Showing posts with label fish fry. Show all posts
Showing posts with label fish fry. Show all posts

Monday, September 12, 2016

Spicy Malabar style King fish fry Jo's way!


 

It's one of my favourite fish recipe. This dish was born out of sheer boredom! Actually wanted to make steamed fish using green masala but I couldn't get good banana leaves. Besides I was tired of my usual dishes. Wanted little twist, so decided try this recipe using lots of curry leaves.



An experiment that turned out to be a perfect main course and a winner at many dinners!


 Ingredients:
  1. 500 grams King Fish steaks ( About 5-6 )
  2. ½ cup coconut or Vegetable Oil for shallow frying
For the Masala*:
 
  1. 1-2 sambar onions
  2. 10 Kashmiri or Byadagi Chillies
  3. 1 teaspoon black pepper corn
  4. 1 small marble sized ball of tamarind
  5. 15 cloves garlic
  6. 2 tablespoon rice flour
  7. 1 teaspoon turmeric
  8. salt to taste
  9. 2 spring curry leaves

For Garnish:
  • Juice of a lemon
  • Onion Slices
  • 2 spring curry leaves
Method:

  • Grind all the ingredients listed under masala* to a smooth paste in a blender adding half a cup of water. Make a really smooth paste and set aside.
  • Wash and clean the king fish steaks and apply the masala* paste on the fish making sure to rub it well on both the sides well with the hands. Let it marinate for 20 minutes in the refrigerator.
  • Heat vegetable oil in a non stick pan until really hot. Add 2 spring curry leaves and wait till it gets crisp. Take it out and drain on a paper towel.
  •  When the oil is hot, gently place the fish pieces and fry for 1.5 - 2 minutes on one side. After 1.5 - 2 minutes, carefully flip the fish and cook on the other side for another 1.5 - 2 minutes or  Cook till you get a lovely golden brown color on both the sides.
  • Remove from oil and drain on a paper towel.Garnish with fried and crushed curry leaves and squeeze some lemon juice on the fish and serve hot with some sliced onions.
Tips:
  • Place only a few pieces of fish in the pan at one time so that they are not crowded. Frying too many at one time cools the oil down too much, causing the fish to absorb more oil. Fry consistent size pieces together so they cook evenly. 
  •  Fish steaks or fillets should not be thicker than 1 1/2 inches. Slice any pieces over 1 1/2 inches thick into thinner fillets. When frying, cook pieces with similar thickness together so that they cook evenly.
  • You can use any fish of your choice.

Wednesday, November 18, 2015

Katla Maach Bhaja/Fish fry



It's no secret that Bengalis love fish! The basic Bengali fish fry, however, is even simpler. It's essentially a 5-ingredient recipe and tastes AWesoMe.

Ingredients :

  1. Katla Slices- 10-12
  2. 2 heaped tsp Chilli powder
  3. 2tbsp-Ginger-Garlic paste
  4. 1/2tsp- Turmeric powder
  5. Salt to taste
  6. 2tsp Kasundi/mustard paste

  • Wash  and clean the fish pieces well and add all the ingredients, let it sit for about 20-30 minutes in the marinade.
  • Heat the kadahi on low flame and heat it well. 
  • Now add around 5 tbsp of mustard oil and spread it all over with the help of a spatula.


  • The sides of the kadahi/Pan should get coated well with the oil.
  • (Do not use a wooden spatula ... a steel one works best with an iron kadahi).
  • On low heat, let the oil heat till you can smoke from it.
  • With the spatula, gently smear the heated oil on the sides on the inside of the kadahi  again.
  • Now the kadahi is properly seasoned and will work as a non stick.
  • Now raise heat.
  • Holding a cover with one hand ready, pick a piece of the marinated fish and gently slide it into the hot oil and immediately cover it.
  • Be very careful ... the hot oil will splutter ... so use the cover to shield yourself. 
  • Do not add more than 2 or 3 pieces at a time .... the fish will stick to each other and will be very difficult to separate and turn them later.
  • Now raise heat and let it fry for around 2 minutes. 
  • Lower heat, remove cover and very carefully and gently turn the pieces over. 
  • Cover and let it cook for 2 more minutes.
  • Remove cover, raise heat to medium and  gently bring one piece to the side of the kadahi and hold for a while for the extra oil to drain.
  • Remove all the pieces likewise and keep on aside. 
  • For the next batch, let the remaining oil heat a little more. Or if you need you can add more oil.
  • Remove any leftover residue from the first batch with the spatula .... the oil should be debri free.
  • Continue in the same way for the rest of the fish pieces.
  • If you want a crispy fry to eat as a plain bhaja, you can keep the fish in the kadahi for some more time after removing the cover ... till one side turns dark brown. Turn it over and brown the other side to.

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