Masala Machhi (Spicy Fish)

 Masala Machhi (Spicy Fish)

Ingredients

1/2 lemon; juice of
1 small onion; peeled and coarsely
1 ; chopped
2 cloves garlic; peeled and coarsely
1 ; chopped, up to 3
1 1 inch cube root ginger; peeled and coarsely
1 ; chopped
1 fresh chillies; chopped and seeded
1 ; if liked, up to 2
3 tablespoon chopped coriander leaves
1 teaspoon salt
1 450 gram fill cod or haddock

for coating

3 tablespoon plain flour
1 egg; beaten
1/4 teaspoon salt
1/4 teaspoon chilli powder
90 ml oil for shallow frying

Preparation

How to Cook Masala Machhi (Spicy Fish)
Put the lemon juice, onion, garlic, ginger, green chillies,
coriander leaves at 1tsp salt into a food processor and
blend until smooth.

Wash the fish gently and pat dry with absorbent paper.
If you are using frozen fish, defrost thoroughly and then
dry as for fresh fish.

Cut the fish into about 1 1/2" pieces.
Put a light coating of the spice paste on all sides of each piece of fish,
cover the container and leave to marinate in a cool place for one hour
or overnight in the fridge. Bring to room temperature before cooking.

Mix the flour with the salt and chilli powder.
Dust each piece of fish lightly with this, then dip in the beaten egg.
Shallow fry a single layer over a medium heat until brown on both sides
(2-3 minutes on each side).
Drain on absorbent paper.
Alternatively, deep fry the fish until golden brown
and drain on absorbent paper. 

Serve immediately.

variations: try king fish instead