Vanjaram or indo-pacific king mackerel or commonly known as Seer fish is one of the most expensive fish and it is a delicacy in central and south India. In Tamilnadu seer fish is called ‘Vanjaram’ and in Kerala it is called ‘Neymeen’. In some places it is also known as’ king mackerels’. 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 immunity. It has low density of sodium. It lowers blood pressure, good for skin and eye. Helps in preventing cancer, protects cell damage and good for heart.
This recipe is very healthy as the fish is shallow fried in very little oil. I am using home grown, homemade coconut oil, which is free from artificial preservatives and harmful chemicals. Coconut oil gives a unique flavor and taste to the fish. Masalas are prepared fresh and applied on the fish and marinated in the fridge. Whenever guests come can prepare and served hot. It’s very easy to prepare and tastes great.
INGREDIENTS
- Vanjaram/ seer fish 1/2 kg
- Turmeric powder 1 tsp
- Red dry Chillies 7-8
- Pepper 1 tsp
- Cumin seeds/Jeera 2 tsp
- Coconut oil 2 +2 tbsp
- Coriander powder 1 tbsp
- Lemon juice 1 tbsp
- Shallots 10
- Salt 2- 21/2 tsp
- Vinegar 2 tbsp
METHOD
Wash nicely the fish with vinegar and salt. Drain it and dry in a kitchen towel. Keep it aside.
Blend the shallots, lemon juice, coconut oil, coriander powder, pepper, red dry chilies, cumin seeds,turmeric powder and salt to a nice smooth paste.
Apply this paste over the fish and marinate it overnight or 4-5 hours in the refrigerator.
Heat coconut oil in a nonstick pan, cover and cook the fish in batches on low heat on both sides for 8-10 minutes or till golden brown in colour.
Serve hot with rice or any flat bread.
NOTE: Salt and chilli can be adjusted to ones taste.
The more you marinate the masala will coat nicely with the fish and will give a good flavour.