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Aug
10

Fish and Prawns Fry

How long has it been since I updated this section of my blog! I have been lazy and not posted any recipes though I have bombarded folks with the food pictures on Facebook, Twitter and Whatsapp and though they have got  many “likes”; I have also got abuses for not posting the recipes. So a huge sorry to all my friends and here I start with some fish and prawns fry recipes – make up for excellent quick starters. My father’s family hails from Guhagar, Ratnagiri in Konkan and I’m married into a Goan household – these fish/prawns fry specialities are a must in every Konkan/Goan fish-eating household. Try them and do let me know how they turned out.

The tip for frying fish – heat the oil in the pan well, try to take minimal oil and keep adding oil slowly depending on how much the fish soaks up the oil, and while frying fish maintain low flame and the let the fish cook in peace. Be careful while frying Bombil (Bombay Duck) – delicate hands a must for turning and frying this particular fish.

Red Masala Rava Fry:

This marination can be used for most fishes – Pomfret, Surmai (King Fish), Bombil (Bombay Duck), Verlya (Similar to whitebait), Bangda (Mackerel) and even prawns.

Proportions are for 1/2 Kg fish:

Marination Ingredients:

Ginger Garlic Paste – 1.5 tablespoons

Turmeric – 1 tea spoon

Red Chilly Powder – 2-3 table spoons (depending on how spicy you can consume)

Kokum (Garcinia Indica) – 7-8 petals.

Salt to taste

Lemon juice – 1-2 tea spoons

Take 1-2 tea spoons water in small bowl and mix the above ingredients well to form a nice thick paste. Then marinate the fish in this paste for atleast 1/2 to 1 hour before frying. My mother-in-law gives me an additional goan garam masala powder which I tend to add to the mixture to get an added spicy flavor.

The Coating

Rava (semolina) and rice powder are mixed together in the proportion of 2:1. A cup of this mixture is more than sufficient for a coating for 1/2 kg fish. Take the marinated fish and roll it delicately in this dry mixture till all sides are well coated in this mixture.

Shallow fry the fish on low flame ensuring that the mixture is not burnt. Let the fish fry for atleast 15-20 minutes and turn it in equal intervals to ensure both sides are cooked well. Cooking on low flame helps cook the fish really well and gives a firm crispy coating.

Serve hot with a tinge of lemon.

Bombil , Pomfret and Prawn Fry

bombil and prawns frybombil-pomfret-prawn

Surmai Fry

surmai fry

 Bangda Fry ( While being cooked and one already ready to serve)

bangda fry

Verlya Fry

verlya fry

If you are particular about oil – you can use the same marination to grill the fish/prawns without the coating. Still tastes great.

Grill Pomfret

grill pomfret

Green Masala Fry:

This marination generally works well only with Pomfret and Surmai.

Marination Ingredients:

Ginger Garlic Paste – 1.5 tablespoons

Turmeric – 1 tea spoon

Green Chilly & Coriander Paste – 4-5 green chillies (depending on how spicy you can consume), 12-15 fresh coriander stems with leaves, 5-6 mint leaves. Grind this mixture in a smooth thick paste. Use 3-4 tablespoons of this paste in the marination. The balance can be preserved for a month in deep freezer.

Kokum (Garcinia Indica) – 7-8 petals.

Salt to taste

Lemon juice – 1-2 tea spoons

Take 1-2 tea spoons water in small bowl and mix the above ingredients well to form a nice thick paste. Then marinate the fish in this paste for atleast 1/2 to 1 hour before frying.

Coating and frying technique as mentioned above.

green masala pomfret fry

2 comments

  1. Ashutosh Garud says:

    Coming from a Pure Veg family, who is deprived of any non veg stuff at home. However, I am one bhrast Brahmin. Naturally I crave for this shallow fried / grilled stuff. I like sea food more in this form than in gravy.
    Non Veg food is one stuff I like more when its home made rather than in restaurants.
    Can you help with some awesome chicken gravy recipes, which can be enjoyed with Roti/Naan/Chapati.
    Yeeeeeeeeeeeeeeeeeeeeeee – – I am damn hungry.
    Will have Patta gobi and poli/chapati for lunch – How exciting…………..

    1. Minal says:

      Ashutosh,
      I never eat fish in curry – I make fish curry which my friends and hubby absolutely love – but I don’t like it. So I quite get folks who don’t like it in gravy and prefer fried 🙂

      I will definitely put up some good chicken curry recipes – there is already one in the archives – chicken moghlai, try it very simple to make.

      Cheers
      Minal

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