Amritsari Fish Fry

Ingredients

• 6 pcs Frozen or Fresh Tilapia Fillets or Red Snapper, Sea Bass, halibut, etc. (washed and dried)
• 1/2 teaspoon salt
• 1 Tablespoon of minced garlic 1Tablespoon of minced ginger
• 2 tablespoons finely minced cilantro
• 2 tablespoons of Deanz Indian Fish Masala
• 4 lemons
• Zest of 2 lemons
• ½ cup plain yogurt
• 6 tablespoons of good quality neutral oil
• 1 large daikon grated, and water squeezed out
• ¼ teaspoon of Ajwain (Carom Seeds)
• ¼ to ½ teaspoon Deanz Plain Sea Salt

Directions

• In a small bowl mix the daikon, salt, ajwain, and lemon juice and a little bit of cilantro and let it sit for 5-10 minutes before serving.
• Heat a large pan or wok on high heat; add oil to the wok once heated.
• In a large bowl mix the minced garlic, ginger, Deanz Indian Fish Masala, and yogurt. Thin it out with a little water to make a nice paste.
• Dip fish in the paste and baste it all over and add it to pan placing it away from you. Sauté the fish for three minutes on one side then flip and leave it again for another three minutes
• Lower the heat and cook the fish on low heat for another five minutes, flipping every couple of minutes. The fish is cooked when it starts to flake (about 7-8 minutes) depending on the thickness.
• Take the fish and put it on a platter, squeeze lemon juice and cilantro and check for salt
• Let it rest for 3-5 minutes and serve with grated daikon mixture or sliced onion or cucumbers.