PARVEEN'S INTERCONTINENTAL AROMATIC CUISINES

INGREDIENTS

1 kg fish

cooking oil to shallow fry

1 tsp garlic paste

1 tsp ginger paste

6 green chilies

15 whole black peppers

1 small bunch of coriander leaves

Salt to taste

1 lemon

METHOD

Grind green chilies, coriander leaves and whole black peppers into a fine paste*.

Marinate the fish pieces with lemon juice and salt for 15 minutes.

Take out the fish pieces and apply the above ground paste*, ginger and garlic paste.  Keep it aside for 30 minutes.

Heat oil in a pan and add fish.  

Shallow fry the fish till it turns into golden color.

Serve with dal and chawal (rice).