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 immunity. 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.
I am giving the recipe of Seer fish which is very simple dish and once the marination is done can be refrigerated and used for later use also. Slices of seer fish is nicely coated with Indian spices, garlic ginger and shallow fried.
INGREDIENTS
- Vanjaram/ seer fish 500 gm
- Turmeric powder 2 tsp
- Chilli powder 3-4 tsp
- Ginger garlic paste 1 tbsp
- Lemon juice 1 + 1tbsp
- Coriander powder 2 tbsp
- Coconut oil 1+3- tbsp
- Curry leaves a handful
- Salt to taste
METHOD
Clean the fish with 1 tbsp lemon and salt twice ,that helps to remove any smell from the fish and pat dry with a kitchen towel.
In a plate mix garlic ginger paste,turmeric powder, coriander powder, lemon juice, 1 tbsp coconut oil, salt and chilli powder.
Rub the above ingredients to the fish and marinate the fish for 3-4 hours. Keep in refrigerator for marination or marinate overnight and refrigerate.
Heat coconut oil in a pan for shallow frying. When the oil becomes hot add the fish pieces and curry leaves( fish can be cooked in batches). Cook on low heat. Gently flip it and cook on both sides till golden brown.
Serve hot with steamed rice.