|Masala, and fish coated with turmeric powder. This reduces the 'fishy' odour a bit.|
A simple recipe to beat the Monday blues. Though there are multiple recipes to fry fish followed across various regions, this one is my favorite, for it is Grandmum's.
The aroma wafting through the lane that led to our home, as we rushed from school to have lunch during the lunch break- those are some fond memories.
What you need:
Soaked rice (about 3 Tsps)
Small chillies - about 12-14 (Harekal/ Ramnad variety)
Long chillies - about 5-6, mainly for colour (Byadgi variety)
Coriander seeds - 1 Tsp
Turrneric powder - 1 Tsp
Hing (asafoetida) - one fairly big lump
Salt to taste
Grind the above to a fine, thick paste. Add just enough water to make the paste moist.
Apply evenly on the cut fish, and let it sit for at-least an hour, so that the flavours are well absorbed.
Fry in oil. You can fry it as is, or by lightly rolling it in a mix of rice flour + rice rawa (4:1).
I used coconut oil, as the flavour is altogether different.
This is something we make very rarely, as the cholesterol scare is large. I usually just fry it on the tawa with oil sprinkled on top.
*Hing can be replaced with Garlic pods - very nice flavour, especially for fish that 'stink'
*On tasting the masala (before frying), it should taste a little salty and very spicy- it gets adjusted when you fry it.
Can I tempt you to try this recipe right away? Watch this video!