Masala Fish Fry...

Masala fish fry is crispy outside &soft inside.. Any south-Indian non-veg meal is never complete without a fish fry.. I love to have fish fry with sambar, curd rice...really awesome combination... My hubby is big fan of this masala fish fry... You can do it with many ways, this recipe is something new... Good starter too....

Preparation Time- 10mins        Cooking time- 15mins       Soaking time- 1hr

INGREDIENTS:

Fish pieces- 4
Ginger-garlic paste- 1tsp
Lime juice- 1tsp
Corn flour- 1 & 1/2 tsp
Gram flour- 2tsp
Curd- 2tsp
Chilli powder- 1tsp
Garam masala- 1/4tsp
Turmeric powder- 1/4tsp
Salt- as needed
Water- as needed(but not necessary)

METHOD:

• First wash & clean the fish pieces & keep it aside.....
• Take a mixing bowl, add the above ingredients & mix well with little amount of water & make into fine thick paste...
  
• Now add the fish pieces & mix evenly with the pieces... Marinate for about 1 hour...
  
• Heat oil in a pan & drop in the fish pieces... cook at low flame until golden brown color appears...
  
• Drain oil & serve hot with freshly chopped lime & onion....
• Spicy fish fry is ready to serve with rice & curry.....
  

Fish Kulambu/ Curry( with coconut)

Fish kulambu is one of my favorite non-veg dish.... This is perfect & Traditional South-Indian recipe..... Actually this is my grand mother's signature recipe... Ofcourse my mom is excellent in cooking, i learnt all the recipes from her... Actually, My friends NIVI & GAYATHIRI  like my style fish kulambu... Whenever i cooked fish curry at home, my hubby eats well...he says its finger licking taste... But he loves to eat on next day, because it is even more tasty on next day.. It goes well with idly/dosa too... I like fish curry with palaya satham...aaaahhh it tastes tooooo gooood.. I remember the song too, "Nethu vaecha meen kulambu enai izhukuthu machan...." Hope u too remember that....:-)

Recently one of my friend came for lunch, she appreciated &  loved the fish kulambu.. Try this recipe & tell your comments... 

INGREDIENTS:

Fish- 10 pieces(including head & tail)

Small onions- 1/4kg

Tomato- 2(big)

Curry leaves- 1spring

Green chilli-4

Turmeric powder- 1/4tsp

Chilli powder- 1tsp

Coriander powder- 2tsp

salt- to taste

Tamarind pulp- 7-8tsp

FOR GRINDING:

Coconut- 1/4cup

Sauted onions- 1(med onion)

Curry leaves- 1 spring

Fenugrek seeds- 1tsp

FOR TEMPERING:

Mustard seeds- 1tsp

Fenugrek seeds- 1tsp

Curry leaves- 1spring

METHOD :

• First clean & wash the pieces of fish...keep it aside..
• Heat oil in a pan & saute curry leaves, fenugrek seeds & onions for 3mins....transfer into blender & add coconut.... Grind the mixture into fine paste.....
  
• With the same pan, heat 6tsp of oil, add mustard seeds, fenugreek seeds, curry leaves, green chilli & small onions.....saute till golden brown color...
• Next add the chopped tomatoes....cook for 5mins...
• Now add turmeric, chilli & coriander powder into it...
  
• Add some water & sprinkle some salt...mix well....
• At this point, add the ground paste & tamarind pulp into it....bring it to boil...
  
• When it starts boiling, add the FISH....turn the flame into medium heat, cover & cook for 10-15mins...
  
• Once the fish is well cooked, turn off the flame...
• Mouth watery fish kulambu/curry is ready to serve with hot rice...

NOTE- Usually coriander leaves not added to fish kulambu....if you want, garnish with it.... U can add any variety of fishes to make curry... I prefer katla, Rog etc... 

FISH FINGERS...(Restaurant style)

1st time i tasted Fish finger at anjapar restaurant....it was awesome & one of my favourite starter.. Who doesn't like crispy fish fingers... especially my kid loved it... so i tried at home & came out well..... 

Ingredients:

Vanjaram fish-2pieces(any fish which has thick flesh

Egg-1 (beaten)

Red chili powder-1tsp

Turmeric powder-1/4tsp

Bread crumbs-1/2 cup

Corn flour-1tsp

salt- to taste

oil- to fry 

Method:

• Boil the fish with water, a pinch of salt & turmeric powder..
  
• once it was boiled, smash it well...
  
• Add corn flour, chili powder, salt & mix well...make it like finger shape & kept aside
• Now take a bowl & beat the egg....bread crumbs in another bowl..
• Dip the fish strips into beaten egg & put them to bresd crumbs...coat well...
  
• Repeat the step 5& keep them for about 15mins...
• Heat oil in the pan & deep fry till golden brown colour appears...
  
• Crispy fish fingers is ready, serve hot with western dip/ tomato sauce..
  
  
  

  NOTE: Do not over cook the fish pieces, it gives rubbery texture... 

  WESTERN DIP: 

  Just add 3tsp of mayonnaise & minute pieces of chopped carrots....thats it...!!!!!