Fish Fry

Here is a simple & delicious fish recipe for you to try. It is quiet easy to prepare and does not take much time. The fish is first marinated and the pan fried to make it taste extremely lip-smacking.

 It’s a quiet popular dish and the health benefits of this fish are numerous. This is great for eyesight, muscles, heart, skin & hair.

My mom used to prepare like this… It’s very famous in our nativity side. And give fabulous taste without adding more spices.

If you use coconut oil for frying that will make tastier. However you could use sun flower oil or vegetable oil too. This goes well with any steamed or fried rice and biryani…

Ingredients

Fish – 8 pieces (any fish)

Ginger Garlic Paste – 1 tsp

Chilli Powder – 2 tsp

Coriander Powder – 1 tsp

Fennel Powder – ½ tsp

Tamarind Water – 2 tsp (or) Lemon Juice – 2 tsp

Salt

For Frying

Vengaya Vadagam – ½ tsp

Curry Leaves – few

Coriander leaves – few

Oil

Method

Clean & wash the fish, and cut into thin sliced pieces. Then only it absorbs spices while marinating. So make sure while you are cutting into small pieces it should not thick in size.

In a large bowl, add chilli powder, coriander powder, fennel powder, tamarind water or lemon juice, salt and ginger garlic paste. Mix well. If needed add little bit water. Then marinate with fish pieces into the spice mix.

The marinating should be in correct consistency. As per your taste, you can add or reduces the quantity of chilli powder.

If you keep aside the marinating fishes for about 1 hour or longer the better.

Heat a non stick fry pan over medium heat, add oil. Place the fish over the oil and cook till the bottom side turn light golden in color.

Gently flip it over and let the other side cook till golden in color too. Flip again and cook till both sides get browned.

Transfer to a paper towel, let it absorb the oil. Repeat the same process till fry all fish pieces.

After that, in the same pan, add vengaya vadagam & curry leaves. Fry for a min, and then serve in a plate topped with fried curry leaves & coriander leaves.

This goes really well with steamed & variety rice too.