Thursday, February 9, 2012

Anchal Masala Fry
















Ingredients :
  1. King Fish/Seer Fish / Nenmeen /Aykoora/Anchal - approx 1/2 kg
  2. Shallots - 2 ground to a paste
  3. ginger garlic paste - 1 tbsp
  4. Chilly powder - 2.5 tbsp
  5. Turmeric powder - 1/2 tsp
  6. pepper powder - 1/2 tsp
  7. Vinegar - 1.5 tbsp
  8. Curry leaves - 1 spring
  9. Coconut Oil - 2 tbsp ( plus enough to shallow fry - approx 1/2 cup)
  10. salt - to taste.

Method:
Wash and pat dry the fish steaks.
Make a marinade adding all the ingredients above except the oil to deepfry.
To the marinade add 2 tbsp of coconut oil and vinegar and if needed few tbsp of water .
taste the marinade for salt and spices , adjust if necessary .
Apply the marinade to the Fish and leave aside for 30 minutes to 1 hour.
Since we add vinegar - do not leave it more than an hour .Acid tends to cook the protein and your fish tends to get tough if you leave it longer marinating in vinegar.
If you have to leave it longer add vinegar at the end .
In a flat pan add a few tbsp of coconut oil and when it is hot add the fish pieces.
Fry for 2-3 minutes per side on medium heat.

note : When buying kingfish ,always get the big ones they taste better.The bigger the better.
When you fry fish or anything for that matter try and turn it  only 1 time for best results.

3 comments:

  1. Yuummo Priya, weekend-nu njaan anghu enthuve. Loved that Thali platter, nicely presented :)

    ReplyDelete
  2. Adipoli! Evide eppo king fish kittane ella :-/

    ReplyDelete

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