Fish Fry

 

Ingredients:
Fish - 4 big pieces
Garlic paste - 2 tsp.
Ginger paste - 1 tsp.
Kashmiri red chilli powder - 2 tbsp.
Roasted and powdered cumin - 1 tsp.
Pepper powder - 1/2 tsp.
Chinese 5 spice powder - 1/2 tsp.
Lime juice - 1 tsp.
Salt (as per taste)
Oil (to shallow fry)

Method:
Make a thick paste with all the ingredients (except the fish and oil).
Make 2 to 3 slashes with a knife on both sides of the fish. (I have used karimeen/pearl spot fish without the outer skin).
Apply the paste on both sides. Marinate for half an hour. If marinated more than half an hour, refrigerate them.
Take a tawa and pour a little oil. When the oil is hot enough, place the fish pieces and fry (cook) on both sides.
Enjoy as a side dish or as the only dinner.

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Fish Fry/மீன் வறுவல்

During the old days in Mumbai, we used to visit my hubby's good ol' friend (who is a busy bee) on Sundays (not every Sunday). He used to treat us with this juicy, relishing and lip-smacking fish fry which we would guzzle on very quickly without leaving a single crumb no matter how hard we try to eat them very slowly. Then he taught me this recipe one day. He instructed me to marinate the fish pieces with red chilli powder, salt and lemon juice for a few minutes and then roll them in rava/sooji (semolina) before dumping them in the hot oil for deep-frying. This type of fish fry is common in the Mangalore and the Goan region. Fishes like the Pomfret, King fish and Rawas (Indian Salmon) are used in the making of this snack.

I added ginger-garlic paste suitable to the palettes of my family. This is how I prepared the fry. This time I didn't include the measurements of the ingredients I added and the number of fish fillets.

Marinate the fish fillets with red chilli powder, ginger-garlic paste, salt and lemon juice. Cover and keep aside for half an hour. In a plate, keep the rava/sooji ready for the fish pieces to roll on before deep-frying. After half an hour, roll the fish pieces in rava/sooji and deep fry in hot oil. Do try to be careful while frying. The semolina may burst out of the oil and land on you.

Enjoy the fry as a side dish for rice or a snack.
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இந்த சமையல் குறிப்பு என் கணவரின் நண்பர் கூறினார். மீனை, மிளகாய் பொடி, உப்பு, எலுமிச்சை சாறு இவற்றோடு கலந்து சில நிமிடங்கள் ஊற விடவும். மீனை வறுப்பதற்கு முன்பு ரவையில் பிரட்டி பொரித்து எடுக்கவும். மேலும் இந்த வறுவல் மங்களூர், கோவா பகுதிகளில் செய்யும் முறை என்று கூறினார். வௌவால் மீன், வஞ்சிரம் மற்றும் ரவாஸ் (இந்தியன் சல்மன்) இவற்றில் சமைத்தால் மிகவும் சுவையாக இருக்கும் என்று கூறினார்.

என் குடும்பத்தின் ருசிக்கேற்ப மீனுடன் இஞ்சி, பூண்டு விழுதினை கலந்து சமைத்துள்ளேன். இந்த முறை நான் தேவையான பொருட்களின் அளவையும், மீன் துண்டுகளின் எண்ணிக்கையும் குறிப்பிடவில்லை. மீன் வறுவலை பின்வருமாறு சமைத்தேன்.

மீன் துண்டுகளை சுத்தப்படுத்தி மிளகாய் பொடி, இஞ்சி-பூண்டு விழுது, உப்பு, எலுமிச்ச சாறு சேர்த்து பிரட்டி அரைமணி நேரம் ஊறவிடவும். ஊற வைத்த மீன் துண்டுகளை ரவையில் பிரட்டி எண்ணையில் பொரித்து எடுக்கவும். பொரிக்கும் பொழுது கவனமாக இருக்கவும். ரவை மேலே தெறித்தாலும் தெறிக்கும். சாதத்துடன் தொட்டு கொள்ள சுவையாக இருக்கும்.

Sent off to Akila's "Dish Name Starts With F" event.

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Fish Kurma

Ingredients:
Fish pieces (of any choice) - 5
Onions - 2 (chopped)
Ginger - 1/2 inch
Garlic - 6 pods
Ripe Roma tomato - 1 (chopped)
Green chillies - 2 (slit)
Cumin seeds - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Cloves - 4
Fennel seeds - 1 tsp.
Cinnamon - 1/2 inch
Poppy seeds - 2 tsp.
Grated coconut - 1/2 cup
Curry leaves - few
Coriander leaves - few
Salt (to taste)
Oil

Method:
Grind fennel seeds, cinnamon, cloves, garlic, ginger  and keep aside (masala paste).
Dry roast the poppy seeds till they turn golden color. Cool. Grind with coconut and little water.
Heat oil and add the cumin seeds. When cumin seeds crackle, add chopped onions and sauté till golden color.
Add the masala paste and sauté till the raw smell fades. Add green chillies and sauté for a few seconds.
Add tomato pieces and salt. Sauté till the tomatoes become mushy. Reduce the heat and add red chillies, coriander and turmeric powder. Stir well.
Now add the coconut and poppy seeds paste. Sauté for a few seconds.
Pour required water and bring it boil. Let it cook for 5 minutes.
Now add the fish pieces and cover cook for 10 minutes or until fish is cooked.
Again simmer for 5 minutes. Sprinkle with coriander leaves.
Perfect side dish for dosai and next for rice.

Note:
This kurma will be enjoyed by those who like to eat fish in any form.

Sent off to "CWS-Poppy" hosted by Cook Like A Bong and started by Priya.

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Chepala Pulusu (Fish in Tomato & Tamarind Gravy)

Ingredients:
Rohu fish - 5 pieces
Shallots (chopped) - 1 ½ cup
Tomatoes (big) - 2 (chopped)
Garlic - 4 big cloves (crushed)
Green chilies - 2 (slit)
Red chili powder - 1 ½ tsp.
Turmeric powder - ½ tsp.
Tamarind - (American)`lemon size
Salt (to taste)
Coriander leaves - 2 tbsp.
Oil

(A)For marinating fish:
Ginger-garlic paste - 2 tsp.
Chili powder - ½ tsp.
Salt
Lime juice - 1 tsp.

(B)To dry roast and powder:
Coriander seeds - 1 tbsp.
Mustard seeds - ½ tsp.
Methi seeds - ¼ tsp.
Cumin seeds - ½ tsp.

For tempering:
Mustard seeds - ¼ tsp.
Curry leaves - 2 sprigs
Cumin seeds - ½ tsp.

Method:
Soak tamarind in 1 cup of water.
Dry roast the ingredients from the given list( B) and ground them.
Wash the fish with little salt and turmeric powder. Marinate them for 1 hour with the given list (A).
Heat oil and add the mustard seeds and cumin seeds. When mustard seeds crackle, add the onions, curry leaves and sauté till they become soft.
Add the green chilies and crushed garlic. Sauté for 2 minutes.
Add the chopped tomatoes, salt and sauté till they become mushy.
Add the chili powder and fry.
Squeeze out the pulp and add the tamarind extract and add 2 cups of water.
Bring it to a boil and let it boil for 5 minutes.
Meanwhile start to shallow fry fish pieces separately in another burner.
Add the dry ground mixture to the gravy and mix well. Let it boil in medium flame for about 5-7 minutes.
Now add the fried fish pieces and stir gently without breaking the fish.
Bring it to a boil. Remove from heat.
Sprinkle the coriander leaves and have it with white rice.
We had it with rice and king fish fry.

Note: Ground coconut can also be added which I will post later on.
Check for salt as the salt is added for fish marinating also.

Sent off to Shama's "Family Favorite Food Event" & "CWS-Coriander Seeds" hosted by RV (started by Priya).

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Meen Kuzhambu (Version-3.0) - Fish in Tamarind Sauce

(Brinjals got submerged in kuzhambu so they're not visible in the picture)

Ingredients:
Fish pieces - ½ kg
Shallots - 1 cup (chopped)
Ginger-garlic paste - 1 ½ tsp.
Tomatoes - 4 (medium-chopped)
Brinjals - 3 (chopped)
Green chilies - 3 (slit-half lengthily)
Tamarind - 50 gm
Coconut milk - ½ cup
Red chili powder - 2 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Salt (to taste)
Curry leaves (few)
Coriander leaves - 2 tbsp.
Oil
Fenugreek seeds - ¼ tsp.

Method:
Soak the tamarind in 2 cups of warm water for an hour.
Heat the oil and add the fenugreek seeds and sauté it.
Add the onions and fry till they turn light golden color.
Add the ginger-garlic paste and green chilies. Fry till the raw smell fades away.
Add the tomatoes and fry till pulpy.
Add the brinjals and fry for 4-6 minutes.
Add the red chili, coriander, turmeric powder and salt.
Mix well.
Now add the tamarind extract plus 2 cups of water and bring it to a boil.
When the sauce reduces to 3/4, add the fish pieces and reduce the heat.
Cover it with a lid and cook till the fishes and brinjals are done.
Add the coconut milk, curry leaves and coriander leaves.
Serve hot with rice.

Note: Adjust the tamarind and chilies according to your taste.
You can also add the mango pieces by reducing the tamarind.

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Fish/Meen Puttu & a Thali

Whenever I prepare this dish, I‘m too lazy to peel off the skin and bones of the fish. Puttu is usually made with sura (shark). Being a selective eater (before), I didn’t use shark, so I replaced it with pomfret (sometimes I prepare it with big red snappers). You can also add coconut, pepper powder or red chili powder. Instead of adding pepper powder, I added red chili powder to ensure that my family would eat it .Nowadays, I’m a vegetarian and I don’t eat chicken or fish. Not even eggs. I prepared this dish for my family, they enjoyed it very much and as for me, I had to eat curd rice & pickle. :(

Ingredients:
Pomfret - 3 big (cut into medium-size)
Onion - 2 Medium (chopped)
Ginger (grated) - 1 tsp.
Garlic (grated) - 1 ½ tsp.
Green chilies - 3 (deseeded and slit lengthily)
Red chili powder - ¼ tsp.
Turmeric powder - ¼ tsp.
Fennel seeds - 1 ½ tsp.
Salt
Curry leaves - 6
Coriander leaves - few
Oil

Method:
Steam the fish. Remove the skin and bones.
Flake it with the help of a fork.
Heat the oil and add the fennel seeds.
When the seeds start to twist the body, add the onion and fry.
Add the ginger, garlic and green chili. Fry.
Add the shredded fish and mix.
Add the turmeric powder, red chili powder, salt and mix.
Fry for few minutes till dry (I like to fry till it becomes crispy).
Finally add the curry leaves and coriander leaves and mix.
Enjoy with meen kozhumbu.

Thali

Chicken Jalfrezi
Chicken Kurma/Korma
Meen Puttu
Rice
Pulka roti

This thali goes to 'Monthly Mingle: Brunch' event hosted by Meeta K.

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Broiled Pomfret

Pomfret is one of my favorite fishes. There are 3 varieties of Pomfrets - Silver Pomfret, Black Pomfret and Chinese Pomfret. I have seen only two varieties, i.e, the silver and black one. I have no idea how the Chinese one looks like. When I bought the Silver Pomfret last time, it was Rs 160/Kg. In Florida, it is $5.99/lb. You may look up more details about this fish at http://en.wikipedia.org/wiki/Bramidae.


Ingredients:
Pomfret cut pieces – 8
Garlic (big) – 3 cloves (crushed and minced)
Red chilli powder – 2 teaspoons(mild)
Corainder powder – 1 ½ teaspoon
Salt as required
Lime juice – ½ teaspoon
Oil as required for basting
Turmeric – ¼ teaspoon
Lemon wedges

Method:
In a mixing bowl add minced garlic, red chilli powder, coriander powder,turmeric, salt, lime juice and mix. If required, sprinkle some water in this mixture and apply all over the fish pieces.
Cover and marinate for 30 minutes.
Preheat the oven in broiler mode high for 5 minutes.
Grease or spray with oil on the baking tray.
In the baking tray, place all the fish pieces and baste little oil and keep it in the oven. Broil in low for 10 minutes.
Turn other side and baste with oil and broil for another 10 minutes or till it's well cooked. At the final 2 minutes you may also set the broiler in high mode to get the barbequed look.
Garnish as you like.

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Fried Mackerel Curry வறுத்த மீன் கறி

Ingredients:
Spanish mackerel - 6 cut pieces
Onion - 1 (chopped)
Ginger garlic paste - 1tsp
Tamarind - lime size
Tomato -1 ( medium)
Green chilli - 2 ( sliced)
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp ( crushed )
Pepper corn- 1/4 tsp ( crushed )
Coconut milk - 1/2 cup
Oil
Salt

For fish marination:
Garlic -2 cloves grated
Red chilli powder -2 tsp
Corainder powder -1 tsp
Trumeric powder - 1/4 tsp
Lime juice -1tsp
Salt

Method for frying the fish:
Have the fish sliced into horizontal pieces.
Mix all the ingredients for marination except oil.
Cover and keep it aside for 30 minutes.
After marination, all the masala would have soaked in the fish. Deep fry the fish pieces in a medium flame.

Method for making the curry:
Soak the tamarind and take the extract.
Heat the oil in a kadai.Add chopped onion and green chilli and fry.
Add ginger, garlic paste .Add tomoto pieces and fry till it becomes paste.
Add crushed cumin, pepper, red chilli powder and fry.
Add the tamarind extract, salt and let it boil.
Deep fry the fish.Add the fried fish in the gravy.
After some time add coconut milk and let it cook for 5 minutes and remove.

P.S adjust the green chilli, pepper,red chilli accoridng to your taste.

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Meen Kozhambu

Ingredients:
Red snapper - 3 fillets (wash & cut into pieces)
Tamarind - lime size (soak in warm water for 30 mts)
onion -1 ( cut in to long thin slices)
Garlic - 6 cloves ( crushed )
tomato - 1/2 ( cut into small pieces)
Mango - 6 cut pieces
green chilli _ 2 (slit)
chilli powder -1& 1/2 tsp
coriander pwdr- 1 tsp
turmeric pwdr- 2 pinch
mustard seeds - 1/4 tsp
fenugreek seeds- 1/4 tsp
cumin seed - 1/4 tsp
pepper - 1/4 ( crushed coarsely)
curry leaves - 8 leaves
salt to taste
gingely oil

Method:


Add oil to the kadai or whatever cooking vessel for kozhambu. To the oil add mustard seeds, fenugreek seed, cumin seed, crushed pepper. When the mustard seeds starts to splutter add crushed garlic and stir . Fry it till the garlic becomes light golden colour. Add onion and stir.

When onion changes colour , add tomato and add little bit salt.
When tomato is cooked add chilli pwdr, coriander pwdr, turmeric pwdr and stir.
Now extract the pulp from tamarind and pour into this mixture and let it boil.
Already we have added little salt.
So now add some salt carefully in the kozhambu.
When the kozhambu reduces to half, add fish pieces, mango pieces, curry leaves and cover it.
Cook in a small flame. When fish is cooked, remove the vessel from stove.

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