As I have said in my previous recipes that there are varieties of fish fry among them is fish fry with curry leaves. I always try to make variations in fry or curry, to have a different taste. this recipe is from my aunty ,mother in laws side, I took this recipe from her and tried at my home.
You can fry it on tava or shallow fry or deep fry the fish. Fish fry is very popular dish and cooked in varieties also. Each house has their own recipe of fish fry.
You can take any fish for fry like sea bass, king fish, snapper, pomfret, tilapia, red mullet, rohu and other fishes which you get near place, all are white flesh fish. Mostly we use king fish(vangaram in tamil) and shankara in tamil like a snapper fish.
Ingredients
- Fish snapper( shankara ) or king fish(vangaram in tamil) – 500gms
- chilli powder – 2tsp
- garam masala – 1/4th tsp
- pepper powder – 1/2tsp
- coriander powder – 3tsp
- curry leaves – 10(chopped)
- salt
- water – 1tbsp to 2tbsp as per requirement
- oil for frying
Method
- Marination
- take a wider bowl or a plate and add all the ingredients to form a good thick paste of it , so that the fish can be properly marinated. Mix all well, then add water and make it like a thick paste but not very tight and dry. Mix the curry leaves well.
- Can chop curry leaves or slice it, just roughly chop, when fried, the curry leaves flavour will be there in the fish.
- apply on fish, the marinate should coat the fish well.
- keep it in the fridge for more than 2hrs covered with a lid or cling flim .
- while frying take it 1/2hr in advance and then fry it. Frying
- drizzle 2tsp oil on tava , when it gets warm, add fish on it, the sizzling sound should come.
- while frying put few drops of oil on the corner sides also, so that it does not stick to the pan and the fish is cooked well.
- do not turn the fish immediately, after 3min turn the fish and fry it.
- cook the fish till it is cooked well, the curry leaves with the marinate gives a good taste and flavour.
- If the curry leaves is coming out , it okay, after cooking it can pour it on the fish.
- in between turn the fish and fry it. fry the fish evenly. Do not turn the fish many times also. the fish gets cooked fast.
- when the fish is cooked it becomes firm.
- fry all fish slices in batches by putting oil in between, if it is required and when finished put it in a bowl or plate.
- This fish fry taste is different from the other fish fry.spicy and tasty.
- serve it with rice and fish curry or simple rasam or dal.
Notes
- Try to use tong for turning the fish.
- When the fish is cooked on one side, then only turn the fish.
- When the oil is hot then only put the fish on tava , other wise if it is cold, the masala will get stick to the tava or pan and come out.
- Cook it on medium heat not very high.
- Can alter with spices according to your taste. can add tamarind paste or lemon juice for the tangy taste.
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