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Fried Fish Indian Style

Frying fish is an everyday thing but why not try it the Indian way, the fish will be spiced and nice!

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Serves 4 to 5

 

For frying                   Cooking Oil

500 grams                  Fresh Fish Fillet

 

Ingredients (A)

 

1 teaspoon                 Ginger (paste)

2 teaspoons               Garlic (paste)

1 teaspoon                 Onion (paste)

1 tablespoon              Lemon Grass (juice)

1 tablespoon              Chilli Powder

1 teaspoon                 Fish Curry Powder

1 teaspoon                 Chicken Powder

A pinch                       Red Colour Powder

1 tablespoon               Rice Flour

1 small                        Egg

As necessary              Salt

 

Ingredients (B)

1 teaspoon                 Cumin Seed

teaspoon                Fennel Seed

1 teaspoon                 Black Peppercorn

teaspoon                White Peppercorn

 

Then add in

teaspoon                Chicken Powder

 

Ingredients (C)

8 sprigs                      Curry leaves

 

Ingredients (D)

As necessary             Lemon Juice

 

 

1.Cut the fish into pieces (2 inches each), then soak and wash the fish with salt to remove the fishy smell.

2. Marinate the fish with the Ingredients (A).

3. Soak it with the Ingredients for 1 hour or more in the refrigerator.

4 Meanwhile, roast the Ingredients (B) and cool it. Powder and sieve it, then add in chicken powder to it. Mix well and leave it aside.

5. Take out the fish from the refrigerator hour before frying.

6. Before frying, check the salt content again. Add in if nessecary.

7. Heat the oil and fry the Ingredients (C); drain on absorbent paper and leave it aside.

8. Then deep fry the fish in the same oil evenly.

9. Once it is fried, drain on absorbent paper.

10. Finish it off  by smearing it with, Ingredients, (D) and sprinkling it with, Ingredients, (B/C).

 

* Instead of deep frying,  use little oil on a flat frying pan and pan fry it evenly.

 
Copyright 2004 Sam's Indian Kitchen. All rights reserved.
Fried Fish Indian Style.