Fish Finger - 2
Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 6 servings
- 1/2 kg Boneless fish
- Ginger garlic paste - 2 tsp
- Salt, to taste
- 1 tsp Pepper powder
- 2 nos Green chillies — chopped
- 2 nos Egg
- 1/2 cup Bread crumbs
- Oil
Preparation
Step 1
Cook fish by adding salt and little pepper powder.
Step 2
Mash it by adding ginger-garlic paste, pepper powder and chopped green chillies.
Step 3
Stir everything together thoroughly to make a nice dough.
Step 4
Make small lemon sized ball from the dough and give a finger shape to each one of them.
Step 5
Roll them in beaten egg and bread crumbs and fry in hot oil in oil.
Step 6
Serve while still hot with ketchup.
Tip
Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.
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