This is a must item in a Malabar region non vegetarian meal. It is easy to prepare and needsless ingredients and time. Any fish can be used for this. You can use your favorite refined oil also but the authentic taste is given by coconut oil. Many people deep fry the fish, but I prefer shallow fry as it uses less oil and time.
Serves 2
INGREDIENTS:
Fish - cut and cleaned.-2 pieces (I used the Blue Marlin Steak which is a tasty fish and good for frying and also to add in the curry,I noticed that it has less smell too. The name does not imply that it IS steak, but I felt they named it so as after slicing it had the look of a steak piece which was kept for grilling.) You can choose your choice of fish for this.
- Turmeric powder - 1 tablespoon
- Red chilly powder - 2 tablespoon
- Coriander powder 1 tablespoon
- Fish masala powder - 1 tablespoon
- Lime juice - 1/4 tablespoon (Optional)
- Ginger garlic paste - 1 tablespoon (Optional)
- Salt as needed
- Coconut oil -4 tablespoons for frying
- Pearl onions - 3 sliced thin for seasoning
- Curry leaves - 5 for garnish
How to Prepare:
Step 1: Marinate fish pieces in the masala powders for an hour.
Step 2: Heat oil in a flat pan, add the fish pieces to it and shallow fry till it is done.
Dry in a paper towel.
Step 3: Heat 1 tablespoon oil, add the pearl onions and saute till it turns brown. Add curry leaves and switch off flame.
Step 4:Garnish the fish pieces with it . Serve hot with rice .
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