My native Karwar style fish fry preparation served with sol kadhi, fish curry and rice (not in frame). Sol kadhi is a refreshing, digestive tasty drink popular in Goa, Maharashtra and Karnataka (Konkan Region). It is made from dried kokum fruit or kokum juice and coconut milk. Relish it as a drink or as a curry for rice.
SOL KADHI
Ingredients:
· Dried Kokum – 10-12
· Grated Coconut – 1.5 cup OR 1 to 1.5 cups thick coconut milk
· Garlic – 2 cloves
· Green chillies – 1-2
· Asafoetida (hing) – a pinch
· Sugar – a pinch
· Salt
· Water to adjust the consistency
· Coriander leaves
*****If you don't like the flavor of garlic you can replace it with cumin seeds (jeera) - 1 tsp.
Method:
· Soak the dried kokum in about ¾ cup water for 2-3 hours.
· Take a mixer jar, add grated coconut, garlic and chillies together with little water.
· Grind it and use a strainer to strain the milk. Now again grind the left-over dry coconut remains, extract the milk by adding little water.
· Repeat this process 2-3 times till all the 'milk' gets extracted from the coconut.
· Now discard the kokum from the water and add the coconut milk mixture into the kokum water, mix well to get a pink coloured solkadhi.
· Add hing, sugar, salt and garnish with coriander leaves.
· You can refrigerate it and before serving stir the sol kadhi once.
****You can also use Kokum Juice and coconut milk which is easily available in many stores, instead of using the dried kokum and extracting milk from the coconut. For this you can add crushed garlic and chillies in the cocconut milk mixed with kokum juice and other ingredients. Strain it while serving it.
KARLI FISH FRY
Ingredients:
· Fish slices (Karli)
· 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.