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MASALA
FRIED FISH
A
north Indian method
of frying fish
INGREDIENT
:
Haddock fillets
- 4 nos.
Ginger/garlic
paste
- 16 gm.
Chili powder
- 5 gm.
Turmeric powder
- 5 gm.
Coriander powder
-
18 gm.
Vinegar -
60 ml.
Oil
for frying
Salt to taste
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METHOD
:
Cut fillets length wise into
2.5 cm. pieces. Combine ginger/garlic paste,
coriander, salt , chili powder and turmeric
powder and make a paste with vinegar. Apply
paste on fish and deep fry fish in a wok , till
crisp and golden in color. Drain fish on absorbent
paper and serve immediately with lemon slices
and coriander chutney.
Time
taken -- 30 mins.
Serves -- 4.
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