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- Marination Time
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 4
Ingredients |
|
| Fish fillets ( surmai or king fish) | 8 |
| Oil, to pan fry | 2 table spoon |
| Garlic (lahsan) | 7-8 cloves |
| Ginger (adrakh) | 1 inch |
| Cumin seeds(sabut jeera) | 1 tea spoon |
| Fennel (saunf) | 1 tea spoon |
| Coriander (dhaniya) seeds | 2 table spoon |
| Black peppercorns (kali mirch) | 8- 10 pieces |
| Mustard seeds (sarso) | ½ tea spoon |
| Curry leaves | 10 |
| Salt | to taste |
| Red chilli powder | 1 tea spoon |
| Tamarind extract | 5 table spoon |
| Corn flour, to sprinkle | 1 table spoon |
| Oil, to grind | 1 tea spoon |
Instructions
- Cut the fish fillets into equal medium sized pieces.
- In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.
- Let them cool and add a spoon of oil and grind them with water.
- Now add turmeric, red chilli powder, tamarind extract and salt and blend it again.
- Now spread it over the fish pieces. Sprinkle some corn flour over the fish.
- Marinate the fish and keep in the fridge for 1hour.
- In a pan, fry the fish with the refined oil and serve hot.
- Recipe Type : Fish, kababs / Starter, Non vegetarian
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