- Coriander seeds – 1 Tablespoon
- Turmeric Powder – ½ Teaspoon
- Black Pepper Corns – 8-12 Nos
- Fenugreek seeds – ½ Teaspoon
- Garlic, medium sized – 4-6 cloves
- Vinegar – 2 Teaspoon
- Coconut or Vegetable Oil – 1 Tablespoon
- Curry leaves – 1 sprig
- Water, if required
- Salt to taste
For Garnishing:
- Coriander leaves
- Lemon wedges
- Onion slices
- Clean, wash and make some deep gashes on each side of the fish. Drain the water completely.
- Grind together the ingredients mentioned in ‘For Masala Paste’ and make a thick and smooth paste
- Marinate the fish with this masala and keep aside for 30 minutes. Make sure to apply the masala in the gashes and inside the stomach cavity.
- Before frying, lightly coat the the marinated fish with semolina.
- Heat oil in a pan, shallow fry the fish until it turns crispy and brown on both the sides on low-medium heat.
- Remove it from oil. Transfer to a kitchen tissue paper to remove excess oil, if needed.
- Garnish with coriander leaves, onion slices and lemon wedges. Serve with rice.
Notes:
- Frying time may vary depends on the size of fish and heat. It may take 3-6 minutes on each side.
- Over-frying will make the fish dry. So keep checking now and then.
