Recipe by Rosy Pinto
Ingredients:
1/2 kg fish (clean, wash and drain completely, then make small gashes on the fish)
lemon wedges (garnish)
For the marinade:
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1-2 tsp vinegar
2-3 tbsp oil, preferably coconut oil
2 tsp gram flour/besan
salt
For shallow frying
coconut oil or any other oil of your choice
2 sprigs curry leaves
Steps:
- In a bowl, add all the ingredients listed under marinade and mix well using coconut oil (do not use water to mix)
- Apply the marinade on the fish and in the gashes, make sure that the fish is evenly coated with masala.
- Heat oil in a pan on medium low flame.
- Place the fish in hot oil and and allow it to cook for 3 to 5 minutes (do not move the fish so that the masala will stick and won't separate from the fish.
- Add curry leaves stalks on the side to give some extra flavor.
- Cook the fish on the other side for 3 to 5 minutes.
- Remove and transfer it on to a plate covered with kitchen paper towel to drain excess oil.
- Serve with fried curry leaves and lemon wedges
- ENJOY!