Indian Style Fried Fish : AFF Indian Subcontinent

Frying fish is not my forte. I still fear of the loud sizzling of the hot oil when the fish goes into the pan. And I get ready to run before the spluttering oil gets to me. Cabut......!!!

But last weekend I had the itchy fingers to cook fried fish Indian style. I always prefer my fish fried rather than steamed and better still if it is the spicy variety.

The spice paste is very aromatic and tasty.

I always love fried fish from the Indian restaurant and I was quite excited to try this recipe.  I scaled down the amount of spice paste as I was working with only two generous slices of fish. The recipe called for 1kg of fish slices and I would faint in a heap if I had to fry so much fish.

Making the spice paste was not difficult at all. Last weekend I had already prepared a bottle of ground chilli and putting it together with the other ingredients was a breeze. Although the recipe did not call for it, I fried some curry leaves to add on to the aroma of the fish and also as a garnish. I have a thing for fried curry leaves. Every time I buy food from the Indian restaurant, I will make it a point to pick up the fried curry leaves from whatever dishes that are served.

I love fried curry leaves!

I once caught the Indian server giving me the eye when he saw me fishing out the curry leaves. hee...hee...I also fish out chili padi from curries when I see them poking out of the gravy. I know. I am a naughty customer. I do the same at the chap fan stall - I fish out the spring onions that they scatter atop the fried taugeh (beansprouts). Same goes for the corriander leaves on top of any dish at the restaurant. Now you see it, now you don't. I am the garnish pincher :)

The fish slices are marinated with the spice paste for about half an hour or more before frying. It was fortunate that I had these two slices of fish in the freezer courtesy of my dad. Thanks, Pa! They flew back with me from Terengganu during the Chinese New Year. And my curry plant is doing very well, sprouting new shoots like nobody's business. So convenient!

The fish slices marinating.

It is actually quite fun frying curry leaves. You heat the oil and drop a small handful of leaves into the hot oil. It goes into a sizzling frenzy for a few seconds and then silence. That's when they are ready and you dish them out drain on paper towels.

I survived the frying ordeal and may have burnt the spices a little bit. But oh, I loved the fried fish! Great flavors from the garlic, ginger and spices. If you like the spicy fried fish that you usually eat at the Indian restaurant, do give this a try. It may not be exactly the same thing but you will give yourself a pat on the back for frying such a delicious and flavorful fish!

Restaurant Style Fried Fish

Recipe source : Banana Leaf Temptations (page 104)

(My notes and adaptations in red)

Ingredients :

- 1kg fish slices (I used 2 slices of fish)

- 8 cloves garlic (4 cloves)

- 2cm piece ginger (1cm)

- 3 tbsp ground chilli (1tbsp)

- 1 tsp ground turmeric (1/2 tsp)

- 2 tsp ground cumin (1 tsp)

- 2 tbsp lemon juice (1 tbsp)

- yellow coloring (I omitted)

- 2 tsp salt (1/2 tsp)

- 2 tsp freshly ground aniseed (1 tsp)

- oil for deep frying

Method :

1. Put all the ingredients except the fish and the oil into a mixing bowl.

2. Add enough water to make a paste (In my case, the lemon juice was enough to make a paste)

3. Smear paste on the fish slices and set aside for about 1/2 hour or more.

4. Heat oil for deep frying.

5. Fry the fish slices on both sides until brown.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier.

This post is also linked to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours.