Masala Machchi (Spicy Fish)

Recipe Ingredients

1/2		Lemon - juice of
1		Onion - peeled and coarsely (small) chopped
2		Garlic - peeled and coarsely chopped, up to 3
1		Root ginger - peeled and coarsely chopped
1		Fresh chillies - chopped and seeded if liked, up to 2
3 tablespoons	45ml	Chopped coriander leaves
1 teaspoon	5ml	Salt
1		Fil cod or haddock
		Coating
3 tablespoons	45ml	Plain flour
1		Egg - beaten
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Chilli powder
90		Oil for shallow frying

Recipe Instructions

Put the lemon juice, onion, garlic, ginger, green chillies, coriander

leaves at 1tsp salt into a food processor and blend until smooth.

Wash the fish gently and pat dry with absorbent paper. If you are using

frozen fish, defrost thoroughly and then dry as for fresh fish.

Cut the fish into about 1 1/2" pieces. Put a light coating of the spice

paste on all sides of each piece of fish, cover the container and leave to

marinate in a cool place for one hour or overnight in the fridge. Bring

to room temperature before cooking.

Mix the flour with the salt and chilli powder. Dust each piece of fish

lightly with this, then dip in the beaten egg. Shallow fry a single layer

over a medium heat until brown on both sides (2-3 minutes on each side).

Drain on absorbent paper. Alternatively, deep fry the fish until golden

brown and drain on absorbent paper. Serve immediately.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Kumar Ramanathan

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