A popular South Indian dish, Murrel or Veeral Fish fry is also known as the king of fried fish recipes. A perfect starter, it is easy to prepare and does not require an extensive cooking process. Murrel is a fresh water fish and an excellent source of Omega-3 fatty acid. Meaning, it is not only delicious to taste but also a healthy one that you can snack upon any time of the day.
Preparation Time:
Cooking Time:
Serves: 4 people
Ingredients:
For Fish Marination:
- 1 kg Murrel fish (diced into 10 pieces)
- 4 tbsp red chili paste
- 1 tbsp Dabur Hommade Ginger Paste
- 1 tbsp Dabur Hommade Garlic Paste
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp curd
- 1 tsp Dabur Lemoneez
- Salt to taste
For Frying:
For Garnish:
- Finely chopped fresh coriander leaves
- 1 lemon wedge
- Green chutney
Fish Marination:
- Take the fish pieces and wash them clean
- Wipe off any excess water with the help of kitchen towel
- Now in a separate plate, mix all the spices and Dabur Lemoneez together and make a paste
- If the consistency of the paste seems too thick, you can add few drops of water
- Take the fish pieces and start coating them with paste
- Make sure the paste has been applied on all the pieces and on both the sides
- Keep the marinaded pieces aside for 1-2 hours to allow the spice mix seep properly into the fish
Frying the Fish:
- Once the fish has been marinaded for 1-2 hours, in a frying pan heat oil
- Start adding the marinaded fish pieces to the pan one-by-one
- Make sure the pan is not over-crowded else the fish will not fry properly and there are chances it might be left raw or under cooked
- Fry the fish on low flame and after 3 minutes flip the pieces to let them cook on the other side as well
- Once the fish has turned golden brown, take the pan off the heat and transfer the fish pieces to a plate covered with tissue paper
- Once the excess oil has been soaked by the tissue paper, transfer the fish pieces to a serving plate
- Garnish with freshly chopped coriander leaves, lemon wedge
- Serve hot with green chutney as an accompaniment
