Fish Fry II

Ingredients

• King Fish - 6 fillets
• Ginger garlic paste - 1 tbsp
• Orange red food color - 1-2 pinches
• Egg white - 1 (large)
• Vinegar or lemon juice - 1 tbsp
• Chilly powder - 1 tsp or to taste
• Pepper - 1/4 tsp
• Corn flour - 3 tbsp
• All purpose flour or maida - 4 1/2 tbsp
• Salt to taste
• Oil for deep frying

Method

• Mix all ingredients together with the fish.
• Sprinkle little water & bring it to medium consistency.
• Cover & refrigerate it for at least 1 hour.
• Heat the pan with oil.
• Then deep fry the fish between medium high & low flame.
• Remove the fish from the oil when it is done.
• Drain the excess oil & serve hot with lemon & onion.

Tip for the recipe - You can use any fish which taste good for roasting like catla, rogh & so on. You can marinate the fish over night for good taste. You can also place the fish in the sun for 30 minutes if you don't have much time.

Fish Fry I

Ingredients

• King/Seer/Vanjaram Fish - 5 fillets
• Ginger - 1 1/2 inches
• Garlic - 8
• Coriander powder - 1 tbsp
• Aniseeds powder - 1 tsp
• Chilly powder - 1 tbsp or adjust
• All Purpose Flour - 2 Tbsp
• Lemon - half lime
• Salt to taste
• Oil for shallow frying

Method 

• Grind ginger, garlic to smooth paste. 
• Mix all the other ingredients together except fish.
• Apply it on the fillets & keep it in the sun for 1 hour or it can be marinated overnight.
• Heat oil on the pan & place the fillets.
• Roast it on medium flame.
• Drizzle some more oil if necessary.
• Flip the fish & roast both the side till it becomes dark brown in color.

Tips for the recipe - While placing the fish on the pan check that the fillets has enough masala on it. You can use any fish which taste good for roasting like catla, rough, tilapia, salmon & so on.

Fish Curry I

Ingredients

• Fish - 1/4 kg (washed & cleaned) 
• Tamarind - lemon size ball 
• Shallots - 1/2 cup (Chopped) 
• Curry leaves - 1 string 
• Green chillies - 2 
• Tomato - 2 medium size (finely chopped) 
• Garlic - 3 (crushed) 
• Kuzhambu powder / Shambhar powder - 1 1/2 - 2 tsp (adjust) 
• Cumin - 1/4 tsp 
• Aniseeds - 1/4 tsp 
• Hing - 2 pinches 
• Fenugreek seeds - 1/4 tsp 
• Coconut - 1/4 cup + 2 tbsp 
• Oil - 4 tbsp 
• Salt for taste 

Method

• Soak the tamarind in hot water & keep aside few minutes. 
• Grind the coconut & make a paste. 
• Now squeeze out the tamarind & keep the tamarind water aside. 
• Add chopped tomatoes to the tamarind water & mash it well. 
• Now add the coconut paste, salt & kuzhambu masala powder to the tamarind water & mix well. 
• Add water if necessary. 
• Check the taste & keep it aside. 
• Heat oil in kadai on high medium flame. 
• Splutter Cumin, fenugreek, aniseeds, hing, green chillies & curry leaves one by one. 
• Add garlic, shallots and fry till it becomes brown in color. 
• Now add the tamarind masala water. 
• Cover & cook till there is no raw smell & the gravy becomes thick. 
• Now add the fish & continue to cook for 5 minutes or till the fish cooks. 
• Switch off the flame when it is done. 
• Serve it with plain rice. 

Tips for the recipe - Do not cook the fish for long time. Fish will take very few minutes to cook. Go for good kind of curry/gravy fishes. Fish curry taste better the next day.