Indo-pacific king mackerel or commonly known as Seer fish. In Tamilnadu seer fish is called ‘Vanjaram’ and in Kerala it is called ‘Neymeen’. In some places it is also known as’ king mackerels’. They are a delicacy in South India and costliest variety available. It is most famous and common form of fish fry.
Seer fish has an average-calorie, low-carb, and high-protein content. It helps in tissue repair, provides energy and improves immuity. It has low density of sodium.
It is normally available in slices or fillets. Mainly used to make fish fry and fish curry. Seer fish fry does not have bones only one central bone which makes it easy for kids to eat. Kids love the taste and texture.
Normally my hubby prefers fried fish than fish curry but he simply loved this fish curry. It’s spicy, tangy and my hubby loves tangy food that might be the reason he loved the fish curry. Dont use any other oil excepting gingelly/ sesame oil. The oil enhances the taste of the curry.
INGREDIENTS
FOR MARINATION
- Vanjaram(mackerel)Fish 5-6 pieces
- Salt to taste
- Turmeric 1/4 tsp
- Lemon juice 1 tbsp
- Garlic 3-4
- Fennel seeds 1/4 tsp
- Cumin seeds 1/4 tsp
FOR ROASTING AND GRINDING
- Cumin seeds 1tsp
- Garlic ( Indian) 5-6
- Pepper 1-2 tsp
- Fennel seeds 1 tsp
- Fenugreek seeds 1/2 tsp
- Coriander seeds 3 tbsp
- Red dry chillies 3-5
OTHER INGREDIENTS
- Shallots 8-10
- Tomato 2
- Garlic 8-10
- Mustard seeds 1/4 tsp
- Fenugreek seeds 1/4 tsp
- Tamarind lemon size
- Curry leaves
- Gingelly(nallenna)/sesame oil 3 tbsp
METHOD
I have used vanjaram /seer/mackerel fish, medium-sized. Clean the fish nicely , drain all water. In a small bowl add turmeric, salt, lemon juice. Make a paste of garlic, cumin seeds, fennel seeds and mix with the other contents in the bowl and rub it with your hand on all over the fish pieces. Marinate the fish for 3-4 hours in refrigerator.
Heat a tsp oil in a frying pan add a tsp oil , put slightly crushed 5-6 garlic pods, sauté for a minute. Add coriander seeds, red dry chillies and saute for a minute on low heat. Add cumin seeds, garlic, fenugreek seeds, fennel seeds and pepper and saute for a minute. Cool it and blend in a blender adding little water to a fine paste. Keep it aside.
Take little water in a bowl, immerse the tamarind for ten minutes. Mix tamarind in the water nicely, Squeeze the pulp and take out the juice. Keep the juice and discard the pulp.
In a nonstick pan or any other wide opened pan with sides heat 2 tbsp gingelly oil, add mustard seeds let it splutter. Add fenugreek seeds, whole garlic ,sauté for a minute on medium heat. Add nicely chopped shallots, curry leaves and saute till onion becomes transparent. Add turmeric powder, saute for two seconds. Blend the tomatoes and add to onions. Cover and cook for five minutes on low heat. Add the ground masala and tamarind juice. Season with salt and mix it well. Add a cup of water. The gravy should be little watery. Cover and cook for five minutes on medium flame.
Gently add the fish pieces into the gravy , cover and cook for ten minutes on low flame.
Add a tsp gingelly oil and curry leaves, let it cook for a minute. Turn off the heat.
Serve hot with rice.
