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