Masala Machchi (Spicy Fish)

Course : Curry
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 medium lemon -- juice of
1 small onion -- peeled and coarsely chopped
2 cloves garlic -- peeled and coarsely chopped, up to 3
1 piece root ginger -- peeled and coarsely chopped 1 inch cube
1 medium fresh chillies -- chopped and seeded if liked, up to 2
3 tablespoons chopped coriander leaves
1 teaspoon salt
450 gram filet cod or haddock
3 tablespoons plain flour
1 large egg -- beaten
1/4 teaspoon salt
1/4 teaspoon chilli powder
90 milliliters oil for shallow frying

Preparation / Directions:

Put the lemon juice, onion, garlic, ginger, green chillies, coriander leaves at 1tsp salt into a food processor and blend until smooth. Wash the fish gently and pat dry with absorbent paper. If you are using frozen fish, defrost thoroughly and then dry as for fresh fish. Cut the fish into about 1 1/2" pieces. Put a light coating of the spice paste on all sides of each piece of fish, cover the container and leave to marinate in a cool place for one hour or overnight in the fridge. Bring to room temperature before cooking. Mix the flour with the salt and chilli powder. Dust each piece of fish lightly with this, then dip in the beaten egg. Shallow fry a single layer over a medium heat until brown on both sides (2-3 minutes on each side). Drain on absorbent paper. Alternatively, deep fry the fish until golden brown and drain on absorbent paper. Serve immediately.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes