- 1 tablespoon kisan canola cooking oil
- 1 egg
- 2 heaping teaspoon red chilli powder (use more if you want really spicy)
- 1 talespoon Turmeric powder
- 1 tablespoon black pepper powder
- 1 tablespoon corn flour
- 2 inch piece ginger
- 5 garlic cloves
- 1 Salt
- 1 sprig Curry Leaves
- Other Ingredients
- 500 grams Fish steaks
- 1/2 cup Sunflower Oil / kisan Vegetable ghee
- 10 sprigs – 6 curry leaves for deep frying
- 5 Lime / Lemon wedges for serving
- Grind all the Masala ingredients to a fine paste. Don’t add water while grinding. Pulse it several times until you get a fine paste. Rub the paste on the fish steak on both sides and let it marinate for 30 minutes. I used seer fish today.
- Heat sunflower oil in a pan until really hot. Add in the fish steaks and just place a sprig of curry leaf on each one of them.
- After 1.5 to 2 minutes, turn the other side. Turn the curry leaf along. It might very slightly splutter. Be cautious.
- Cook the other side for 1.5 to 2 minutes and remove from oil.
- Drain on paper towel. Serve hot.
- Squeeze a little lime juice on the fried fish just before serving.
Don't let the fish to marinate for more than 30 minutes. I have noticed that the texture of the fish becoming hard if marinated for too long.
You can omit the curry leaves if you do not like them.
Always cook fish in really hot oil. That's the trick to getting crisp and juicy fish.
Fish cooks faster than you think. So eyes on the hot pan. If you cook fish for too long, it might become really dry.