Name: Masala Machchi (Spicy Fish)
Ingredients: 1/2 Lemon; juice of; 1 sm Onion; peeled and coarsely; ; chopped; 2 Cloves garlic; peeled and coarsely; ; chopped, up to 3; 1 1 inch cube root ginger; peeled and coarsely; ; chopped; 1 Fresh chillies; chopped and seeded; ; if liked, up to 2; 3 tb Chopped coriander leaves; 1 ts Salt; 1 450 gram fil cod or haddock; 3 tb Plain flour; 1 Egg; beaten; 1/4 ts Salt; 1/4 ts Chilli powder; 90 ml Oil for shallow frying

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Indian	Mridula’s, Indian, Kitchen	4	servings

INGREDIENTS

1/2		Lemon; juice of
1	sm	Onion; peeled and coarsely
		; chopped
2		Cloves garlic; peeled and coarsely
		; chopped, up to 3
1		1 inch cube root ginger; peeled and coarsely
		; chopped
1		Fresh chillies; chopped and seeded
		; if liked, up to 2
3	tb	Chopped coriander leaves
1	ts	Salt
1		450 gram fil cod or haddock
3	tb	Plain flour
1		Egg; beaten
1/4	ts	Salt
1/4	ts	Chilli powder
90	ml	Oil for shallow frying

INSTRUCTIONS

COATING
Put the lemon juice, onion, garlic, ginger, green chillies, coriander
leaves at 1tsp salt into a food processor and blend until smooth.
Wash the fish gently and pat dry with absorbent paper. If you are using
frozen fish, defrost thoroughly and then dry as for fresh fish.
Cut the fish into about 1 1/2" pieces. Put a light coating of the spice
paste on all sides of each piece of fish, cover the container and leave to
marinate in a cool place for one hour or overnight in the fridge. Bring to
room temperature before cooking.
Mix the flour with the salt and chilli powder. Dust each piece of fish
lightly with this, then dip in the beaten egg. Shallow fry a single layer
over a medium heat until brown on both sides (2-3 minutes on each side).
Drain on absorbent paper. Alternatively, deep fry the fish until golden
brown and drain on absorbent paper. Serve immediately.
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