Fish Fry (Kerala Style)

Hi Friends,
  Blogging after so many days, it seems like its been ages since I wrote my last post. Busy bee now a days ..
As I started my new blog, so many orders are coming which always keep me occupied.
But now I thought of giving time to my family, on their demand I made Fish Fry  in Kerala Style today for the dinner....
Sharing recipe with you all, hope you will like it :)

INGREDIENTS

500 gm surmai or salmon fish (sliced)
2 tbsp ginger-garlic paste 
3 tsp of fish masala (It contains everything, chilly powder, salt, garam         masala) You can add more of chilly powder and salt according to your taste.

1/2 tsp turmeric powder
5 tbsp Lemon juice
2 tbsp semolina or roasted gram-flour or fine rice powder 
Oil for shallow frying
Chaat masala
For Serving : Lemon wedges and onion rings

METHOD

• Clean and wash the fish nicely under the running water. Keep it aside.
• Pat dry gently with the kitchen towel. 
• In a bowl put fish slices, ginger-garlic paste, fish masala, turmeric, lemon juice, salt, semolina/gram-flour/rice powder. Mix well to make a paste. (Extra amount of red chilly powder can be added to make little more spicy)
• Coat the marination evenly on both the sides of the fish and marinate for 30 minutes or 1 hour in the fridge.
• Heat oil in a non-stick pan. Put the fish pieces slowly in the pan. 
• Fry till the fish slices become golden brown from both the sides. 
• Remove on an absorbent paper and sprinkle chaat masala on the top.
• Serve with lemon wedges and onion rings.
• Enjoy...........

Tandoori Pomfret

Hi Friends,

       Kerala is the most beautiful place in India.... Known for its scenic beauty, backwaters, beaches and mountains.It is also known as Gods Own Country....

  We visited so many places like Trivandrum, Kovalam Beach, Munnar, Thekkady, Alleppey Backwaters. Loved each and every moments spend in Kerala.

Visited Kerala and not tasting seafood is not at all fair...... Their seafood whether gravy, fried or tandoori is just finger liking good. My today's recipe is from the state of Kerala.... Tandoori Pomfret :)

Ingredients:

1 pomfret fish (300-350 gm)

1st marination:

Juice of half lemon

1 tbsp ginger-garlic paste

1/4 tsp turmeric powder

1/2 tsp salt

1/4 tsp red chilly powder

2nd marination:

1/2 cup hung curd

1/2 tsp ginger-garlic paste

1 tsp lemon juice

2 tsp mustard oil

2 tsp roasted besan (chickpea flour)

A pinch turmeric powder

Salt to taste

Method:

• Clean, trim fins and tail. Wash nicely under running water. Keep aside. Pat dry and make incisions 3-4 on each sides.
• Mix all the ingredients of first marination in a large bowl. Apply the mixture to the promfret, rub well and keep it aside for 1 hour.

• Take a bowl whisk curd, add all the remaining ingredients in the curd.
• Mix well apply the marination on the fish, coat well and keep the fish in the fridge for 1-2 hrs.
• Roast the fish in the electric tandoor for 3-4 mins or grill it in the oven for 15-20 mins. Keep basting with butter in between.

• Cook till it is evenly cooked from both the sides.

• Remove from tandoor, serve hot with lemon wedges and onion rings.

Fish Kuzhambhu ( Chettinad Fish Curry)

Hi Friends,
Last year we went to Pondicherry for the vacation. Enjoyed the sight seeing, beaches and top at all there food.... There we had both Continental and Indian cuisines, But I enjoyed the most was seafood.....

One of the recipes which I ordered there was Chettinad Fish Curry, traditional South Indian Fish curry made up in tangy tamarind sauce with whole spices.
I loved the flavour so much that I tried the same recipe at home and till some extend I succeeded. May be next time I will be prefect in it :)

Ingredients:

• 500 gm Fish (Clean and cut into desired shape) I bought salmon and got it cut        into cubes  
• 2 tbsp oil
• 1/4 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• Few curry leaves
• 2 onions (finely chopped)
• 2 tomatoes (paste)
• 1 tbsp ginger-garlic paste
• 1 1/2 tbsp tamarind pulp (Soak tamarind in warm water for 15 mins)
• 1/4 cup coconut milk
• 1 green chilly (slit)
• 1/2 tsp chily powder 
• 1 tbsp coriander Powder
• 1/2 tbsp garam masala
• 1/2 tsp turmeric Powder 
• Salt acc.to taste
• 2 tbsp vinegar

Method:

• Mix vinegar, salt and 1/2 tsp red chilly powder in a bowl.

• Apply the mixture on fish pieces and keep them aside for 30 mins.
• Now take oil in an pan, add fish cubes one by one.
• Shallow fry them till they are 3/4 cooked. Remove them on an absorbent paper.
• In the same pan, add little more oil (if required), add fenugreek seeds and mustard seeds, let them splutter. Add the curry leaves, chopped onions, ginger-garlic paste and green chilly, fry on medium heat till the onions turn golden brown in colour.

• Now add tomatoes and cook for 5-7 mins.
• Add turmeric powder, red chilly powder, coriander powder, garam masala and salt, cook for 3-4 secs.
• Add the tamarind extract and coconut milk. Bring it to boil. Let this simmer until the raw smell of tamarind goes.

• Finally add the fish, cover the pan with lid and cook for 5 -10 mins on low flame. 
• Remove from fire.Garnish with chopped coriander leaves.
• Serve hot with boiled rice.

Baked Fish in Foil or Banana Leaf

Hi Friends.....

Today's post is about Baked fish a specialty from Kerala....My fellow blogger Julie from Erivumpuliyumm is a great cook ...She keeps posting recipes on fish and Prawns...I love fish but don't make it frequently but this time I tried a recipe from her blog.......

Its huge compliment for a cook or a homemaker if your hubby or your close one says that THE DISH IS MUCH TASTIER THAN A RESTAURANT ONE ........... Boys I was on cloud NINE....... Thanks Julie for sharing the recipe :-)

Ingredients:

• 4 cubes of Salmon (cut into large cubes)
• 1/2 tsp ginger garlic paste 
• 1/2 tsp pepper powder 
• 1/4 tsp chilly powder 
• 1/4 tsp turmeric powder 
• 2 tsp of lime juice or vinegar
• salt

For Gravy:

• 1 cup onions (sliced)
• 2 tomatoes (finely chopped)
• 1/2 tsp ginger garlic paste 
• 1 tsp coriander powder
• 1/2 tsp pepper powder
• 1/2 tsp garam masala 
• 1/4 tsp turmeric powder
• 2 tsp lime juice 
• 3/4 cup coconut milk 
• Oil
• Salt acc.to taste 

To Assemble:
Banana leaves or aluminium foil to wrap the fish ( I used aluminium foil)

Method:

• Wash and clean the fish. Dry the fish gently with kitchen towel.
• Mix all the ingredients of marination and marinate the fish in the mixture  for 3 hours. ( Keep it in the fridge)

• In the meanwhile, heat oil in the pan , add in the chopped onion and ginger-garlic paste , saute till onions become pink brown in colour.

• Add  tomatoes. Cook the tomatoes till oil separates.

• Add all the dry masalas, Mix nicely.
• Lower the flame and add the coconut milk ,keep stirring till the masala thickens. Remove from the fire.

• Heat oil in a non stick pan and shallow fry the fish for 5 minutes each on both sides, take them out on an absorbent paper.

• Take a  foil or banana leaf, spread the masala ,place the fish, the again a spoon of masala on top so that its covered completely.

• Wrap the foil gently and cover the fish from all the sides. If your are using banana leaves then secure the folds with the help of tooth picks.

• Pre-heat oven to 180 C and place the fish pieces in a baking tray and bake for 20 minutes.
• Remove from oven, don't open immediately as there will be steam inside the foil or banana leaf.
• Serve hot with lemon wedges, sliced onion and plain boiled rice.
• Enjoy..........

Amritsari Machchi (Fish Fry )

Hello All,
Starters are the most favorite of all meals for me. I keep experimenting new starters either VEG or NON-VEG. This time I tried something in sea-food. 

Amritsari Machchi is a popular starter of North India, mainly cooked during Winters. Its a deep fried starter to be served as cocktail snacks. Fish cooked in gram-flour along with the flavour of ajwain, gives it a special aroma ..... 
If you are a fish lover then do try this recipe at home, its very easy and quick to make.

Ingredients:

• 500 gm fish ( I choose Salmon fish, it has only one bone )
• 1/2 cup vinegar or lemon juice 
• 1/4 tsp deggi mirch powder or any other red chilly powder
• 1/2 tsp Salt
• 3 tbsp gram-flour
• 1 tbsp ginger-garlic paste
• 1/4 tsp ajwain (carom seeds)
• Salt ( little as we used it earlier too )
• A pinch of red colour
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• Oil for frying
• Chaat masala 

Method:

• Wash, clean and cut fish pieces into 1" cubes. ( I already got them cut from the shop )
• Keep them aside for 10-15 mins. Pat dry them.
• Mix vinegar, red chilly powder and salt in a bowl, marinate fish pieces in it.

• Keep it aside for 1 hr.
• Now mix remaining ingredients in a large bowl, except chaat masala and oil. ( Add water if required, I used the vinegar mixture only to make the batter thin ) 

• Apply this mixture on marinated fish and keep it aside for 1-2 hrs.
• Now heat oil in a kadhai.
• Add fish pieces one by one in the oil.

• Fry the pieces in the oil till they become golden brown in colour. ( turn the fish pieces gently as they are very soft to handle )
• Once done remove the pieces on an absorbent paper.
• Sprinkle chaat masala on top and serve them with green chutney , onion rings and lemon wedges.
• Enjoy .............

 

Fish Fry

Fish, rich source of omega-3 fatty acids and proteins .....It should be included in your balanced diet.

Fish fry is the easiest recipe of making fish .....so try this easy and simple recipe for your family :-)

Ingredients:

• 500 gm surmai fish 
• 2 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilly powder
• 1 tbsp besan
• Salt according to taste
• 2-3 tbsp lemon juice
• Mustard oil for shallow frying
• Garnishing : lemon juice and chaat masala

Method:

1. Apply 3 tbsp of wheat flour on fish for 5- 10 mins and then wash it off nicely under running water, this will minimise the smell of raw fish.
2. Pat dry it with kitchen towel and keep it aside.
3. Now mix all the ingredients of marination (except oil).
4. Apply the mixture nicely on the both sides of the fish.
5. Keep the marinated fish in the fridge for 4-5 hrs.
6. Heat mustard oil in a pan, add marinated fish pieces in the pan.
7. Shallow fry them from both the sides till golden brown in colour.
8. Remove from fire, sprinkle some chaat masala and lemon juice.
9. Serve hot with onion rings and pudina chutney.
10. Enjoy in rainy season...... 

Note : Surmai fish has only 1 bone in the middle, so its easy to eat.