Wednesday, November 19, 2008

Fish fry


Ingredients

500 gram(s)

thick slices of king fish cleaned1 tablespoon(s)

lemon juicesalt to tastelemon wedges,

finely sliced onion rings,

cucumber and tomato slices to garnish.

Grind to a fine paste:

1 tablespoon(s) red chilli powder

½ teaspoon(s) black pepper powder

½ teaspoon(s) turmeric powder

½ teaspoon(s) cumin seeds

½ teaspoon(s) coriander seeds

1 small onion chopped

2 teaspoon(s) garlic chopped

2 teaspoon(s) ginger chopped

4 curry leaves

salt to taste

water to grind as

Directions

1. Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour.


2. Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or


3 depending upon the size of the griddle. Do not overcrowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side.




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