1 large whole snapper
1 cup loosely packed curry leaves
1 tbsp coriander seeds
4-5 round dry red chilli (gundu milagu)
2 garlic cloves
Juice of half a lemon
3-4 tbsp mustard oil
1 tsp cumin seeds
Salt, to season
Lemon wedges, to garnish
Clean the snapper well, descale and remove the insides; wash well and dry. Score both sides of the fish and keep aside.
Grind the curry leaves with a little water and a pinch of salt to a coarse paste like consistency.
In a mortar and pestle (or grinder), add the curry leaf paste, garlic, dry red chillies, coriander seeds, lemon juice and a pinch of salt; grind to a coarse paste. If you prefer a smooth texture, then grind with a bit of water in a blender.
Season the fish with salt and apply the marinade well on both sides. Leave for at least 2-4 hours, longer if possible.
Heat mustard oil and add the cumin seeds. Once it begins to splutter, place the fish inside and pan fry on both sides till done.
Serve warm with lemon wedges
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