Ingredients
Equipment
Method
Air Fry
- In a blender grind the ginger garlic paste, cilantro, tamarind concentrate, red chili powder, ground turmeric and salt. Process until completely smooth.
- Rinse the fish fillet under cold, running water. Pat the fillets dry with paper towels and arrange them on a cutting board. Make a few slits and chop them to 4-to-5-inch pieces. Rub the marinade on the fish really well and let it sit for 30 minutes to overnight in a refrigerator covered. I normally keep the marinade on for 30 minutes.
- Mix the rava and suji in a mixing bowl. Coat the fish well with the mix on both sides when ready to air fryer.
- I line my Air fryer basket with aluminum foil. Poke holes in the aluminum foil, so the air circulates easily. Further, when you are ready to cook, grease the aluminum foil in the air fryer basket with oil or cooking spray. Make sure to grease well or else the fish will get stuck and break. I used fish with skin so that worked great.
- Air Fry at 400 Fahrenheit or 200 Celsius for 15-18 minutes, flip them over at 10-minute mark. Don't overcoat the basket. Furthermore, every air fryer is different so check after the 15-minute mark. You can increase or decrease the time as per your liking. (I used cooking spray, so the fish came out slightly dry but crispy versus the stove top oil version, but the taste was amazing)
Stove top
- For the stove top version follow the same steps and heat 3 tbsp oil in a pan and shallow fry the fish for eight to ten minutes on both sides.