Sunday, May 4, 2008

tasty fish masala fry

500 gms. fresh fish cut into large pieces and gashed or whole fish gashed either side, 12 dry chilies, 1 tsp. Coriander, ¼ tsp. Turmeric powder , 1/8 tsp. Mustard, 12 pepper corns, 6 garlic flakes, ¼ cup red onions, Salt to taste, ¼ cup oil, 1 cup milk extracted from one cu of grated coconut, 1 tsp. Ginger, sliced thin and long, 1 tsp. Vinegar.

Grind the ingredients of the second item to a smooth paste and smear over the fish and keep for 2 hours. Remove excess of paste from the fish before frying.
Heat oil and fry onion till light brown and drain. In the remaining oil fry the fish lightly on both sides over medium fire and drain. Fry rest of the paste in the oil stirring constantly. Mix coconut milk. When it boils add the fried fish, onions and sliced ginger. When the gravy thicknes add vinegar. As the oil separates remove from fire and serve hot.
The fish can be decorated when prepared whole. Since it is to be served hot, have the decorated plate ready and place the fish covered with thick gravy in the middle.

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