Thursday, May 21, 2009

Bawal Hitam Goreng Berempah

3 medium size black pompret
2 tbsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp salt
2 big onions
2 garlics
1 inch ginger
1 big onion sliced thinly(me didn't realised until finished cooking!)
1 stem curry leaves(me put 3 stems)
(I added 5-6 birds eye chillies which are optional)
Clean the fishes and slice the body.
Pound all the spices till almost minced.(I used the powdered spices)
Add in onions, garlics and ginger and pounded till smooth.(I used all minced)
Marinate into fishes and fry till crispy making sure the oil really hot and deep fry.
Dish out fishes. Fry the onions , birds eyes chillies and curry leaves till crisp. When done sprinkle the garnishing onto fishes.
Sources:- From 'Rinnchan's fotopages'

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