Marinating fish in lemon juice and spices makes Masala machchi or spicy fish. The lemon juice gives the fish a rather smooth and velvety texture.
Juice of half a lemon
1 small onion, peeled and coarsely chopped
2-3 cloves garlic, peeled and coarsely chopped
1-inch cube of root ginger, peeled and coarsely chopped
1-2 fresh green chillies, chopped seed the chillies if you like a milder flavour
3 tbsps chopped coriander leaves
1 tsp salt or to taste
450g/1lb fillet of any white fish
To coat the fish
3 tbsps plain flour
1 egg beaten
1/4 tsp salt
1/4 tsp chilli powder
90 ml oil for shallow frying
Marinate the fish all the ingredients mentioned above.
Let it marinate for an hour. Then take out the fish and coat it with beaten egg and lightly toss it in the four to which salt and chilli powder has been added.
Remove any excess flour and then place the fish on a hot griddle and gentle add a little oil and fry until fish pieces are golden brown.
Remove from the griddle and serve in a plate garden with sliced onion rings and wedges of tomato.