Sized and shaped for shallow-frying whole small fish or fillets with a crisp crust.
Ingredients: 2 fish fillets (or 4 small whole fish), 1 tbsp red chilli powder, 1/2 tsp turmeric, 1 tsp black pepper, 1 tbsp ginger-garlic paste, 1 sprig curry leaves, 1 tbsp lemon juice, rice flour for coating, oil, salt.
Method:
- Marinate fish with spices, ginger-garlic paste, lemon juice and salt for 30 minutes.
- Coat lightly with rice flour.
- Heat oil in the fry pan on medium; fry curry leaves briefly and set aside.
- Shallow-fry fish 3–4 minutes per side until a deep golden crust forms.
- Top with fried curry leaves; serve with lemon.