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.
In this recipe fish is cooked and added in a thick sauce. Tomato, Onion, Garlic and spices are used to make the Sauce.
INGREDIENTS
Seer fish pieces 250-300 gm
Coriander powder 1 tsp
Roasted cumin powder 1 tsp
Turmeric powder 1 tsp
Vinegar/lemon 2 tsp
Refined oil
Salt to taste
FOR WET GRIND
Shallots 4-5
Onion medium 1
Tomato (big) 2
Cumin seeds 1 tsp
Celery chopped 1 tbsp
Chilli powder/pepper 2-3 tsp or as required
Garllic cloves 4-5
METHOD
Clean the fish with vinegar or lemon and salt twice, that helps to remove any smell from the fish and pat dry with a kitchen towel.
Marinate the fish with salt and turmeric for 2-3 hours.
Blend all the ingredients for wet grind into a fine paste. Keep the puree aside.
Heat 2 tbsp oil in a non stick pan, add the fish pieces and on low fire cook both sides of the fish for 7-8 minutes, turn it gently or it will break. Turn off the heat and keep it aside.
In a kadhai/ deep pan add 2 tbsp oil and add the puree, cumin powder, salt, chilli powder and coriander powder. Cover and cook till it becomes thick on low heat for almost 20-25 minutes, stirring occasonally. Add 2 tbsp oil.
Add 2 tbsp water and the fish pieces and nicely incorporate in the thick sauce and cook on low heat for 5-6 minutes. Make sure it does not get burnt.
Garnish with coriander leaves. Serve hot with any flat bread/rice.