|3 nos||Fish fillets (cut into pieces)|
|3 no||Shallots (sambar onions)|
|½ tsp||Red chili powder|
|¼ tsp||Turmeric powder|
|2 tsp||Coriander /dhania powder|
|¼ tsp||Cumin seeds|
|½ tsp||Ginger garlic paste|
|½ tsp||Salt (or to taste)|
|6 nos||Curry leaves (finely chopped)|
|2 stks||Coriander leaves- for garnishing|
|4 tbsp||Oil (for shallow frying)|
|¼ tsp||Fennel seeds|
Wash and cut the fish fillets into desired shapes. Now coarsely powder the fennel seeds and cumin seeds in a mixie or pound roughly. Shallots or sambar onions can be either finely minced or made as a paste using a mortar and pestle. Take a bowl, mix powdered fennel seeds, cumin seeds, crushed onions, turmeric, red chili powder, coriander powder, yogurt, ginger garlic paste, finely chopped curry leaves and salt. Add the fish to this masala and toss to coat on all side. The above mentioned quantity cab be split into two batches. Heat oil and shallow fry them for 2 minutes on each side over medium high flame. When one side is done, flip to the other side and fry. Garnish with chopped coriander leaves and serve.
Do not add any water to the masala.
You can grind all the ingredients all at once except fish, curry leaves, coriander and oil to make it even simpler.
Marination is not a must but can for upto 20 minutes.