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| Masala Machchi (Spicy Fish) Recipe |
Category: Seafood
Rating:
3.85
Servings: 4
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Ingredients
1/2 lemon; juice of
1 small onion; peeled and coarsely
1 ; chopped
2 cloves garlic; peeled and coarsely
1 ; chopped, up to 3
1 1 inch cube root ginger; peeled and coarsely
1 ; chopped
1 fresh chillies; chopped and seeded
1 ; if liked, up to 2
3 tablespoon chopped coriander leaves
1 teaspoon salt
1 450 gram fil cod or haddock
----COATING----
3 tablespoon plain flour
1 egg; beaten
1/4 teaspoon salt
1/4 teaspoon chilli powder
90 ml oil for shallow frying
Directions: How to Cook Masala Machchi (Spicy Fish)
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.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
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Related Recipes:
Recent comments on this recipe:
 | | singh writes:
very nice to spicy but my fat brother eat it all and sat on tolet all day
and used all the tolet papper and dad cryed all day because i gave him some
to but he is a vegy
Posted on 27 Dec 2007, 12:09 ET
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| banta singh writes:
fish taste very good, and did not sit on the toilet all day
Posted on 26 Jul 2008, 14:29 ET
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| rajaan writes:
brraaaupp very good fish rrecipe
Posted on 27 Sep 2008, 06:53 ET
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