Small Fish fry ( South Indian Recipe )

Ingredients

Any small fish variety : 8-10 nos

Turmeric : 1/2 tsp

Red Chili : 2 tsp

Corriander : 4 tsp

Ginger garlic paste : 2 tsp

Jeera powder : 1 tsp

Salt: to taste

Oil : to pan fry

Method:

Clean the fishes with cold water along with lime and salt, pat dry and place on a plate.

Take all the spice powders along with salt and add the ginger garlic paste and form a thick paste, if required you can add few drops of lime juice. 

Apply on the fish and leave it in refrigerator overnight for spices to blend. 

The next day take the fish out and bring it to room temperature (30-40 mins) and then heat pan with oil and place the fish and let it cook on each side for 5 minutes such that the fish is fully cooked. 

Do not disturb or keep flipping sides.

Serve hot with rice and curry.

Note:

- Patting dry the fish is very important if it is soggy the spices will not sit on the fish. 

- Make sure you don't add water to form the spice paste, if required use few drops of lime/lemon juice

- Once you decide to fry fish make sure you bring it to room temperature before frying it, else the fish will remain raw and undercooked.

- Do not keep flipping sides of the fish while its cooking, this will only result in under cooked fish and also tend to break. The heat should be in medium-low and not high else the fish will get burnt quickly.

- Marinating the fish overnight is very important for ultimate taste