Madras Fried Fish from India
2 pounds (1 kg.) fish
8 dry red chillies
1/2 tsp turmeric powder
1 tsp. pepper powder
Salt to taste
1/4 tsp. cumin seeds
1/8 tsp. mustard seeds
8 flakes garlic
18 shallot cloves
Oil for frying
Yield: 6 Servings
Grind together chillies, turmeric, pepper, salt, cumin seeds, mustard, garlic and shallot/onions to a smooth paste.
Clean the fish well, wash and drain. Make a few parallel gashes on both sides. If it is a big fish, cut into slices.
Rub the fish or slices well with the masala paste. Marinate for 1 hour.
Pour small quantity of oil in a heavy bottomed frying pan and bring it to boil.
Fry the fish evenly on both sides over medium fire in hot oil.
Note: Pour small quantities of oil and fry the fish on both sides over a slow fire. If too much oil is used or the oil is not hot enough, the spices on the fish will get separated from the fish in the oil.
Recipe by: Mrs. K. M. Mathew
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