MALVANI FISH FRY is a popular fish dish from the coastal part of maharashtra mainly from konkan region.
Konkan being a coastal area, it has its own distinct way of cooking food.
But mainly Fish dishes dominate the Konkani / Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people but you will definitely like the taste. You would find a lot of similarity between the Konkani / Malvani cusine and Goan or Coastal South Indian Cusine.
Indo-Pacific king mackerel or popularly (spotted) seer fish (Scomberomorus guttatus) is a sea fish among the mackerel variety of fishes. It is found in around the Indian ocean and adjoining seas.
It is a popular game fish and grows up to 45 kg (100 lbs) and is a strong fighter, that has on occasion been seen to leap out of the water when hooked. It is excellent tablefare and is primarily caught by sportfishermen trolling with plugs (Rapala or Stretch 25+, 30+) or feathers/jigs, and on 30 lbf (130 N) tackle it is extremely sporting. At times it is possible to catch more than one by casting silver spoons or pirks when one is hooked while trolling.
It is very popular among the countries of the Indian subcontinent including India, Sri Lanka and Bangladesh. It's a fairly expensive fish that's considered a delicacy in most places. In addition to being cooked and eaten when fresh, it is also used to make fish pickle, usually eaten as a condiment with rice.
It is known by various names, such as Surmai (सुरमई) in Marathi, Vanjaram(వంజరం) in Telugu,Vanjaram NeiMeen (நெய்மீன்) in Tamil, NeiMeen (നെയ്മീന്) in Malayalam, Anjal (ಅಂಜಲ್) in Tulu, Arkoli (ಅರ್ಕೊಲಿ) in Kannada, Iswaan in Konkani and Thora in Sinhala
Crispy surmai fry taste great with fish curry (kalwan) and rice, a malwani feast.pls click here for malvani masala powder recipe.
You can use the same recipe for bombil , ghol ,prawn fish fry.
Ingredients:
6 pieces of Surmai / king mackeral fish /seer fish
To grind into paste
2-3 garlic cloves
1 inch piece ginger
1-2 small green chilies
1 cup cilantro/coriander
Spices
2-3 tsp malwani masala or red chilli powder ( use as per your taste)
1/2 tsp turmeric powder
Salt as per taste
3 tsp tamarind extract or 1-2 tsp lemon juice
For Coating1 tbsp semolina
4 tbsp rice flour
½ tbsp turmeric
½ tbsp red chilli powder
Oil for shallow frying
Method:
1 Clean the Fish, Apply a little salt, 1 tsp tamarind extract and turmeric and keep aside.
2.Grind together green chilly, garlic, ginger and coriander leaves.Now mix together tamarind pulp, malvani masala and ground paste with salt .
3. rub this mixture to the fish thoroughly and keep aside to marinade at least for half to one hour.
4.Take oil in a pan and let it heat on medium heat.
5. In a dish combine semolina and rice flour and add salt and little red chili powder & turmeric to it.
6. Take the fish pieces and dip it in the flour mixture and ensure it is coated on all sides with it.
7. Shallow fry in a pan on medium heat for 3 – 4 min on each side till the cover is crisp.
Tip:
1.You can substitute malwani masala with red chilli powder and garam masala.
2.You can skip rava and use only rice flour for coating.
3.How to select a pomfret
• It is very important to select a fish with bright eyes. Fish with dull eyes may not be safe for consumption.
• The body should be firm and when pressed with a finger, it should leave no indent.
• The skin should be shiny.
4. Same process can be used to fry other fish like prawns or surmai.
5.Leftover rice flour mixture after fish fry can be used to make tandalachya pithachi vadi
ie rice flour pancakes which can be served as a side dish .
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