Main Description.
This Original Recipe was first made in Chicken, the great Chicken 65 dish is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai India, as an entrée, or quick snack.
I tried replicating the same dish in fish as boneless Bhasa fishes are tender and if cooked in nice spicy batter would be worth a try.
PinIngredients
Marination
250 GMs Boneless Fish (bite sizes)
Add First salt to taste.... Always
1 Teaspoon Kashmiri chili powder. (Depending on your spice intake)
1 Teaspoon Coriander powder
½ Teaspoon Garam masala
2 Teaspoon Ginger/ Garlic paste
1/2 Lime Juice
1 whole egg
Marinate with the above ingredients for 15 mins
Batter Ingredients
4 Tablespoons All purpose Flour
2 Tablespoons Rice Flour
1 Tablespoon Oil
1/2 Teaspoon Cumin Seeds
1Tablespoon Chopped Garlic
2 Slit Green Chilies
5 Curry Leaves
1 Tablespoon Red Chili Paste
4 Tablespoons water
Salt to taste
In a medium Bowl take all purposeflour, rice flour, salt to taste, mix well.
Place and Cover the marinated fish and cover the fish with the required flour coating and Shake off the excess flour dust.
Print RecipeInstructions
- 01
Make sure the oil is on high heat for at least five mins then start dipping the fish and do not move the fish for two mins or else the masala’s will be separated or released, fry for another three to five mins as you do not want the fish to be over cooked.
- 02
Remove the deep fried fish and keep aside, soak it in a paper towel if required.
- 03
In a Frying vessel add oil, add Cumin seeds, as soon as it sputters add chopped garlic, green chilies, curry leaves and fry for 30 seconds, add Red chili paste fry for one min and add little water, bring it to a boil and add the fish mix well and ready to serve.
Notes
If you are a chicken
eatarian Same recipe can be used as well !!!