MASALA
FRIED FISH
A north
Indian method of frying fish .
Haddock fillets - 4 nos.
Ginger/garlic paste - 16 gm.
Chili powder - 5 gm.
Turmeric powder - 5 gm.
Coriander powder - 18 gm.
Vinegar - 60 ml.
Oil for frying
Salt to taste
Cut fillets length wise into 2.5 cm. pieces. Combine ginger/garlic paste, coriander, salt , chili powder and turmeric powder and make a paste with vinegar. Apply paste on fish and deep fry fish in a wok , till crisp and golden in color. Drain fish on absorbent paper and serve immediately with lemon slices and coriander chutney.
Time taken -- 30
mins.
Serves -- 4.
