Eson (seer fish) Fry - Ivan uncle

 Recipe by Ivan Pereira

Ingredients:

1 kg eson/seer fish (cleaned with slits)

For the marinade
3 tsp kashmiri chilli powder
1 tbsp chicken kabab/65 powder
1 tbsp tandoori/tikka powder
1 tsp haldi
2 tsp salt
3 caps vinegar
water

Steps:

1. Mix all the dry powders together in a bowl.
2. Add vinegar, water and make a thick paste.
3. Apply the marinade on the fish.
4. Cover with cling wrap or put it in an airtight container and leave it out on the counter for about an hour then refrigerate for 24 hours. If you plan on frying after more than 24 hours, move the fish to the freezer after a day in the fridge.
   
   
5. In a pan, heat oil for shallow frying.
6. Add the fish and fry well on both sides.
7. ENJOY!

Notes:

• Store any excess paste in the fridge.