Ingredients
Fish(centre bone river fish) - 1 kg
Malt vinegar - ½ cup
Ginger paste - 3 tbsp
Garlic paste - 3 tbsp
Green chili paste - 4 tsps
Ajwain - 3 tbsp
Red Chili Powder - 1 tsp
Turmeric - ½ tsp
White pepper powder - ½ tsp
Gram flour - 1 cup
Orange colour Few drops
Oil to fry
Salt to taste
Method
- Wash the fish and cut into 1/2 inch thick slices and pat dry.
First Marination
- Dissolve salt in vinegar and leave the fish in this marinade for atleast 25 mins.
- Remove, place between two napkins and press gently to remove the excess moisture.
Second Marination
- Mix the ginger, garlic & chili paste, ajwain, red chillis, turmeric, pepper and salt with gram flour.
- Add 7 tbsps of water and orange colour and make a paste of coating consistency.
- Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart.
- Keep aside for 20 mins.
- Heat ghee in a frying pan and fry the fish over medium heat until well cooked.
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