Ingredients
fish pieces 7-8 or 250 gms
bird's eye chilly (kanthari) 7-10
ginger 1' piece
garlic cloves 5-6
coriander leaves 1/4 cup
shallots 5-6
turmeric powder 1/2 tsp
pepper powder 1/4 tsp
salt to taste
lemon juice 1 tbsp
coconut milk (thick) 1/4 cup
oil to fry 2 tsp
Method
Wash and clean the fish pieces, keep aside.
In a blender jar, add the bird's eye chilly. Add the ginger, garlic, shallots, coriander leaves, lemon juice, turmeric powder, pepper powder and salt. Make a smooth paste.
Add the paste to the fish pieces and marinate the fish pieces for half an hour.
Heat a pan and add the oil (2tsp). Slide in the fish pieces. Cook on medium flame, the fish leaves out water. Flip and cook both sides. Add the remaining marinade and cook till crisp.
Pour the thick coconut milk half way and flip to cook both sides evenly till lightly browned.
Serve warm for lunch with a salad, enjoy.
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