Lunch cannot be complete without these piscean beauties -Nehtolli (Anchovy) , Karimeen (Pearl Spot) and Konju (Prawn) Fry....its a feast for the senses!!!
Ingredients:
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.
Ingredients:
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.
Omg!! what awesome dish and looks delicious..
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