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27 March 2018

Fish Tawa Fry ( with Coconut Milk)

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Fish Tawa Fry




Spicy kerala style fish tawa fry with coconut milk
Prep Time: 40 minutes .
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:
  1. Mackerel /king fish / Karimeen/pearlspot- 300 to 350 gms
  2. Ginger,finely chopped- 2 tsp
  3. Garlic,finely chopped- 2 tsp
  4. Green chilies,chopped- 2 to 3
  5. Shallots,sliced- 4 to 5
  6. Curry leaves - 1 or 2 sprigs
  7. Kashmiri chili powder -1/4 to 1/2 tsp
  8. Tamarind pulp- 2 tsp(pulp from small gooseberry size ball)
  9. Coconut milk- 1/3 cup
  10. Coconut oil - as requied
  11. Salt - to taste
For marination:
  1. Kashmiri chili powder- 1.5 tbsp( according to taste)
  2. Coriander powder - 1 tsp
  3. Turmeric powder- 1/4 tsp
  4. Garam masla powder - 1/2 tsp
  5. Fenugreek powder- 1/8 tsp
  6. Cumin powder - 1/4 tsp
  7. Black peppercorns- 1/4 to 1/2 tsp(according to taste)
  8. Ginger- 1" piece
  9. Garlic- 3 to 4 cloves
  10. Curry leaves - 3 to 4
  11. Coconut oil - 2 tsp
  12. Water - as required
  13. Salt - to taste
Instructions:
  • In a blender,add all the ingredients listed under 'for marination' and grind to form a thick paste.
  • Rub this onto the fish.Marinate for about  2 hours or at least 30 minutes.Heat oil in a pan and shallow fry the fish.
  • Once it turns dark golden brown on one side ,gently flip over and cook  until the other side is done.Transfer the fried fish onto a plate.Set aside.In the same pan,add (add more oil if required) add ginger , garlic and green chilies and saute until raw smell leaves.Add shallots and curry leaves ,saute until shallots turns soft.
  • Reduce the flame to low and add kashmiri chili powder and saute until raw smell leaves .Now add the tamarind pulp and mix well.
  • Add the coconut milk and salt to taste and stir well.Now add the fried fish,spoon the gravy on the fish and cook for about a minute or two.
  • Gently flip over and spoon the remaining gravy on top.Cook for 1 or 2 minutes or until the fish is well coated with the thick gravy. Garnish with curry leaves .Serve with sliced onion and lemon wedges.
  • NOTES
    • 1 cup = 250 ml
    • Adjust the quantity of  kashmiri chili powder,black pepper powder and green chilies according to your taste. 





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