Sunday, January 24, 2016

Restaurant style Vanjiram fish fry

King fish / vanjiram meen / seela meen varuval / Chennai fish fry.

In my native this king fish is considered as the king of all fishes when it comes to price ☺. We make yummy curries and fries with many kinds of masalas. Since king fish is an expensive fish, people give more attention to make it more delectable for the family. I too vary the frying masalas to make it extra flavorful, as this is my hubby's most favorite fish. We can see thin slices of fried seela meen (vanjiram) in restaurants. Every time when I say I try to bring out the restaurant flavor in my food, hubby dear will say homely food is better ☺. That is because, Xav likes fish only when I make it ☺ and his words gives me more enthusiasm ☺. Whenever I buy this kingfish, I  keep the marinated fish in fridge till hubby comes and fry this just before dinner.  By this way we can ensure 'fresh fish fry'. This restaurant style fish fry goes fine with fish curry and rice or with chicken briyani or sambar rice.

Here is one of my versions and hope you all love it.

Vanjiram fish fry in hotel style
King fish sliced  in Indian restaurant style

Always buy firm fish, that looks and smells fresh, just like this.

Marinate the fish slices and let it sit for 30 minutes or more.

deep frying the fish

Flip and fry for one more minute

Enjoy crispy Vanjiram fish fry
King fish - 2 slices  (300 gm)
turmeric powder - 1/2 tsp
salt - 1/4 tsp or more per slice
lemon - 1/4

Masala to grind:
Red chili powder - 1 tsp
coriander powder - 1 tsp
cumin - 1/4 tsp
shallot onion - 1
ginger - 3 cloves
garlic - 1 inch (small piece)
black pepper - 1 tsp
curry masala powder - 1/2 tsp

Oil - to deep fry
sliced onion - to garnish
lemon - 1/4 (to sprinkle after frying)

Rinse the fish pieces. Mix turmeric powder, salt, lemon and apply over the fish slices. Keep aside. While the fish is marinating prepare the masala paste.
Put all the items given under masala in a small jar of Indian mixie. Pulse and grind. Then grind to a fine paste using 2 tbsp water.
Keep the fish slices on a plate and rub this masala paste on both sides. Marinate in room temperature for 30 minutes or keep the marinated fish slices in airtight container and marinate inside fridge for upto 24 hours (definitely not more than that).
This fish tastes better when served freshly fried, so start frying just before meal.
Heat oil in a shallow frying pan. Put the fish slice and fry in medium heat. Flip and fry both sides till crispy on outside and soft in inside.
Take out and place on serving platter.
Decorate with sliced onion. Sprinkle few drops of lemon juice for more flavor.
Restaurant style King fish fry is ready!

Serving suggestion:
Serve as side dish with fish curry and rice or biriyani or sambar rice.

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