October 2, 2007

South Indian Fish fry

King fish is called by different names in different parts of India- Surmai in Bengal, Vanjaram meen in Tamil, Ayila in Malayalam, Visvon in Goa. Also, the methods and recipes are different in different regions. This is a recipe from Coastal India where fish is abundant. Fish curry and brown rice is a staple diet of this region. Whenever people eat fish fry, they eat it as a side along with some rice and a curry.

Preparation time: 4 hours
Cooking time: 15 mins

2 King fish steaks
1 tsp chilly powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/8 tsp turmeric powder
a pinch of asafoetida
4 tbsp semolina(rava,sooji)
4 tbsp olive oil

Marinade: Wash the steaks in cold water and keep aside. In a bowl, add turmeric, chili, coriander, cumin and asafoetida. Add 1-2 tsp of water(enough to make the mixture into a thick paste) to this mixture and mix well. Rub it on both sides of the fish. Cover the fish and refrigerate for 4 hours.

After 4 hours take the marinade out and keep it aside. Spread semolina on a plate. Coat the fish well on either sides with semolina. In the meantime, heat a skillet. Add 2 tbsp pf oil and spread it across the entire area of the pan. Add the steaks. Shallow fry them on a medium heat for 7-8 mins(till they turn crisp and golden). Flip them. Add more oil to the pan and repeat the procedure for the next side. Remove from pan and serve hot.

Note: King fish can be substituted with Halibut steaks


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