Wednesday, April 7, 2010

Simple Fish (Pepper) Fry / Poricha meen

Guys, did u realise? Not even one fish recipe in this blog! That's not happenin'!... anyways, I'll start off with the most common n irresistible dish of any Kerala household which is adored by each n every Keralite..Be it lunch, or even as a snack, fish fries are always favourite for us.. and I guess for any non-veg in India too!

Fish fries would be the best if you use fresh fish along with using the right marination & the right quantities. You may use any freshwater fish like Pearlspot (Karimeen) or King fish (Neymeen) or .. Pompfret (aavoli) or any fish actually... Try this recipe with the fish u bought today.. Though there are different types of marinades, I would like to come up with the easiest n yummiest recipe for u... No much prep work needed!!!

If you bought Pearlspot, you needed  cut it into pieces, however, if its King fish, cut the fish into 1 inch pieces.

Ingredients :

Pearl Spot : 2 medium ones.
Turmeric powder : 1/4 tspn
Pepper powder : 11/2 tspn
Chilly powder : 1/2 tspn
Lemon juice : 5-7 drops
Curry leaves: 2 sprigs
Coconut oil : 3 tbspn
Salt : as required
Onion rings : 10 nos.
A slice of lemon
  • Wash and clean the fish thoroughly. Now make slits over the body without squeezing the fish / giving pressure. Drain water and keep aside.
  • Mix the three powders mentioned above along with salt (according to your preference) and water n make a thick paste and also, add lemon juice to it. Taste the marinade and add more pepper if you need it to be more spicy and also add salt if less.
  • Marinate the fish with the paste, keep aside for 1-2 hours. Take care to marinate the fish evenly allowing the paste to cover the fish and even the slits and sides of the head.
  • Take a heavy-bottomed pan, pour oil to it. Once hot, add the curry leaves along with the sprig and fry them, remove and keep aside.
  • Now, put the marinated fish or fish pieces onto the pan and deep fry under medium flame or shallow fry until crispy. Do not flip the fish very often to prevent cracking and for the marination to stick to the fish. Wait for about say, 2-3 minutes and then, flip the fish..
  • Garnish with fried curry leaves, onion rings and a slice of lemon. 
If you've got excess marination, you may fry the same under low flame till crispy and sprinkle over the fried fish.

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