Fish Curry (29.01.08)

Seafood

1 kg fish

1 Tbsp dry coriander seeds

6 or 7 cloves of garlic

6 red chillies

1 tbsp jeero

Juice of 1 lemon

1 tsp turmeric

1 Â½ tsp salt

1 Tbsp oil

1 Tbsp grated coconut

Pound chillies, garlic, jeero , coconut, and coriander.

Add dry spices and mix into paste with oil, lemon juice.

Smear fish slices and let them marinate for at least one hour

Keep in fridge and fry when required.

Masala smeared fish freezers very well.

When required thaw at room temperature.

Fry in hot oil on both sides till it is golden brown. Any masala that is shaken off in process of frying must be rescued by straining oil when frying is done. This masala is sprinkled over platter with fish. Decorate with strips of green chillies or orange on bed of lettuce and slices of lemon.

Prepare ingredients as for masala fish above smear fish slices with masala but leaving aside about tablespoon of it. Grate 1 onion and fry it in a little oil. When a golden colour add 2 cups of fresh tomato in the pot of oil and onions. Add 1 sprig of curry leaves or thyme. Now put masalad slices of fish in this pot or casserole and cook slowly over low heat. For best results, bake in hot oven till fish is done and gravy thick,

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