200gramsBoneless fishchopped into bite size pieces
OilFor deep frying
2tbspCorn flour
1tbspMaida
5podsGarlicchopped
10-15Curry leaves
2Green chiliChopped
1tbspVinegar
1tbspChili saucePreferably red
Ingredients for marination
1/2tbspLemon juice
1tbspSalt
1tbspChili powder
1Egg white
1tbspGinger garlic paste
Instructions
Use boneless fish for this recipe and cut it into bite size pieces.
Add ingredients under marination and marinate for minimum of 30 mins to 2 hours (if marinating for more than 30 minutes place it in refrigerator).
Add corn flour, maida to marinated fish and mix well.
Take a deep bottom pan and heat oil for deep frying.
Once the oil is hot, reduce the flame to medium (refer notes) and add battered fish pieces. Cook till it turns golden brown.
In a separate pan, add 2 tbsp oil (you can use same oil used for deep frying), add some chopped garlic, green chili and curry leaves. Cook for a minute.
Add fried fish, vinegar mixed with water, chili sauce and cook for 3-4 minutes for the fish to absorb the flavors.
Garnish with curry leaves and serve it with sauce or yogurt dip.
Notes
While frying the pieces, keep the flame on medium. If you keep it low, the pieces absorb oil, if it is high they don't cook well.
Any type of fish can used for this recipe, I used murrel fish.
Fry some curry leaves and keep aside for garnishing.
Keyword Apollo fish, Appetizer, fish 65, Fish starter, indian