Masala machchi (spicy fish)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Lemon; juice of | |
| 1 | small | Onion; peeled and coarsely |
| ; chopped | ||
| 2 | Cloves garlic; peeled and coarsely | |
| ; chopped, up to 3 | ||
| 1 | 1 inch cube root ginger; peeled and coarsely | |
| ; chopped | ||
| 1 | Fresh chillies; chopped and seeded | |
| ; if liked, up to 2 | ||
| 3 | tablespoons | Chopped coriander leaves |
| 1 | teaspoon | Salt |
| 1 | 450 gram fil cod or haddock | |
| 3 | tablespoons | Plain flour |
| 1 | Egg; beaten | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Chilli powder |
| 90 | millilitres | Oil for shallow frying |
Directions
COATING
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 1½" 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.
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