Ingredients:
Sardines : 5-6 nos
Ginger-Garlic Paste : 1/2 tsp
Turmeric Powder : 1/4 tsp
Red chilly Powder : 1/2 tsp
Pepper Powder :1 tbsp
Lemon Juice : 1 tsp
Coconut Oil in needed quantity
Curry Leaves : few
Salt
Sardines : 5-6 nos
Ginger-Garlic Paste : 1/2 tsp
Turmeric Powder : 1/4 tsp
Red chilly Powder : 1/2 tsp
Pepper Powder :1 tbsp
Lemon Juice : 1 tsp
Coconut Oil in needed quantity
Curry Leaves : few
Salt
Method
Make a fine paste of all ingredients using either oil or bit of water. Apply the masala paste on the fish and do make sure to rub the paste inside the fish's stomach and gashes.Keep the marinated fish pieces for 20 mins to 1 hour. Heat coconut oil in a pan.
Add some curry leaves; shallow fry the fish on medium-low heat ; close it with a lid for a minute to avoid any spluttering out due to the moisture content on the fish and the marinade.
Flip the fish pieces carefully after 6-8 mins.Pour little bit of oil over all the fish pieces and reduce the flame to low and fry for another 5 minutes.
Once crisp,remove from heat; transfer it to a paper towel to drain excess oil.. Serve hot.
Add some curry leaves; shallow fry the fish on medium-low heat ; close it with a lid for a minute to avoid any spluttering out due to the moisture content on the fish and the marinade.
Flip the fish pieces carefully after 6-8 mins.Pour little bit of oil over all the fish pieces and reduce the flame to low and fry for another 5 minutes.
Once crisp,remove from heat; transfer it to a paper towel to drain excess oil.. Serve hot.
Fish fry looks just crispy. I am an epicure & love exploring sites for Fish-based cuisines. Fish finger is my favorites.
ReplyDelete