If you're not an Indian or someone from Asia and can't handle a bit of spice this isn't for you. Orrrrrr....mayyyyyy-be you've been waiting for this recipe all your life to change your opinion on spicy food. I'd just read the other day that eating spicy food triggers endorphins in our system. Is that true? I don't really care. I've only got proof of one thing.
This right here is ah-mayyy-zing.
And don't worry, if you're really all that concerned of steam escaping from your ears then you could tone down the heat. For Indians, this is our regular spicy. I live amidst a sea of Arabs and a lot of my pals just cannot handle even a tiny bit of heat and before they finish even a bite, rush to the basin to gargle it all out.
I mean, c'mon. This shouldn't be spicier than hot buffalo wings though if you're into that sort of thing. Everyone is, right, right?! Enough droning on and on at the intro now. Let's dive into it! :D
Growing up, mum made this hundreds of times on popular demand. Always with a side of tomato chutney and white rice. Bread works wonderfully as well and I prefer mine with bread. Dad and I love ours with freshy squeezed lemon on top of the fish's crusty exterior. Yum. You'll want to make sure you have good quality fish fillet for this otherwise it would ruin the whole experience. That's always the case with fish, isn't it?This dish would be made exclusively on Fridays at our place. I think that made it more special. Heck, I could eat this non-ceremoniously past bedtime and it would still feel special. Want to be made felt special? Here's how:
SPICY FISH FRY
Succulent bites with a kick
...............................................
Cuisine: Indian
Serves: 4
Ingredients:
-500g fish fillet
-1 tsp red chili powder
-3/4 tsp green chili paste (or blend up a paste of 3 tbsp coriander/cilantro leaves and 2 green chilis)
-1/4th tsp turmeric powder
-1 tbsp ginger garlic paste. (You can also sub 50:50 of finely grated ginger and garlic)
-1 tsp coriander/cilantro powder
-1/2 tsp garam masala powder
-A pinch of ajwain (Carom seeds in English. You can sub oregano instead)
-Salt to taste
-1 tbsp lemon juice
-Vegetable oil for deep frying
For garnishing:
-1 tbsp chopped coriander/cilantro and mint leaves + Lemon wedges
How to:
1. Wash the fish fillet and cut it up into medium sized chunks (2-3 in.)
2.Marinate the fish in all the ingredients except the oil and set aside for an hour in the fridge.
3.Heat the oil in a non-stick pan and fry the fish on medium heat until golden-brown on either side.
4.Drain on a paper towel and serve hot garnished with coriander, mint and lemon wedges.
And there you have it. Congratulations. You've just pampered yourself like the true princess (prince?) that you are.
This right here is ah-mayyy-zing.
And don't worry, if you're really all that concerned of steam escaping from your ears then you could tone down the heat. For Indians, this is our regular spicy. I live amidst a sea of Arabs and a lot of my pals just cannot handle even a tiny bit of heat and before they finish even a bite, rush to the basin to gargle it all out.
I mean, c'mon. This shouldn't be spicier than hot buffalo wings though if you're into that sort of thing. Everyone is, right, right?! Enough droning on and on at the intro now. Let's dive into it! :D
Growing up, mum made this hundreds of times on popular demand. Always with a side of tomato chutney and white rice. Bread works wonderfully as well and I prefer mine with bread. Dad and I love ours with freshy squeezed lemon on top of the fish's crusty exterior. Yum. You'll want to make sure you have good quality fish fillet for this otherwise it would ruin the whole experience. That's always the case with fish, isn't it?This dish would be made exclusively on Fridays at our place. I think that made it more special. Heck, I could eat this non-ceremoniously past bedtime and it would still feel special. Want to be made felt special? Here's how:
SPICY FISH FRY
Succulent bites with a kick
...............................................
Cuisine: Indian
Serves: 4
Ingredients:
-500g fish fillet
-1 tsp red chili powder
-3/4 tsp green chili paste (or blend up a paste of 3 tbsp coriander/cilantro leaves and 2 green chilis)
-1/4th tsp turmeric powder
-1 tbsp ginger garlic paste. (You can also sub 50:50 of finely grated ginger and garlic)
-1 tsp coriander/cilantro powder
-1/2 tsp garam masala powder
-A pinch of ajwain (Carom seeds in English. You can sub oregano instead)
-Salt to taste
-1 tbsp lemon juice
-Vegetable oil for deep frying
For garnishing:
-1 tbsp chopped coriander/cilantro and mint leaves + Lemon wedges
How to:
1. Wash the fish fillet and cut it up into medium sized chunks (2-3 in.)
2.Marinate the fish in all the ingredients except the oil and set aside for an hour in the fridge.
3.Heat the oil in a non-stick pan and fry the fish on medium heat until golden-brown on either side.
4.Drain on a paper towel and serve hot garnished with coriander, mint and lemon wedges.
And there you have it. Congratulations. You've just pampered yourself like the true princess (prince?) that you are.
If you liked this recipe don't forget to pin and share. Thank you for staying with me in this little rave session. And oh oh, I'm doing a new DIY round up of some of the prettiest room decor projects I've been curating. Stay tuned for that (it's taking longer than I thought) and if you're curious, you can follow along the behind the scenes of those on my Instagram page. It's a lively little place to visit. :D
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