|Fried Pepper Fish
This is a recipe that is a family favourite. I had a class today and my guests loved it. You just have to make it to satisfy your taste buds and once you do, you are hooked for life.
500gms boneless fish cubes or fillets, wash, clean and drain.
Masala: 1 tsp pepper powder, 1 tsp chillie powder; 1 tsp coriander powder; 1/2 tsp jeera ( cumin) powder; 2 tbsp vinegar or lemon juice; 3 cloves garlic; 1/2 inch piece ginger; salt to taste; 2 tbsp rice flour or cornflour. Blend to a smooth paste and rub all over fish. Marinade for 30 minutes.
1/2 litre oil for deep frying.
Coriander leaves and curry leaves for garnishing. Stir fry the curry leaves on medium heat in 1/2 tsp olive oil till crisp and keep aside till required.
Heat oil to smoking point, lower the flame to medium heat and deep fry the fish in batches until brown and crisp on both sides. This hardly takes a few minutes, so watch the pan carefully to avoid burnt offerings. Drain thoroughly on kitchen paper and serve hot as a side dish or as an appetizer.
As I said, you have to make this dish.
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