This is a spicy fish fry. It goes well with rice, Kappa Puzhukku ( mashed tapioca) and fish curry. Usually I like to follow unique south Indian blend of spices to marinade the fish. You can increase or decrease the amount of spices to suit your taste.
INGREDIENTS:
- Swordfish, cleaned and cut to medium sized pieces – 10 nos
- Ginger – 2”piece
- Garlic pods – 1 no
- Kashmiri chilly powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Pepper powder – 1/2 tsp
- Salt to taste
- Cooking Oil for shallow or deep fry
METHOD:
- Wash and cut Swordfish into medium sized pieces.
- Wash the fish slices under cold water, squeeze gently and take into a mixing bowl.
- Meanwhile grind together Ginger, Garlic,Kashmiri chilly powder, Coriander powder, Turmeric powder, Pepper powder and enough Salt to get a fine paste by adding only 1 or 2 tsp water.
- If you want, make gashes in the fish pieces and marinate the pieces with the ground paste.
- Then keep it aside for 30 minutes.
- Heat oil in a pan in medium heat and shallow fry the fish pieces. (Place the marinated Swordfish slices on a single layer). Keep some space between each fish pieces.
- Cook on each side for a minute or until they are medium-brown color on both sides.
- Sprinkle oil around the fish pieces when required.
- Drain it on a kitchen towel.
- Decorate fried Fish with onion rings and a slice of lime.
- Can be served as Appetizer or as a side dish with steamed Rice.
- Please adjust the quantity of spices to suit your taste.
- The ground paste should not be watery.
- Fry the fish pieces on low-medium flame.
- If there are more fish pieces shallow fry them in batches.
- Do not flip the fish a lot while frying as it's very delicate and it will become mushy.
