FISH FRY

INGREDIENTS 

Boneless fish fillets 500 gms.
Red chili powder ½ tsp.
Ground cumin 1 tsp.
Ground coriander ½ tsp.
Garlic, crushed 3 nos.
Ground anise seeds (fennel) 1 tsp.
Lemon juice 1 tbsp.
Oil For deep-frying
Salt To taste


METHOD


1. Remove skin from fish, rinse and pat dry with
paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise,
chili powder, garlic, lemon juice and salt, blending
to a smooth paste.
3. Spread over fish, cover and refrigerate for an
hour.
4. Half fill a deep pan or Kadhai with oil and heat.
Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.