GREEN MASALA FISH FRY RECIPE
GREEN MASALA FISH FRY RECIPE
INGREDIENTS
- Any fish – 500 grms
- Fresh coconut – 2 tbsp
- Turmeric pwdr – ¼ tsp
- Garam masala pwdr – ½ tsp
- Jeera pwdr – ½ tsp
- Chaat masala – ½ tsp
- Coriander leaves – 1 ½ cup
- Ginger – 1 inch
- Garlic – 6
- Green chilli – 4 or as per taste
- Besan – 1 tsp for binding
- Oil as needed to shallow or deep fry
- Salt to taste
- Lemon juice – 2 tsp
PREPARATION
- Clean , cut and wash the fish well. Pat dry the fish well .
- Make a fine paste of ginger + garlic + green chilli + coriander leaves + jeera pwdr + garam masala pwdr + turmeric + chaat masala + coconut + salt + lemon . Add 1 or 2 tbsp of water as required while grinding .
METHOD
Apply green masala all over the fish and let it marinate for minimum 20 – 30 minutes or more in the fridge .
*when marinated for a couple of hours absorbs spices well.
Heat oil in a frying pan .
Place the marinated fish in the hot oil .
Fry the fish for 5 – 6 minutes on one side and few minutes on other side till its done .
**** Frying time depends on the thickness of the fish .
Once done , remove on absorbent paper.
Garnish with lemon wedges ,onion rings ,coriander leaves and serve with any salad.
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NOTE / TIPS :-
- Instead of garam masala pwdr you can use coriander pwdr. I use garam masala as it removes the fishy smell or you can use any ready made fish fry masalas.
- Along with the rava you can mix cornflour or rice flour .
- Use a non stick pan to fry.
- Adjust masala as per your taste.
- Don’t overcook – fish cooks fast .
- Rubbing lemon juice on fish helps in maintaining its colour and adds flavour.
- Before frying you can either coat it with semolina , breadcrumbs or rice-flour its gives a crispy crust and inside it would be tender.
- Always go for fresh fish instead of cold stored fish.
- Do not over crowd the pan while frying the fish as it cools down the oil and causes the fish to absorb oil.
- Cooking time depends on the thickness of the fish.
- When the fish is fried its skin should be brown and crisp.
- Before marinating the fish its important to pat dry the fish else the masalas will not stick to the fish well.
- You can fry with or without coating .
- Instead of adding water to the marination paste , use only lemon juice.
- Do not keep turning the fish while frying,the fish may tend to break.
- Flame should be medium while frying.
- More the marination time , gives a definitive taste.
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