How to Fry Fish the South Indian Way

Fish fried in batter tastes good but to get the real taste of the fish try this recipe. It is spicy so have a glass of lemonade or beer to go along with it. Seer Fish or King Mackerel tastes good when fried in this way; you can choose other firm, big fish. For best results, the Fish should be sliced thin.

Ingredients

  • 500 grams King Mackerel/Seer/Surmai
  • 1 onion
  • 1 tsp tamarind pulp/1 tablespoon tomato puree
  • 2 tsp chili powder
  • 2 tsp coriander powder
  • salt to taste
  • oil for shallow frying

Steps

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    Wash the fish slices, drain and keep aside.
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    Grind the onion, chili powder, coriander powder, tamarind pulp and salt with little water to make a thick paste.
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    Smear the ground paste on the fish slices and marinate for 20 minutes.
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    Take a skillet or heavy pan, heat 2 tablespoons of oil and fry the fish slices on medium heat.
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    When it turns dark golden brown turn and cook on the other side adding a tablespoon of oil. You can fry 2-3 slices at a time.
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    Serve hot. It is great with Sambar and rice

Warnings

  • Place the fish gently on the pan as the hot oil may splash on you
  • Care should again be taken when turning the fish

Article Info

Categories: Fish and Seafood