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Masala Machchi PDF Print E-mail
Written by Yorky   
  • 1 tblsp Lemon juice
  • 1 Small onion, coarsely chopped
  • 3 Garlic cloves, coarsely chopped
  • 25 mm cube Ginger, coarsely chopped
  • 2 Fresh green chilies, coarsely chopped
  • 3 tblsp Coriander leaf, chopped
  • 1 tsp Salt
  • 450 gm Fillet of any white fish
  • 90 ml Vegetable oil
  • 3 tblsp Plain flour
  • 1 Egg, beaten
  • 1/4 tsp Salt
  • 1/4 tsp Chili powder

Blend the lemon juice, onion, garlic, ginger, green chilies, coriander leaf and 1 tsp salt until smooth.

Wash and pat dry the fish. Cut the fish into 40 mm x 25 mm pieces. Put a light coating of the blended paste on all sides of each fish piece and place in a covered container. Leave in the refrigerator for 3 hours or longer to marinade.

Mix the flour together with the salt and chili powder. Dust each fish piece with the coating then dip into the beaten egg.

Heat the oil over a medium heat and shallow fry the fish until golden brown on all sides (2 - 3 minutes each side). Remove and drain.
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