INGREDIENTS 1kg fish fillet juice of 3-4 medium sized lemons, green chilli paste (1tbsp) 1 cup chopped cilantro (coriander leaves) 1 cup mint leaves 2 eggs 1tbsp ginger paste 1tbsp garlic paste 1/2 cup grated onions/shallots 500g breadcrumbs salt according to taste cooking oil for deep frying METHOD OF PREPARATION 1. Prepare a spicy marinade for the fish fillet by combining the ginger-garlic paste, lemon juice, grated onions and green chilli paste. Put the cilantro and mint leaves in a blender to obtain a smooth paste. Add the herb mixture to the marinade along with both the eggs. Combine the ingredients well before soaking in the fish. Place the fish fillet gingerly in the marinade. Marinate for approximately two hours. Place the bread crumbs in a wide dish and roll the fillets to get an even coating all over. Heat oil in a deep skillet and fry the fillets. Place the fried fish on kitchen towels in order shake off the excess oil. 2. Serve hot with mint-cilantro-green chilli-lime juice chutney. Prepare the chutney by placing equal quantitites of mint-cilantro along with a dash of lime juice and a wee bit of green chilli paste. DIPA'S TIPS - The same recipe can be used for preparing prawns. In order to enhance the flavour of the fried fish, add coarsely chopped parsley leaves to the breadcrumbs before coating the fillets. - The fried fish can be made irresistibly crunchy by coating the pieces in a mixture of equal parts of plain corn flakes (powdered) and breadcrumbs.
