My native Karwar style fish fry preparation served with and sol kadhi and rice (not in frame).
Ingredients:
· Fish slices (Ravas)
· Tamarind – small lemon sized
· Garlic – 7-8 cloves
· Ginger – 1 inch
· Mustard seeds and Fenugreek seeds (slightly roasted) – 1 tsp together
· Red Chili powder – 2 tbsp
· Turmeric powder – ¾ tsp
· Coriander powder – 1 ½ tsp
· Salt
· Water
· Rava & Oil for frying
Method:
· Wash the fish slices in running water, let the water drain out, and then apply salt, leave it aside for 10-15 mins.
· Soak the tamarind in water for some time. Take a mixer grinder add soaked tamarind, ginger, garlic, roasted mustard seeds and fenugreek seeds. Grind until you get a fine smooth paste.
· Remove this paste in a bowl and add red chili powder, turmeric powder, coriander powder and salt. Adjust the consistency by adding water, do not make it very runny.
· Apply this paste to slices and keep aside for 8-10 minutes.
· Take a small plate with rava in it.
· Heat a frying pan and spread oil on it for shallow frying the fish.
· Coat the fish slices in rava and arrange the rava coated fish slices on the frying pan one by one.
· Spread oil from the sides of the pan. Remember not to cook on very low flame.
· After few minutes, flip to the other side, spread oil once again and fry for few more minutes.
· Flip it again and let it cook. Remove it from the pan once the fish is completely cooked.
· Enjoy this with any curry of your choice as an accompaniment.
*** Same marination paste can be used to fry any fish of your choice. You can keep this marination in the refrigerator for a week. But store it in a glass air tight container.
LINK FOR SOL KADHI:
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