Masala Fried Fish, served with Dhall and Rice is a typical South Indian dish. Indian style comfort food!
1.5kg Reds or Silvers (or any firm white fish) cut into slices, sunflower oil, 2 tablespoons chilli powder, 1 teaspoon fenugreek seeds, 2 teaspoons cumin seeds, 2 teaspoons crushed garlic, 1 teaspoon salt, 1 cup flour.
Place the chilli powder in a bowl. Add the fenugreek and cumin seeds and the crushed garlic and salt. Add a little oil to the bowl to make a paste. (The paste should be slightly runny so that it is easier to spread on the fish). Rub the paste into the fish making sure to completely cover the fish with the spices. Leave the fish in the fridge to marinate for an hour. Place the flour on a flat plate and dip each piece of fish in the flour. Shake off any excess flour and fry the fish in oil on medium heat. Do not crowd the frying pan. The fish should take about five minutes on each side. The flour ensures the fish does not stick to the pan and break up, and also gives the fish a crispy finish. When the fish is brown and crispy on the outside, remove it from the oil and drain it on paper towels. Serve immediately with slices of lemon. Fried Fish served with Basmati Rice and Dhall makes a delicious meal.