Fish Fry

Ingredients

Fish - 1/2 kg (cleaned)
Chilli Powder - 3 tsp
Ginger Garlic Paste - 1 tsp
Jeera powder - 1/2 tsp
Lemon  - 1
Salt
Oil

Cooking Method

Rub lime juice into the fish and set aside for 15 minutes.
Mix in chilli powder, ginger garlic paste, jeera powder and salt with a little lemon juice and water.
Apply the paste on the fish and rub the masala on the fish.
Refrigerate the fish for 20 minutes.
Deep fry the fish and serve with fresh cut onions.

Cooking time : 30 minutes (Including Marination time)
Serves - 4

Fish Curry

 Fish curry is a weekly delicacy in our homes. This is usually prepared  every Saturday and it tastes the best when eaten the next day. I have used Promfret for the curry which is skinned and cut into cubes. However all variety of fishes can be used for this curry. This is a typical traditional south indian style.

Ingredients

Cleaned and Cubed Fish (Preferably Promfret or King Fish) -  1/2 KG
Tamarind - Soaked in Hot Water
Curry Leaves - 5 to 6
Jeera - 1/2 tsp
Mustard - 1/2 tsp
Methi - 1/4 tsp
Onion - 1 (Sliced)
Garlic - 4 Pods
Oil
Salt

Masala
Onion - 1 (Small, chopped)
Tomato - 1 (Small, chopped)
Coconut - 1 cup
Dry Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Ginger Garlic Paste -1 tsp

Cooking Method

Masala
In a Kadai, add one spoon oil, add coconut and roast till golden brown, add Chilli Powder, Coriander Powder,Ginger Garlic Paste and roast for a minute. Add onions and tomato, Fry for a minute.
Once cooled, grind the mixture into a smooth paste.

In a wide vessel, Pour oil, add mustard, curry leaves, Jeera and Methi seeds.
Add sliced onions and garlic, Fry till golden brown, add the Masala paste and fry till the oil leaves the sides, Add tamarind pulp and salt and allow the mixture to fry for an other minute.
Now pour water and adjust the consistency of the curry.
Once the curry starts boiling, Add the fish pieces and cook for 5 minutes.

Serve hot with Rice / Dosa


Cooking Time : 30 Minutes
Serves : 3

Pomfret Fry

Fish is our favourite... Coming from deep south, Fish is not a rareity in our homes. Here is a recipe for a fish fry which is crispy on the outside and juicy on the inside.

Ingrediants

Pomfret fish - 4 small (Cleaned and slit like the picture below)

For Marination

Rice Powder - 2 tsp
Chilli Powder - 11/2 tsp
Coriander Powder - 1/2 tsp
Jeera Powder - 1 tsp
Ginger Garlic paste - 11/2 tsp
Garam Masala - 1 tsp
Vinegar or Lime juice - 3tsp
Salt

Make a paste of all of the above ingrediants with water. Apply it on the fish. Ensure you rub it into the fish.
Marinate the fish for a couple of hours.

Heat oil in a pan, When oil is heated add the fish. one at a time. Sprinkle some curry leaves. Fry the fish on low flame. As thats when the flavour sweeps in. Keep the pan covered.  Turn the fish and cook on the otherside till its golden brown.

Serve with onions and lime.

Dry Fish Thokku

Coming from down south, fish in any form is a must in our household and dry fish is our all time favourite. I usually make this when i am in a hurry as this is a very simple and tasty dish.This thokku is more like a pickle as u can preserve this in the fridge for over a week.

Ingredients

Dry Fish - 200gms (Any fish will do, I have used nethali  (commerson's anchovy) here)

Onion - 2  (Medium, finely chopped)

Tomato - 3 (Medium, finely chopped)

Ginger Garlic Paste - 1 tsp

Chilli Powder - 11/2 tsp

Coriander Powder 1 tsp

Turmeric - 1/2 tsp

Curry leaves

Salt

Oil

Cooking Method

Clean and wash dry fish. Drain the water, spread on a kitchen towel. Once water is completely drained, Cut dry fish into small pieces.

Heat oil, Add dry fish and fry till the raw smell goes. Remove fish from oil and set aside.

In the same oil, Add curry leaves and onions, fry till onion turns light brown. Add fish, tomato and ginger garlic paste, fry for 2 minutes.

Add all the spice powders and salt.

Fry the entire mixture on slow flame till oil seperates from the mixture.

Garnish with curry leaves.

Serve with rice and plain dal.

Note: The Dry fish i used did not have salt in it, However most dry fish available in the market has loads of salt in them, So check before you add salt.

Cooking time : 30 Minutes

Serves 3