Ingredients :
Fish - 1 whole (about 500 gms ) I have used Dover Sole , any fish like pomfret,mackeral,red snapper etc can be used .
For first marinade :
- Turmeric powder - 1/4 tsp
- Chilly powder -1 tsp
- black pepper powder - 1/2 tsp
- vinegar - 1/2 tsp
- salt - to taste
- Oil - 1/2 cup (or enough to shallow fry the fish - coconut oil is best)
For the second masala paste:
- Tamarind paste - 1/2 tsp (to taste)
- Kashmiri chilly powder - 2 tsp
- ginger garlic paste - 1 tbsp
- curry leaves - 5
- chickpea flour/besan - 1 tsp
- soy sauce - 1/2 tsp
- salt - to taste
Method :
clean , scale and wash the fish well. Make gashes on both the sides and drain well.
Make a paste of all ingredients in first marinade section except the oil and apply of the fish.
Keep aside for at least 30 minutes (you can refrigerate it for up to 6 hours )
Prepare the second masala paste by adding 2 tswp of water to form a loose paste and keep aside (consistency should be that of dosa/pancake batter )
If you have refrigerated the fish - keep it outside at room temperature for 1/2 hour before you fry it.
Heat oil in a large shallow nonstick pan that can hold the whole fish ,with enough space to turn it around.
Once the oil is really hot , place the marinated fish and cook on medium high heat for about 3 minutes on 1 side.
Turn the fish over (use 2 spatulas to turn) and fry for 2 minutes . You can tilt the pan around ,so the fish gets crispy in the oil .
Using a brush or a spoon apply the second masala paste on the fish (still in the pan ) and turn it over ,so that the new masala coated side it touching the pan . After turning the fish over , apply masala to the side which is on top now .After about 2 minutes turn the fish over and cook the newly masala coated side for 2 more minutes until the masala is cooked and coated on the fish .
Serve hot with fresh onion slices and lime wedges.
TIPS: Whole fish ,skin on is best for this preparation . It helps retain the moisture .Use fresh fish that is not frozen if possible.
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