Salmon Fish Fry ~ Indian Style !

      I hesitate to share any non-veg recipe since most of my blogger friends were pure veg :) That's y you don't see any non veg recipes now-a-days. And also i don't make them often and every time i use to try my bookmarked recipes from other blogs n sites. I learned and tried some recipes from my dear friend Malar's Kitchen Tantra. And also we do not eat any non-veg items except chicken, but my kids n Mr.V like this Fish fry. I make it monthly once or once in two months. This time i managed to take some pictures to share it in my blog. Couldn't present you well as kids were in hurry n hungry to taste this yummy fry :) Mr.V  buy only Salmon fillets, its easy to clean and it doesn't have any thorns...so easy to feed and my kids really love this Salmon Fillets Fry a lot. You can use this fish fry recipe to make any fish fry. Its very simple and quick except the marination time. I always prefer homemade masala i don't use store bought chilli fish fry.  I add some corn flour to the masala for extra crispy and tasty fry.   Now to the recipe...


Ingredients

1. Salmon Fillets    1 lb / 450 gms
2. Ginger Garlic Paste    2 tsp
3. Chilli Powder    1-2 tsp
4. Coriander Powder    1 and 1/2 tsp
5. Cumin Powder     1/2 tsp
6. Corn Flour    1-2 tsp
7. Thick Curd   1 tsp
8. Salt    to taste
9. Lemon juice    of  1/2 lemon
10. Oil    to shallow fry

Method

• Remove the scales n skin from Salmon fillets , cut in to small pieces and wash well and drain completely and keep aside.

• Take a small bowl, add all the ingredients from gg paste to lemon, mix well and make it to a thick paste. Do not add water , mositure from ginger-garlic paste,curd n lemon juice itself enough.

• Now take single piece dip in masala, apply all over , do repeat the same with all pieces one at a time .

• Then cover the marinated salmon fillets with cling wrap and leave it for 2-3 hours.

• After that, heat oil in a pan...when it gets really hot place 3-4 fillets at a time and fry in low medium heat until the bottom turns crisp n light brown.

• Now turn the other side and cook until it turns crisp and cooked well.
• Then remove from the pan, drain it in paper towel and serve Hot with lemon wedges and sliced onions.

Notes:
Instead of chilli and coriander powder you can also use kuzhambu milagai thool. That will also give fine taste n flavor.
Do not mix all pieces at a time, apply the masala to each piece separately so that it incorporates evenly and allow to marinate for at least 3 hours.