Fried basa

Basa fish is a type of catfish which has white flesh and does not have a strong fishy odour. It has lots of protein and omega-3 fatty acids.

That's a sandalwood painting that was gifted to us on our wedding by dad's colleagues in Bangalore. Most of the sandalwood in India is produced from the southern states of Karnataka, Kerala and Tamil Nadu.

 

For marination you need,

Basa fish fillet, frozen - 250 g

Garlic - 6 cloves, peeled

Ginger - 2", peeled

Green chili - 1

Salt - 1/2 tsp

Turmeric powder - a pinch

Red chili flakes - 1/2 tsp

Olive oil - 1 Tbsp

Thaw basa fish, clean and cut into 2" length pieces.

Mince garlic and chili. Slice ginger into small pieces. Grind garlic, ginger, chili, salt, turmeric powder and red chili flakes into a paste.

Marinate the fish with the ground masala for an hour.

Heat a flat saucepan and add oil. When oil becomes hot, gently place the fish on the saucepan. After about 15 minutes, gently flip the fish pieces. Cook for another 15 minutes when both sides are slightly browned.

Serve warm with rice.