Prawns Coated Fish Fry (Special Fish Fry)
- 300 grams Fish (Fillet Pieces)
- 1/2 teaspoons (Salt)
- 1 1/2 teaspoons Chilli powder
- 1/2 teaspoons Kashmiri chilli powder
- 1/2 teaspoons Turmeric powder
- 1 tablespoon Lime juice
- 250 grams Prawns (cut into small pieces)
- 150 grams Onions (chopped fine)
- 1 tablespoon Ginger (chopped fine)
- 2 teaspoons Green chillies (chopped fine)
- 3/4 teaspoons Salt
- 1/4 teaspoons Turmeric powder
- 3/4 teaspoons Chilli powder
- 1/2 teaspoons Kashmiri chilli powder
- 10 Curry leaves (sliced)
- 2 tablespoons Coconut oil
- 1/2 cups Fine roasted rice flour
- 1 Egg (approx 50gms)
- 1 Red Onion (sliced thin)
- 1/2 Green chilli (split)
- 3 Curry leaves (sliced)
- 1/4 teaspoons Salt
- 2 teaspoons Lime juice
- 1/2 cups Coconut oil
Wash and pat dry fish pieces
Mix the ingredients for marinade. Add little water to make into a smooth thick paste. Rub the marinade on both sides of the fish and let it rest for 30 min.
Heat a heavy bottom skillet or kadai, add 2 tablespoons of coconut oil. Add chopped onions and saute for 2 mins. Now add chopped ginger, chillies and curry leaves. Saute for 2 min. Add chopped prawns and cook for 5 mins. Now add salt, turmeric, chilli powder and continue to cook on high flame, stirring continuously until water evaporates and prawns are cooked.
Take off the flame. Cool slightly and pulse or grind coarsely.
Add one egg to the coarsely ground prawns. Mix and combine well.
Now apply a thin layer of prawns masala on both sides of the fish. Cover the fish entirely with the prawns mix.
Take rice flour in a plate. Coat fish pieces in rice flour. Keep aside.
Heat a cast iron skillet / heavy bottom skillet. Pour coconut oil. Once the oil is hot, place the fish pieces. Fry on high flame for 4 min. Now fry on medium flame for 6 to 7 min. Once the bottom side is golden brown, turn over and fry similarly. Once both sides are fried, turn on the flame to high and fry for 1 min. Take the fried pieces and drain on a kitchen towel.
Slice on onion thin, add 1/4 tsp salt, 3 slices curry leaves, 1/2 split green chilli and 2 tsp lime juice. Rub and serve alongside fried fish.
Fish - Boneless, skinless, pieces of fish works best for this recipe. One can use king fish or modha fish. Make sure fish is fresh and skin and bones are removed. Flip the fish gently. While frying, care should be taken not to break the fish.
Fish fingers - To make fish fingers, slice fish into strips. Coat them with prawns masala and deep fry. Serve alongside ketchup or sauce of your choice.
Rice flour - Fine roasted rice flour is used for coating the fish.
Pan for frying - Use heavy bottomed pan with sides that go up to at least two inches for frying. Use cast iron or stainless steel skillet for frying.