Ingredients
Pearl Spot/Karimeen – 4 nos (Around 1 lb or 1/2 kg)
Ginger Garlic Paste – 2 tbsp
Kashmiri Chilly Powder – 1 tbsp
Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
Turmeric Power – 1/2 tsp
Black Pepper Powder – 1 tsp
Coriander Powder – 1 tsp (Optional)
Eastern Fish Masala Powder – 1 tbsp (Optional)
Vinegar – 1 to 2 tsp (Alternatively, you can use Lemon Juice)
Salt – to taste
Oil – as needed for frying
Ginger Garlic Paste – 2 tbsp
Kashmiri Chilly Powder – 1 tbsp
Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
Turmeric Power – 1/2 tsp
Black Pepper Powder – 1 tsp
Coriander Powder – 1 tsp (Optional)
Eastern Fish Masala Powder – 1 tbsp (Optional)
Vinegar – 1 to 2 tsp (Alternatively, you can use Lemon Juice)
Salt – to taste
Oil – as needed for frying
Preparation Method
Clean the fish thoroughly. Remove the eyes, scales and fins and make gashes on both sides of the fish. You can also cut the mouth using Kitchen Shears.
Make a marinade using the above ingredients (except oil) and apply it liberally on the fish. Stuff some marinade inside the fish. Refrigerate it for 1-2 hours for a better flavor.
Heat oil in fan. You can shallow fry or deep fry the fish until brown and crisp.
Serve each fish with sliced onions, tomatoes and a wedge of lemon.
Make a marinade using the above ingredients (except oil) and apply it liberally on the fish. Stuff some marinade inside the fish. Refrigerate it for 1-2 hours for a better flavor.
Heat oil in fan. You can shallow fry or deep fry the fish until brown and crisp.
Serve each fish with sliced onions, tomatoes and a wedge of lemon.
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