Masala Fish Fry

Quote of the day: It means, people who are in high and responsible positions, if they go against righteousness, righteousness itself will get transformed into a destroyer. 
Abdul Kalam.
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I have never been fascinated about store bought masala powders and I rarely use them. I have read many articles that say the readymade powders have adulteration like food color, Rice husk, Starch Powder or the dye that are used. In another article a study published in the journal Pediatrics said young children who regularly ingest some imported Indian spices may be exposed to lead -- a dangerous neurotoxin.
I agree that it is difficult to avoid them and I recommend using a reputed brand. Some of the powders that I use are Channa Masala, Pav Bhaji Masala and Garam masala from MTR and the Ameer fish masala that my sister sent from Singapore. I liked the fish masala a lot and my family did too. I tried to recreate the masala powder myself for two reasons, one it was not available at Mustafa anymore and second I wanted to avoid the readymade powder. I was successful to get close to the same taste that we all enjoyed.


Ingredients:

1. 8 pieces fish 
2. 2½ teaspoon chilli powder
3. ½ teaspoon turmeric powder
4. 1 teaspoon salt 

To Grind:

1. 1tablespoon coriander 
2. 1teaspoon whole pepper 
3. 1teaspoon cumin 
4. 1teaspoon fennel 
5. 1 small piece cinnamon 
6. 1 clove 
7. 1 piece of star anise (just a petal and not the whole anise)
8. 1 very small cardamom

Procedure:

1. In a mixer dry grind all the ingredients listed to a fine powder. 
2. Wash the fish well and marinate with the ground masala, chilli powder, turmeric and salt with very little water.
3. Heat two tablespoon of oil in a shallow pan and fry the fish on both sides.
4. Serve with finely sliced onions and lime. 

TIPS: I have used trout in this recipe, any fish variety can be used. Adjust chilli powder according to your taste.