Fried Fish In Spicy Paste
|Plaice fillet||1 1⁄2 Pound (750 Grams)|
|Corn oil||8 Tablespoon (For Shallow Frying)|
|Cornflour||8 Ounce (250 Grams)|
|Lime wedges||4 (For Garnish)|
|For spice mix|
|Coconut powder||2 Tablespoon|
|Ginger pulp||1 1⁄2 Teaspoon|
|Tomato puree||1 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Finely chopped coriander||2 Tablespoon|
|Onion||1 Small, finley diced|
|Lemon juice||1 Tablespoon|
1. Wash the plaice fillet and cut it into small pieces. Pat dry with kitchen paper and set aside.
2. Place the coconut powder, ginger, salt, tomato puree, ground cumin, chilli powder, fresh coriander, onion and lemon juice in a bowl and blend together with a fork. Add the plaice and coat well with the spice mixture.
3. Heat the oil in a frying pan. While it is heating, dip the fish pieces into the cornflour then fry them, two or three at a time, turning them at least twice.
4. Remove the fish pieces and arrange on a serving dish. Serve garnished with lime wedges.