Prep time: 15 mins
Cooking time: 20 mins
Marination: Min 20 mins – overnight
Ingredients:
Vanjaram Fish – 8-10 pieces
Turmeric powder- 2 tsp
Red chilli powder – 1 1/2 tbsp
Pepper powder – 1/2 tbsp
Coriander powder – 2 tsp
Jeera powder – 1 tbsp
Ginger garlic paste – 2 tsp
Curd – 1 tbsp
Lime juice – From 1 small lime
Rice flour – 1 tbsp
Corn flour – 1 tbsp
Salt –to taste
Oil – to pan fry approx 3 – 4 tbsp
Curry leaves – few
Sombu – 1 tsp
Method:
- Wash and clean the fish. Drain and keep it aside
- Now take a wide flat plate, add all the masala’s mentioned above [Turmeric powder, Red chilli powder, Pepper powder, Coriander powder, Jeera powder] ginger garlic paste, curd, rice flour, corn flour, lime juice & salt. Mix well and combine everything into a smooth paste.
- Take the fish one by one and gently coat the masala all over on both sides and keep it ready.
- Heat tawa, pour oil, add curry leaves and saunf/sombu this brings a flavour to the oil and adds taste to the fish while frying, also it eliminates the fish frying smell that passes on to your neighbour’s house :D Great trick isn’t it..
- On medium flame, Fry the fish one by one till golden brown on both sides.
- Once done drain it in kitchen tissue and serve hot!
This tastes yummm with Meen Kuzhlambu or sambar or even with simple pepper rasam!!
Note:
* Adding curd helps to make a smooth masala paste, If Curd isn’t available you can add little water to make paste.