Superbowl party recipes 4, Masala Salmon Fish fry

Superbowl party recipes 4, Masala Salmon Fish fry

Well, this exactly is not a superbowl party recipe. This is the regular fish fry we make at home.
My husband wanted a finger food item with fish and nothing more easier and faster to do than this, so we opted to make this item.
This like many others recipes which I blog are variations of my Mom's recipes which I am transformed to make them easier for me to make.
In India you would get nice fleshy fishes which taste good with this recipe, but here all the skinless and boneless, have to settle with that.
Anyways, I have made fish fry using same masala on almost all kind of fishes we get here like tilapia, catfish, cod etc.,. For now I made it using salmon. When choosing the fish, choose the pieces which are thicker for the fry.

Ingredients:

2 lb thick cut pieces of  Salmon fish

Masala:

2 tbsp coriander seeds
1 tbsp cuscus (poppy seeds)
2 tbsp dry coconut power
4-5 cloves
2, 1 inch pieces cinamon sticks
3-4 green cardamoms
1-2 petals of anise star
1 lemon sized ball of tamarind (can be substituted with amchur powder)
salt to taste
1 small onion chopped
3 green chillies
1 tsp turmeric powder
1tsp chilli powder

Oil for shallow frying

For Garnish:

1 small onion juliened
1 tbsp chopped coriander leaves

Method:

Wash the fish pieces and keep aside.
Put all the ingredients in a grinder and make paste using little water (even the onion and green chillies).
Taste to see if you added enough salt to the masala before adding it to the fish. Make sure the fish pieces are properly covered with the masala and leave covered in the refrigerater for 1 hour atleast (you can take it out sooner, but if left little longer, the fish get marinated well). Fry them in a shallow pan with just enough oil to brown them. Garnish with onion and chopped coriander leaves. Serve with plain rice or biryani or chappathi or roti.:) Enjoy!!!

Tip: You can prepare the masala way ahead of time and save it in th fridge. You can also marinate the fish way ahead and fry them later. Only thing is, if the fish is left in the masala for very long time the fish gets tough or rubbery like. So maximum not more than 2-3 hours.