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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

  1. Clean , cut and wash the fish well. Pat dry the fish well .
  2. 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.

VARIETIES OF FISH RECIPE IN ONE LINK – https://maryzkitchen.com/?s=FISH

NOTE / TIPS :-

  1. 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.
  2. Along with the rava you can mix cornflour or rice flour .
  3. Use a non stick pan to fry.
  4. Adjust masala as per your taste.
  5. Don’t overcook – fish cooks fast  .
  6. Rubbing lemon juice on fish helps in maintaining its colour and adds flavour.
  7. Before frying you can either coat it with semolina , breadcrumbs or rice-flour its gives a crispy crust and inside it would be tender.
  8. Always go for fresh fish instead of cold stored fish.
  9. Do not over crowd the pan while frying the fish as it cools down the oil and causes the fish to absorb oil.
  10. Cooking time depends on the thickness of the fish.
  11. When the fish is fried its skin should be brown and crisp.
  12. Before marinating the fish its important to pat dry the fish else  the masalas will not stick to the fish well.
  13. You can  fry with or  without coating .
  14. Instead of adding water to the marination paste , use only lemon juice.
  15. Do not keep turning the fish while frying,the fish may tend to break.
  16. Flame should be medium  while frying.
  17. More the marination time , gives a definitive taste.

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