Seer Fish / Vanjaram - 1 kg
Turmeric powder 1/2 tsp
Salt - 1 tsp
Pepper powder -1 tsp
Garam Masala - 3/4 tsp
Red Chili powder -1 tsp
Corn flour - 2 tsp
Vineger - 2 tsp
Masala to be ground
Onions - 1 medium
Ginger - 2"
Green Chillies - 2 medium
Coriander leaves - handful of leaves
Oil for frying
How to prepare Fish Fry
Wash and cut the fish pieces as needed for fry.
Wash and grind to a smooth paste listed under the ground masala, without adding water.
In a bowl, take the fish, add the ground masala and rest of the ingredients. Mix everything well and spread evenly on the fish pieces. Marinate for at least 30 mins.
Heat a deep kadhai with enough oil for the fish to immerse fully. When the oil is hot enough, take the fish coated with the masala, spread once again to make sure the fish have the masala all over and gently slide into oil. Reduce the flame to low and cook for couple of minutes.
Gently slide to the other side and cook evenly on both sides, before draining to a kitchen towel.
Normally the fish is coated with masala and spread on a bowl, so that the masala gets evenly coated.
Adjust the spicy according to your taste.