Deep Fried Fish

Ingredients :
8 fillets Pomfret/Ghole,
30g Red chilli paste,
60 ml Coconut Cream,
15 g Fish Sauce,
10g Granulated Sugar,
10ml Light Soya sauce,
Flour to dust,
cooking oil to deep fry,
15g Tulsi/Sweet Basil,
4 Red Chillies The Chilli Sauce
75g Red Chillies,
50g Green Chillies,
75g Garlic (peel),
50g Tazza Dhania,
300ml Lemon Juice,
600ml Light Soya Sauce,
100g Granulated Sugar

Method :
The Marination
Put chilli paste, cocount cream, fish sauce, soya sauce and sugar in a bowl, whisk to mix well. Reserve fishin this marinade for 15 minutes. The dust the fish with flour.

The Basil
Heat oil in a work/Kadhai, add basil and deep fry over high heat until crisp. Remove to absorbent paper to drain excess fat.

The Chilli sauce
Put all the ingredients in a blender and pulse to make a paste. remove, adjust the seasoning.

To Serve
Make a bed of fried basil leaves, arrange the fish on top, garnish with red chilli slices and serve with steamed rice, chilli sauce and raw vegetable salad.