Side Pannel
Masala Machchi (Spicy Fish)
Masala Machchi (Spicy Fish)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian
Ingredients List
- 1/2 Lemon; juice of
- 1 sm Onion; peeled and coarsely
- ; chopped
- 2 Cloves garlic; peeled and
- -coarsely
- ; chopped, up to 3
- 1 1 inch cube root ginger;
- -peeled and coarsely
- ; chopped
- 1 Fresh chillies; chopped and
- -seeded
- ; if liked, up to 2
- 3 tb Chopped coriander leaves
- 1 ts Salt
- 1 450 gram fil cod or haddock
Directions
COATING
3 tb Plain flour
1 Egg; beaten
1/4 ts Salt
1/4 ts Chilli powder
90 ml Oil for shallow frying
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.
3 tb Plain flour
1 Egg; beaten
1/4 ts Salt
1/4 ts Chilli powder
90 ml Oil for shallow frying
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.
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