Bazelli Masli ~ Fried Fish (Basic Marination)
Prep time: 5 mins (does not take time taken to clean the fish) | Marination time: 15-20 mins or more | Frying time: 10-12min
- 5 medium sized (approx palm sized) pomfrets
For the marination:
- 1 heaped tablespoon bafat powder * see notes for substitute
- 1 teaspoon thick tamarind paste or thick extract of 1 marble sized ball of tamarind
- lime and coriander leaves for garnishing
- salt to taste
- oil for shallow frying
1. Descale and clean the fish thoroughly. Score the fish (make shallow cuts on the surface of the fish). Soak it for 5 mins in salted water to which turmeric has been added (optional step – helps remove the fishy smell especially from pomfrets). Refresh twice with fresh changes of water and place the fish on a colander to drain off excess water.
2. In a shallow bowl mix the bafat powder, tamarind juice and salt – add a few drops of water to form a very thick paste. Don’t add too much water as it will dilute the marination.
3. Marinate the fish well and keep aside for at least 20 minutes.
4. Heat oil in a frying pan and fry the fish on a medium low heat until both the sides are cooked. Once done, tilt the frying pan until the excess oil drains off. Transfer the fish carefully onto a serving plate lined with an absorbent kitchen tissue.
5. Garnish with chopped coriander and sprinkle with lime juice. Serve hot with rice and curry.
1. To make your own small batch of bafat powder mix together 1 teaspoon of red chilli powder + 3/4th teaspoon of coriander powder + 2 pinches of cumin powder + 2 pinches of pepper powder + 2 pinches of turmeric powder – this is just an approximation. This makes about 2 teaspoons of bafat powder. Please adjust accordingly for this recipe (depending on how many pieces of fish you have and how thick a layer you intend to marinating them with)
2. If desired you can toss a few curry leaves or coriander leaves while the fish is frying. It adds a great flavour to the fish