Curry Leaves Fish Fry | करी लीव्स फिश फ़्राय | Fish Fry Recipes | Sanjeev Kapoor Khazana

The dish is as easy as the name. However, the spice blend adds a really complex depths of flavours to the fish.

CURRY LEAVES FSH FRY

Ingredients

1/2 cup curry leaves
12-15 king fish (surmai) darnes
1 tbsp cumin seeds
1 tablespoon fennel seeds (saunf).
10-12 black peppercorns.
4-6 dried red chillies.
1 tbsp coriander seeds.
3-4 green chillies.
1 1/2 tablespoons ginger-garlic paste.
1 lemon, halved.
Salt to taste.
1/4 cup fresh coriander leaves.
1/2 tsp turmeric powder.
2 tablespoons rice flour.
Oil for shallow frying.
Lemon pieces to serve.
Onion rings to serve.

Approach.

1. Dry roast cumin seeds, fennel seeds, black peppercorns, dried red chillies and coriander seeds in a non-stick pan till fragrant.
2. Include curry leaves and sauté for 1 minute. Take the pan off the heat and permit to cool a little.
3. Put green chillies in a mixer jar, include the ginger-garlic paste, squeeze the juice of lemon, include salt, coriander leaves and the roasted spices. Put 1/4 cup water and grind to a thick great paste.
4. Take fish darnes in a large plate, include turmeric powder, ground paste and rice flour and rub the masala well on each darne, reserved to marinade for 10-15 minutes.
5. Heat sufficient oil in an iron tawa. Location the fish darnes and shallow fry on medium heat till golden brown. Flip and cook the other side till done. Drain on an absorbent paper.
6. Organize on a serving plate, serve hot with lemon pieces and onion rings.

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Curry Leaves Fish Fry | करी लीव्स फिश फ़्राय | Fish Fry Recipes | Sanjeev Kapoor Khazana

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