic paste, massage all the ingredients well in the fish and allow it to marinate for 30 minutes. Cover the fish and place it in the fridge.
Heat a wok with oil on medium flame.
Gently drop the fish pieces one at a time. fry 4 to 5 pieces in a batch.
Fry the fish pieces for a minute on one side. gently flip and fry it for a minute on the other side.
Add half the amount of curry leaves place the flame on medium and fry the fish on both sides for 5 more minutes until the outer covering turns golden.
Drain the fish from oil and place it on a tissue paper allow excess oil to drain.
Serve fish 65 warm with lime wedges and Enjoy!
Where I purchased this fish?
Which Fish did I use in this Recipe?
Sail Fish it is perfect for this type of recipes.
Tip:
Marinate the fish overnight in the fridge for excellent taste.
Add salt 10 minutes before frying.
Comments
Post a Comment