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