I used a different technique to fry the dishes. Instead of keeping it straight on tawa I placed the fish pieces on a banana leaf. The advantages were more, this way the fishes didn’t stick at the bottom of the pan. The masalas applied on the fish didnt get burnt. I didn’t have to add too much oil or deep fry the fish.Result was a very tasty, crispy and flavorful fish fry. Covering and cooking also helped in retaining the flavours of the masalas.
The fish I have used is neimeen/ vanjaram/ king mackerel. 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.
This is a very simple recipe and a delicious appetizer or starter for house parties. Coated the fish pieces with few spices and fried in very little coconut oil with curry leaves.
INGREDIENTS
- Vanjaram fish 250 gm
- Turmeric powder 1/4 tsp
- Ginger garlic paste (fresh) 1 tbsp
- Coriander powder 2-3 tbsp
- Chilli powder 1-2 tbsp or to taste
- Garam masala powder 1 tsp
- lemon juice 2 tbsp
- Coconut oil 3 tbsp + 3 tbsp
- Salt to taste
- Curry leaves a handful
- Banana leaf 1
METHOD
Wash and clean the fish. I have taken 3 big half pieces of vanjaram.
Add coriander powder, garam masala powder, chilli powder, turmeric powder, ginger garlic paste , salt , 3 tbsp coconut oil, lemon juice in a bowl and nicely mix it. (Add some more coconut oil if you are not able to make a paste).
Apply the above paste all over the fish and marinate for 2to 3 hours or overnight.
Heat an iron tawa add a tbsp of coconut oil, spread and grease the tawa keep a banana leaf on top.
Add some curry leaves, and on top of that place the marinated fish pieces on top of banana leaf , pour some coconut oil on top. Cook on low heat covered till underside becomes golden in colour.
Turn the fish pieces, add little oil on top. Cover and cook the other side of the fish till golden brown. The banana leaf will help the masalas not to burn and retain the flavour of the fish.
Serve hot with steamed rice or as an appetizer.
Wow nice information.I am fisherman.Because of i was watching this blog.At last i fell good.Thanks for your great blog and sharing.
I love how versatile this recipe is – it can be adapted to use any type of fish you like, which makes it a great option for those who may not be able to find the exact type of fish called for in the recipe.