13 SIMPLE FISH FRY

Simple Fish Fry/Vanjara Meen varuval


A simple/easy and tasty fish fry. Can use any type of fish which is available. Here I have used Vanjara Meen( King Fish). All you need is to marinate the fish with some spice for couple of hours or overnight and then shallow fry. Have it with rice and a nice gravy and enjoy your fish fry.


Vanjara Meen( King Fish) - 4 or 5 Piece
Chilli powder - 1 - 1 1/2 tbsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tbsp
Vinegar or Lime Juice - 1 tbsp
Salt as needed
Oil for shallow frying
Bread crumbs - very little ( optional)


Wash fish with half of turmeric and dry out. In a different bowl combine all the ingredients that is chilli powder, turmeric powder, ginger garlic paste, vinegar or lime juice salt and mix well.


Apply the mix all over the fish. Cover and set it aside for 2 - 3 hours or overnight in a refridgerator. Remove at least 30 minutes before frying.If needed can coat the fish pieces with bread crumbs to make it crispy and avoid breaking into pieces. Heat oil for shallow frying. Add in the pieces in small batches and fry in low flame for 10 - 12 minutes. Turning very gently. Cover with a lid for fast cooking and also to retain the juice inside the fish. Remove and serve.

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28 PEANUT AND DRY ANCHOVY CURRY

Raw Peanuts( Groundnuts) and Dry Fish( Dried Anchovy) Curry

Verkadalai Karuvaadu Kuzhambu


My friend SV always talks about adding dry fish( karuvaadu) in peanut(verkadalai kuzhambu) curry and or dry field beans( mochai kottai) curry. Many time I make the vegetarian version of peanut curry by adding brinjal and or drumsticks which is a very good combo and tastes good with hot rice. This is recipe for Non vegetarian by adding dry fish in the curry. You can also add drumstick to the same. While cooking you really get a strong smell of the anchovy, so try to do it ahead itself if having guests :).

For my vegetarian version click here

Peanuts - 1 cup
Dried Anchovy( Karuvaadu) - few
Onion - 2 medium chopped fine
Tomato - 2 small chopped fine
Tamarind - 1 marble size soaked in water and pulp extracted
Coconut paste - 3/4 th cup
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Cumin powder - 3/4 tsbp
Salt as needed
Oil - 3 tbsp

For tempering:
Mustard seeds, urad dhal, curry leaves and 1 tbsp oil


Can substitute the powders with home made curry powder( mulaga thool, pulusu podi).

Cook peanuts in enough water for 2 whistles . Remove and keep aside.

Wash anchovies in warm water to remove salt and sand many times.( Note anchovies get cooked fast).

Heat oil in a pan and add chopped onions. Fry till golden brown. Next add chopped tomatoes and fry till they are mashed and water leaves out. Next add all the powders and mix once. Add tamarind paste along with a cup of water. Reduce flame and cook till it thickness. Then add coconut paste, cooked peanuts, dry anchovy and salt and cook till raw smell leaves out from the coconut and anchovies are cooked.

Temper the curry with the tempering ingredients and serve with hot rice.

As a variation can also add drumstick and brinjal after frying tomatoes and follow the same procedure.

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30 FISH CURRY/ MEEN KUZHAMBU

Fish curry/ Meen kuzhambu(kulambu)
Recipe shared in by my friend Sheela, who makes excellent non- veg dishes. This fish curry goes well with idli/dosas and of course rice.

Red Onion - 3 medium
Tomato - 2
Cumin seeds - 1 tbsp
Curry leaves - 2 sprigs
Tamarind - 1 small lime size( soaked in water for 20 mts and pulp extracted)
Dhaniya powder - 2 tbsp
Chilli powder - 2 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1.2 tsp
Methi/fenugreek seeds - few count( less than 10)
Fish ( salmon/tilapia/cat fish)
Oil - 2 - 3 tbsp


Wash and cut fish into thick slices , to it add 1 tbsp of chilli powder,little turmeric powder and salt and marinate for 1 hour. Later preheat oven to 400 degrees and place the fish slices on a greased baking dish for 10 - 12 minutes. In this recipe the fish added is spanish mackerel. To know more about it click here

Heat 1 tbsp of oil in a pan and add cumin seeds..wait for few seconds and add thickly chopped onions and half of curry leaves... fry till golden brown. Remove and cool and grind to a paste. Keep it aside.

Heat a non stick pan/kadai and add mustard seeds, methi seeds, remaining curry leaves( can also substitute the tempering ingredients with onion vadagam/thalicha vadagam). When they pop out add chilli powder and dhaniya powder, mix once and immediately add the onion paste. Reduce flame and fry well( usually takes long), till oil leaves out from the side. Next add tomato paste( can also blanch the tomatoes in hot water and then grind the tomatoes to a fine paste), turmeric powder and tamarind pulp. Cook till the raw smell leaves and oil leaves out.

Pour some water( for best taste use water washed out from rice the second or the third water which gives good taste to the curry - optional). Allow it to boil and add salt and the fish slices. Remove when the fish starts to come up . That is the stage when you know it is done. Enjoy your fish curry with idli/dosas and rice. Usually my hubby and few friends here prefer this with idli/dosas.

Variation
1. Can add a slice of raw mango when the curry is boiling to increase the taste.
2. Crush a piece of garlic and add to the curry just before removing and close the pan to enhance the taste.

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