- 2 onions
- 500 g (1 lb) fish slices
- 4 cloves garlic, pounded
- 1 sprig curry leaves, finely shredded
- 1 teaspoon fennel, coarsely pounded
- 1 tablespoon semolina
- 1½ tablespoons chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel powder
- 1 teaspoons salt
- 2 tablespoons tamarind juice or lime juice
- 3 tablespoons water
- Oil for frying
1 Blend the onions in a food processor until fine. Place the onion together with the fish and all the other ingredients, except the oil, in a bowl and mix Well. Set aside for 30 minutes to marinate.
2 Cover the base of a skillet or wok with oil, transfer the fish slices to the pan and shallow fry over medium heal on both sides until the fish is cooked and crisp on the outside, about 8 to 10 minutes,
3 Drain on absorbent paper and serve.
Serves 5
Preparation time: 40 mins
Cooking time: 13 mins
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