Spicy Fried Fish
This is one of our family’s favourite dish that goes really well served with sambar (lentil based vegetable stew), rasam (South Indian soup) or sothi (mild South Indian/Sri Lankan Tamil coconut curry).
Ingredients
FISH
- ½ kg fish cut into small pieces/whole fish (Eg black Pomfret/ king fish/Sea Bream, Red Mullet and sea bass).
FISH MARINADE
- 4 – 6 tbsp chilli powder or chilly paste (Blend dried chillies with little water). Soak the chillies with hot water first.
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 4 tbsp ginger garlic paste (Blend 1/2 pod garlic and 4 inches root ginger).
- 4 tbsp lemon juice
- salt to taste
- 1 tbsp garam masala (An aromatic mixture of powdered Indian spices to add flavour to a dish).
- 4 – 6 tbsp corn flour or rice flour (to get crispy fried fish)
FRIED GARNISH (optional)
- 1 big Bombay onion cut into thin slices or about 12 shallots, whole or cut into 4
- ½ pod of garlic cut into thin slices
- Curry leaves (3 to 4 sprigs roughly chopped)
- ¼ tsp mustard seeds
- 1 tsp coarsely crushed fennel seeds
- 2 tsp chilli powder (as needed).
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp cooking oil (or as required)
Instructions
METHOD (fried fish)
- Wash the fish, drain well and pat dry. Season the fish first with salt and later with the marinade. Lastly, sprinkle in the corn flour and coat it well. Marinate it for at least 20 minutes.
- Shallow fry on a non- stick pan. Turning over to cook a few times until both sides are crispy.
- It can be served as it is or tempered for additional taste.
METHOD (optional fried garnish)
- Pour the cooking oil onto a hot pan.
- Add in mustard and fennel seeds. When the mustard seeds start to pop, add in the garlic, onions and curry leaves. Cook till it is slightly golden brown.
- Then, add in the fried fish, salt, turmeric powder and plain chilli powder.
- Quick stir. If it is too dry, sprinkle a little more oil to cook the chilli powder.
- Finally, when the chilli powder is cooked and the curry leaves become crispy, switch off the flame.