You can check the health benefits of Bird’s Eye Chilli here
Ginger: 1 small piece
Garlic Cloves: 5
Birds Eye Chilli/Kanthaari Mulak: 15-20 (as per your tolerance)
Curry leaves: 3 strings
Coconut Oil: 5-6tbsp
Method Of Preparation
Clean, Wash and make slits on fish and keep aside.
In a blender add shallots, ginger, garlic, curry leaves, Birds Eye Chilli and salt. Blend to a smooth paste.
In a bowl take the shallot paste, add 1tbsp coconut oil to it and add fish to it and mix well with hand.
Marinate to about 1 hour.
Heat a wide non-stick pan and add coconut oil and shallow fry the fish in low flame till both sides get cooked.
Serve hot with rice.