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Tuesday 27 November 2012

KING FISH / AYKORA / CHEMBAN FISH FRY- STEP BY STEP INSTRUCTIONS WITH PICTURES


KING FISH / AYKORA / CHEMBAN FISH  FRY-
STEP BY STEP INSTRUCTIONS WITH PICTURES



INGREDIENTS

FISH- 1 KG

RED CHILLY POWDER- 2 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON

SALT

CURD-1/4 CUP
VINEGAR- 2 TABLESPOONS
LIME JUICE-2 TABLESPOONS
OIL-2 TABLESPOONS

FENNELSEEDS- 1TABLESPOON
CUMIN SEEDS-1/4 TABLESPOON

GINGER-1 INCH PIECE
GARLIC-5 CLOVES
GREEN CHILLY-1
SHALLOTS-2

CORIANDER LEAVES- 1 TABLESPOON
MINT LEAVES- 1 TABLESPOON
CURRY LEAVES- 1 SPRIG

BLACK PEPPER POWDER- 1/2 TABLESPOON
GARAM MASALA POWDER- 1/2 TABLESPOON

PREPARATION

MIX ALL THE INGREDIENTS EXCEPT FISH IN THE GRINDER
GRINDER WELL

PASTE IT ON THE FISH PIECES



MARINATE FOR OVERNIGHT OR AT LEAST  1 HOUR PREFERABLY IN A REFRIGERATOR

DEEP FRY IN OIL



YOU CAN GARNISH WITH CHOPPED ONION, TOMATO, CAPSICUM, CARROT, AND LIME JUICE OR VINEGAR

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