- 1 firmly packed cup of coriander leaves
- 1-2 sprigs mint leaves (optional) * see notes
- 2 small green chillies (or 4-5 long non spicy variety)
- 1/2 small onion, chopped
- 1 inch fresh ginger, chopped
- 6-7 fat cloves of garlic, chopped
- 8-9 peppercorns
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon tamarind paste (or 1-1/2 – 2 marble sized balls of tamarind – adjust to taste)
- salt to taste (approx 1 level teaspoon)
Clean the fish in plenty of water and a little salt. Refresh in fresh water and place on a colander to drain off excess water.
2. Wash the coriander and mint well and shake off all excess water or pat dry with a kitchen tissue.
3. Grind all the ingredients mentioned under ‘For the marinade’ without using any water. If you must, add just 2-3 teaspoons of water just to help grind the mixture. If you add too much water the marinade won’t be thick and will turn watery.
4. Marinate the fish and keep aside at least for 30-45 minutes.
5. Heat oil a frying pan and fry the fish on a medium heat till it is fried on both sides. Tilt the pan slightly to drain off excess oil, then carefully remove onto a serving plate.
6. Garnish with coriander, mint, onion rings, lime wedges/slices or sliced tomatoes or just sprinkle with lime juice before serving. It goes very well with simple steamed rice and dal.
