Ingredients for Masala:
• 5 Long red chilly Kashmiri
• 12 Garlic cloves
• 1 Spoon coriander seeds
• ¼ Teaspoons Cumin
• 10 Whole Black Pepper
• 15 Curry leaves
• 2 ½ tsp rice flour
• 2 tspn. Turmeric
• 1 Lemon
• Tamarind small lemon size
• Salt for taste
• 2 Coconut Oil
Steps: In a bowl, add red chilly then soak it with plenty of water for 1 hour. Wash & Clean the Fish and Keep it aside. Then to a vessel add salt to taste, lemon juice, 1tspn. Turmeric mix it all together and coat the fish evenly.
Let’s start with masala. Add soaked red chilly to a blender along with garlic cloves, coriander seeds, Cumin, Whole Black Pepper, curry leaves, Turmeric, Tamarind small lemon size, add enough water has required blend it into a smooth paste.
To a vessel add as much as required ground masala add rice flour, salt to taste & 2spn Coconut Oil mix it well. Once the right consistency is achieved, nicely coat the fish with the masala Marinate the fish in the masala for a minimum of half an hour. We will keep the masala coated fish in refrigerator for half an hour.
Heat the tawa on medium high flame. Add the oil as much as required once the oil is hot slide the fish in, fry the fish flip over to cook from other side. Fish should be cooked brown and crisp from both sides. Serve hot with onion rings and a dash of lime.
(Transfer the remaining paste to an airtight container and store in the refrigerator for up to 2 months.)
✍: Thripti Bhandary
