These fleshy fish fillets, with its crispy outer layer is a very flavourful dish, which could be served as a main meal with a lots of vegetables or grilled tomatoes on side. A very healthy , satisfying meal for everyone, especially at dinner time!!
Frozen or fresh Thilapia fillets has the flavour just right for this dish. However, you can use Basa fillets in place of Thilapia which gives a more or less similar taste.
By using Kashmiri chili in this recipe will give the fish a lot of flavour and colour but not burn your tongue like other chili varieties. However, if you are serving this dish for kids, add a little less chilies so that they can enjoy the flavours and the crispy outer layer with joy!!
What you need:
|Fish fillets (Thilapia / Basa)||4|
|Onion||1 chopped finely|
|Whole coriander seeds||2 tbsp|
|Whole cumin seeds||1 tbsp|
|Whole Kashmiri chilies||3-4 deseeded|
|Tamarind pulp||1 tbsp|
|Lemon||Juice of 1/2 lemon|
|Salt||a few pinches|
Let’s make :
- Wash, pat dry the fish fillets and sprinkle a little salt on top.
- Grind chopped onion, deseeded Kashmiri chili, salt, turmeric, garlic cloves, cumin seeds and coriander seeds to a paste, using a wet grinder or the hand blender.
- Add tamarind pulp and lemon. Lightly grind until all come together.
- Take the paste out, pat on one side of the fish fillets.
- Place semolina on a plate and wrap both sides. Shake off the excess.
- Heat up 2-3 tbsp of olive oil in a wide pan and place fish fillets side by side.
- Pan fry under low flame.
- When one side is fried enough, slowly turn to the other side. Fry both sides.
- If the oil runs out, sprinkle a bit more on top of the fillets.
- Serve hot. Delicious with grilled tomatoes on side.