Ingredients
4 medium to large sized pieces of any fish, preferably Pomfrets/ seer (surmai)/ Mackarel
(If using Sardines, use 6-8 pieces of the whole fish for the below list of ingredients)
2 and a half tbsps Chili Powder
1 to 2 Tsps Kachampuli or 1-11/2 tbsps Tamarind Paste
2-3 tsps Salt
1 tbsp Minced Garlic
1 tbsp freshly ground or minced ginger
1.5 Tsps Turmeric Powder
Few Curry Leaves (optional)
4 Tbsps Oil/ Pork lard
Rice flour or Semolina for coating (optional)
Method
In a flat dish, add all ingredients except for the fish and oil and mix the rest very well together. Add 2 to 3 teaspoons of water to keep the consistency like a paste yet not very diluted. Taste the mixture to check for spice and salt. Add more Kachampuli by the teaspoon if sourness is required.
Remember, if it's a tad bit more sour, the extra sourness will be absorbed by the fish beautifully, resulting in a better taste, so ensure that the paste is slightly extra in each taste aspect (salt, spice, sourness). Having said that, I usually, do a trial of one small fish piece and if needed i add an extra marinade layer of whatever is lacking.
Now add the fish one at a time and bathe it very well with the mixture. Keep marinated fish in a air tight container or seal, pour the remaining marinade over it to marinate overnight. This is essential or at least for a few hours.
2 hours before serving, remove fish from the freezer and allow to thaw to room temp.
40 mins before serving, in a large skillet pan (flat), add the oil, keep on medium-low flame. Powder each fish on both sides with rice flour semolina before frying. This is optional.
Now gently place each piece of fish in the skillet and keep them on a low flame, turn every 7 mins, not sooner. Each side should get 14 mins in total.
If you are using fish with skin then the skin will blacken because of the tamarind or kachampuli used, however, you must still wait for it be cooked well, the skin will taste better and be crispier.
Best when eaten with steamed rice topped with ghee (or clarified butter) with a side of tharkari or kuru curry (traditional south Indian veggies) or even rasam.
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