Thursday, November 29, 2012

A Keralite Special~Fish Galore~ Netholli, Karimeen and Prawn Fry

Lunch cannot be complete without these piscean beauties -Nehtolli (Anchovy) , Karimeen (Pearl Spot) and Konju (Prawn) Fry....its a feast for the senses!!!

For the masala
Chili Powder - 2 tbs
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Fenugreek Powder - a pinch
Ginger Garlic Paste - 1 1/2 tbs
Crushed Black Peppercorns - 1tbs
Salt to taste
Lime - 2 halves, squeezed

I have used the same masala to marinate all the three, I had two Pearl Spots, about a half a kilo of anchovies cleaned with their heads off and about half a kilo of prawns de-veined.

Make a thick paste using all the above powders using about 1-3tbs of water if required, the lime juice should do. Smear them onto the fishes and keep them aside for about 1/2 to 1 hour before frying. Heat a deep frying fan with oil (coconut oil is the best, but you could use sunflower oil). Fry the fish till browned on both sides. Serve them with rice and curries.

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