East Indian Fish Fry
Ingredients
- 1 kg Trevally; cut into medium sized slices
- Salt to season
- Vegetable oil to shallow fry the fish
- Juice of ½ lemon
- Lemon wedges to serve
East Indian Bottle Masala:
- 12.5 gms dry Bedki chilli
- 12.5 gms dry Kashmiri chilli
- 45 gms turmeric powder
- 30 gms coriander seeds
- 14 gms cumin seeds
- 10 gms white sesame seeds
- 10 gms poppy seeds
- 7.5 gms fennel seeds
- 25 gms mustard seeds
- 2.5 gms black cumin/shahjeera
- 3 green cardamom
- 5 cloves
- 2.5 gms black pepper
- 3 gms cinnamon bark
Instructions
- To prepare the bottle masala, dry roast all the spices till aromatic and fragrant. Cool and grind to a powder. Store in an airtight bottle or container and use as necessary.
- Clean the fish and cut into medium slices.
- To prepare the marinade, mix 2 tbsp of the bottle masala with the juice of half a lemon, salt and enough water to make a paste. This is a spicy marinade so adjust quantities according to personal preference or depending on the quantity of fish.
- Apply liberally on the fish pieces and keep aside for at least 2 hours or longer if time permits.
- Heat vegetable oil in a flat pan and shallow fry the fish pieces on both sides till done.
- Serve hot with lemon wedges and a side of green salad.