Food for 7 Stages of Life

Atlast I had few good pieces left that could be used for fish fry. You can read my earlier post on fish curry, that could tell you why I didn't have many pieces. We had rice, fish curry, fish fry and some curd rice. It was a perfect meal. I have used Gingerly oil, you could replace it with any oil of your choice. Fish usually tastes great with mustard oil or gingerly oil. When it comes to frying we can alternatively toast it in a toaster or conventional oven or even a microwave oven (it might smell though) and prepare an oil less fish fry. Will post the time and temperature details when I prepare it next time.

Ingredients

Method:

Another random recipe from my experimental kitchen. I actually bought king fish for frying it but ended up making fish curry as I couldn't cut the fish into thin slices. I bought fish from a Asian supermarket. The pieces were really thick and I didn't notice. When I got back home, it was too hard for me to cut it due to the small round bone in the center. But I am happy coz I ended up making delicious fish curry. My hubby doesn't like fish in any form. He would be ok if it is fish fry. To my surprise, he loved the curry and wanted to have more.

Ingredients

Method

Clean and wash the fish thoroughly. I would use turmeric and salt water to clean them.

In a large bowl, add salt,1/2 a portion of chili powder, pepper powder, cumin powder, dhaniya powder, turmeric powder. Massage the fish with this mix. Marinate for couple of hours in the freezer.

Couple of hours later:

Soak tamarind in 1/2 cup of water for 30 minutes. We can soak it in warm water for 10-15 minutes if we are running late. Extract the juice

In a kadai, add oil, when it is hot add mustard seeds and let is splutter then add cumin seeds, curry leaves, green chili and saute.

Then add onion, shallots and saute until it turns golden brown. Between add some turmeric powder and salt.

Add tomato and let it become soft and mushy.

Add ginger garlic paste and let the raw smell disappear.

Then add tamarind water and bring into boil then add the remaining portion

of chili powder, pepper powder, cumin powder, dhaniya powder, turmeric powder.

Add 1/2 cup of water and bring it boil. (Can add more water for thinner gravy) Then add marinated fish and let it blend well. Add more salt and spice if required.

Let the fish cook on low flame for 15-20 minutes or until the fish is cooked well.

Garnish it with coriander/cilantro leaves and Serve hot with rice or rotis. Fish curry usually tastes better when consumed the next day of preparation.

I would like to send this dish to 'Side dish for chappati' blog event hosted by Vicky