Ingredient:
2 fillets surmai (King fish)
2 Tbsp oil, to pan fry
For the marination:
7-8 cloves garlic
1 knob ginger, mashed
1 tsp cumin
1 tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
½ tsp mustard seeds
9-10 curry leaves
Salt, to taste
1 tsp oil, to grind
1 Tbsp water
½ tomato, chopped
1 Tbsp water
1 tsp red chilli powder
5 tsp tamarind extract
1 Tbsp cornflour, to sprinkle
Method:
Cut the fish fillets into equal medium sized pieces. In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves. Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure. Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
Pound them together till pulp like and spread it over the fish pieces. Sprinkle some cornflour over the fish. The cornflour helps the masala to stick Marinate the fish and keep in the fridge for 15-20 minutes. In a pan, fry the fish with the refined oil and serve hot.
2 fillets surmai (King fish)
2 Tbsp oil, to pan fry
For the marination:
7-8 cloves garlic
1 knob ginger, mashed
1 tsp cumin
1 tsp fennel
2 tsp coriander seeds
2 tsp black peppercorns
½ tsp mustard seeds
9-10 curry leaves
Salt, to taste
1 tsp oil, to grind
1 Tbsp water
½ tomato, chopped
1 Tbsp water
1 tsp red chilli powder
5 tsp tamarind extract
1 Tbsp cornflour, to sprinkle
Method:
Cut the fish fillets into equal medium sized pieces. In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves. Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure. Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.
Pound them together till pulp like and spread it over the fish pieces. Sprinkle some cornflour over the fish. The cornflour helps the masala to stick Marinate the fish and keep in the fridge for 15-20 minutes. In a pan, fry the fish with the refined oil and serve hot.
