Preparation Time : 30 minutes | Cooking Time : 45 minutes
Fish fillets - medium sized (2)
White pepper powder - 1/4 tsp
Lemon juice - 1 tbsp
Coriander seeds - 2 tbsp
Pepper corns - 8 to 10
Red chilies (whole) - 3 to 4
Thyme - 1/4 tsp
Coriander leaves - 1/2 cup
Maida (refined flower) - 4 tbsp
Corn starch - 1 tbsp
Oil for frying
Salt as per taste.
Cut the fillet into 8 pieces, marinate it with salt, pepper powder, lemon juice for half an hour. Dry roast the coriander seeds, pepper corns & red chilies. Grind to a coarse powder. Add thyme to this.
In a bowl mix the spice powder, finely chopped coriander leaves, corn starch & the refined flour.
Now coat the marinated fillets in this mixture and shallow fry until crisp.
You can chose an appropriate dip to go along with the fish. I chose the peanut yogurt dip which went well with the fish and the salad.
Yogurt- 2 cups
Peanuts(roasted) -1/4 cup
Coriander leaves (finely chopped) -2 tbsp
Red chilies - 2
Cream - 1/4 cup
Salt as per taste
Hang yogurt overnight in a muslin cloth, keep in the refrigerator (it should not be sour). Crush peanuts coarsely, remove the stem and crush the red chilies. Take yogurt in a bowl, whisk well, season with salt. Add crushed red chilies, peanuts, chopped coriander leaves. Whisk in the cream and mix well.