This is one of the simplest and easy to make tasty fish fry. It will take only a short time to prepare. I’ve learnt this recipe from one of my good friends Neeru. It tastes crunchy and delightful with the addition of bread crumbs. You can use any type fish for this fry.

Spice level : 3 out of 5
No of servings : 3-4
Preparation Time : 1 hour 30 minutes (1 hour for marinating)

Ingredients:

• Fish : 500 gm ( any fish, I’ve used tilapia)
• Breadcrumbs : 1 cup
• Turmeric powder : 1/4 tsp
• Red chili powder : 2 tbsp
• Salt : according to taste
• Ginger and Garlic Paste : 1/2 tbsp
• Fish masala powder : 2 tbsp (instead of red chili powder and ginger & garlic paste)

Method Of Preparation:

1. Wash and clean the fish.
2. Marinate them with red chili powder, turmeric powder, salt and ginger & garlic paste for an hour and so. (you can vary the marinating time based on your convenience)
3. After that just roll the fish in bread crumbs one by one and deep/shallow fry them till it becomes golden brown on both sides.

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First of all I want to say a big sorry to all my readers for not posting any recipes for a while. I’ve great news to share with you all.

We are expecting!!!!!

Now that I am past my morning sickness and big trip to India, I am happy to post one of my favorite recipe today.

In my recent trip, my mom made this Nethili fish (anchovies) kuzhambhu and it tasted like heaven. When I came back I found some fresh Anchovies in Oriental market. I was so happy and I made this curry out of it. this fish kuzhambhu recipe is a little different from the last one I posted.

Ingredients:

• Nethili Meen (anchovies) :1/2 lb
• Onion : 2 tbsp
• Garlic : 4
• Tomato : 2 (medium)
• Oil : 4 tbsp
• Vadagam : 1 tbsp
• Curry Leaves : 4-5
• Sesame Oil : 1 tbsp
• Tamarind water : 1 cup
• Red chili Powder : 2 tbsp
• Coriander Powder : 1 tbsp
• Turmeric Powder : 1 tsp

Method Of Preparation :

1. Wash and clean the fish (cut the head and clean it). Dust them with a little salt and turmeric powder keep them aside.
2. Now just microwave the tamarind  with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
4. Mix it all together.  You can taste and adjust the sour and spicy consistency from the above mixture.
5. Now grind the onion and garlic into coarse paste and keep them aside.
6. Grind the tomatoes into smooth paste and keep them aside.
7. Now take a wide pan add 2 tbsp of vegetable oil add vadagam (optional), fry them for a minute.
8. After that add ground onion paste, curry leaves saute it very well.
9. Once the raw smell goes off add the tomato paste and mix it all together. Let them sit in the heat for few minutes until the raw smell goes off.
10. Now add the tamarind water mixture
11. Taste the salt and adjust according to it.
12. Add 2 tbsp of sesame oil and bring it to boil  in medium heat till the oil floats on top.
13. The gravy  should taste little sour and spicy.
14. Finally add the fish and just bring it to a boil only once and remove from heat.
15. Garnish with fried curry leaves.

Note:

If you don’t use vadagam, substitute with  some fresh garlic (2) and 1/2 tsp of fenugreek seeds.

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Fish puttu is a traditional kerala dish. It’s usually cooked with shark or king fish. In south India we call it as “sura puttu” and it is most popular in all non-vegeterian cooking. It goes well with fish kuzhambhu and sambar.

It can also be a great side-dish for biryani. It’s hard to find shark meat where we live, so I substitute it with Tilapia, which actually taste almost as good as shark puttu. If you are lucky to get shark meat use that instead. It’s very easy to make and tastes awesome.

Preparation Time: 30 minutes
No of servings: 4-5
Spice Level: 3 out of 5

Ingredients :

• Fish : 800gms (You can use any fish, I’ve used Tilapia)
• Onion : 1 (large) (finely chopped)
• Garlic pods : 8-9 (finely chopped)
• Green chilies : 6-7 (Finely chopped) (Adjust chilies according to your spice level)
• Curry Leaves : 8-9
• Coriander Leaves : few for garnishing.
• Oil : 3tbsp
• Turemric Powder : 2 tsp
• Salt : according to your taste
• Mustard seeds : 1 tsp
• Urad dal : 1 tsp

Method Of Preparation :

1. Steam the fish until it gets cooked, usually Tilapia gets cooked very fast ( like in around 5 minutes). But when you using shark it will take some time to get cooked. So you have to adjust your timing according to the type of fish you are using.
2. Once the above process is done remove from heat and just shred it into small pieces by using your hand.
3. Heat oil in a wide pan add mustard seeds and urad dal once it sputters add the chopped onion.
4. Fry them till it becomes golden brown and add the chopped garlic and green chilies. Fry them all together for about 3-5 minutes.
5. Now add the turmeric powder, salt, curry leaves and finally the shredded fish.
6. Mix it all together and let it cook in simmer heat for about 8-10 minutes.
7. Remove from heat and garnish it with coriander leaves.

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So, here is my first post from India although I made this for Karthik before I left.

For those unfamiliar, Meen Kuzhanbu is the Tamil name for traditional South Indian Fish Curry. It is very rich in flavor, spicy and  tastes heavenly. And it is a common saying that it tastes better the day after you make it as the spices get deep into the fish as it sits around. I made this with Salmon filets but catfish tastes great as well. In South India, this is made with locally popular fish like Sankara, Vavval, etc.

Ingredients:

• Sesame oil :  3 tbsp
• Vegetable oil : 2 tbsp
• Fenugree k Seeds : 1/4 tsp
• Vadagam: 11/2 tbsp (Optional)
• Fish : 1lb(Cleaned and cut it into your desired shape)(I’ve used salmon)
• Onion : 1 (Medium Finally chopped)f
• Tomatoes : 2
• Garlic : 8-10
• Curry Leaves : 5-6 springs
• Chili powder : 1/2 tbsp(according to your spice level)
• Coriander Powder : 1 tbsp
• Turmeric Powder : 1/4 tsp
• Tamarind Pulp : 11/2 tbsp

Method of Preparation:

1. Wash and clean the fish. Cut them into pieces. Dust them with a little salt and keep them aside.
2. Now just microwave the tamarind pulp with 1 cup of water for 30 seconds or soak them for an 5-10minutes. Mash it well and strain the tamarind water.
3. Now add red chili powder, salt, coriander powder and turmeric powder into the tamarind water.
4. Mix it all together in this step itself.  You can taste and adjust the sour and spicy consistency from the above mixture.
5. Now take a wide pan add 2 tbsp of vegetable oil add fenugreek seeds, vadagam(optional), garlic pods, fry them for a minute.
6. After that add onions, curry leaves sautee it very well.
7. Once the onion becomes translucent add the chopped tomatoes and the tamarind water mixture into it.
8. Taste the salt and adjust according to it.
9. Add 2 tbsp of sesame oil and bring it to boil  in medium heat till the oil floats on top.
10. The gravy  should taste little sour and spicy.
11. Finally add the fish and just bring it to a boil only once and remove from heat.
12. Garnish with fried curry leaves.

Fish kozhambhu is ready and if you eat it next day it tastes like heaven because the fish get soaked in the gravy.

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Growing up relatively close to a coastal town in Tamilnadu – Kadalur, we had plenty of access to fresh seafood. One of the main items in a complete South Indian seafood meal is fish fry. It has to be one of the easiest yet can made be made in different varieties.

This particular recipe is from my mother-in-law and is very close to my tongue.. er.. heart. It goes great with Chicken/Mutton Briyani and Fish Curry.

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Read the rest of South Indian Masala Fish Fry (421 words)

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Post tags: Meat & Seafood Entrées, non-veggie

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