Tuesday, May 17, 2011
Fish fillet - 1 lb (boneless, skinless ,cut in pieces) I used Tilapia fillet
Corn Flour -2 tsp
All Purpose Flour - 2 tsp
Rice flour - 1 tsp
Ginger-Garlic paste - 1 tsp
Tandoori masala pwd - 1 tbsp
Chilli pwd - 1/4 tsp ( optional)
Green Chillies - 10 pierced with fork/ knife
Curry leaves - 2 sprigs, washed and pat dry
Yogurt - 1 tbsp
Red Food Color - a pinch
Onion - sliced in circles, for garnishing
Lemon juice - 1 tsp
Salt to taste
Oil for frying
Mix corn flour, all purpose flour, rice flour, salt, pepper, Tandoori masala, Food colour, chilli powder, ginger garlic paste, lemon juice, yogurt, to a thick batter. Sprinkle little water if required.
Add fish pieces to the batter and marinate for an hour.
Firstly, deep fry the curry leaves in the oil. ( it infuses the oil with nice aroma) keep it in a seperate bowl.
Next, fry the marinated fish pieces till they turn golden. It should not take more than 5 mins per batch. Do not over crowd the fish pieces in the oil. .
Then fry the pierced green chillies. when the skin starts to change colour, take it out and put it over the fried fish.
Put the fried curry leaves on top of the fried fish.
Garnish with onions. Serve.
Tip: Piercing the green chillies is a must, to avoid spluttering hot oil all over.
Make sure there is no water droplets stuck to the curry leaves before frying..