Fish fry with green masala

What will you do, when one of your vegetarian friends is in need of a fish recipe temporarily, that doesn't smell too much? I prepared this new recipe when my friend was in need to include fish diet for the first time for her husband. I showed her to process the fish and the benefits of having it as curry than deep frying. But I knew , eating fried fish is easier for the beginners. My ordinary fried fish would have more fish smell, so she wanted one with more spices and I found this recipe myself:)  On that day we made it with butterfish . Then the next weekend I made it with pompano fish for us. (Butterfish can be made as whole fish fry, by slitting few lines and stuffing it with this masala). We tried tandoori method too, but frying tasted better. Now I am glad that this has became my hubby's favorite too.

Fish marinating in green masala

Ingredients:
Pompano fish or pomfret  (vaaval meen) - 1/2 kg (1 lb)
corn starch or rice flour - 1 tbsp

To grind:
salt - 2 tsp
green chillies - 4
turmeric powder- 1/2 tsp
Coriander powder - 2 tsp
cilantro - 2 handful
ginger - 1 inch
garlic - 4 cloves
black pepper - 1 tsp
cumin - 1 tsp

others:
lemon - 1 (juice)

Oil (to deep fry) - 200 ml (1 cup)
(I used corn oil here).

Method:
Wash the fish and remove all the fins and scales by a knife.
Then slice it into thin slices (as shown in photo).

Apply little turmeric powder over the fish and keep aside.

Grind the items given without adding water. If needed add few tsp of lemon juice.
Then mix this with corn flour or corn starch.

Mix the ground masala with the powders and salt given above.

Gently rub the masala over the fish slices(dab some masala inside the fish too)and marinate for 30 minutes.

Heat oil in a broad based wok .Fry the fish both sides crispy.

Fish fry is ready! Sprinkle some lemon juice all over the fried fish to jazz up the taste.

Serving suggestions:
Serve as side dish with any rice. The suitable combinations are sambar rice , rasam rice or meen kulambu rice.

Pav bhaji

Pav bhaji can be related to buttery mashed potatoes with an Indian touch. It is one of the popular dishes in North India and will come under 'chaat food' or 'street food' category. It will be typically served with a toasted bun called pav bun (looking like small burger buns).
The base for this curry is always potatoes and in some occasions raw plantain. Also it is noted for its rich butter / ghee flavor. It is one of my most favorites and my neighbor aunty would bring us this yummy gravy often. I used to make this with a readymade powder masala. But here is a recipe for this famous pav bhaji from scratch.

Pav bhajji with little ghee on top.

Pav bhaji is ready !

Tempering for bhajji

Boiled potato and vegetables.

Ingredients:
Boiled potato - 3 or 4
cauliflower - 1 cup
carrot - 1
green peas - 1/2 cup
capsicum - 1/2
onion - 1/2
tomato - 1
ginger - 2 inch
garlic - 3 cloves
green chillies - 3
cilantro - handful
milk - 1 cup (optional)

To powder :
Fennel - 1 tbsp

others:
ghee / butter - 3 tbsp
oil - 3 tbsp
cinnamon - small piece
bay leaf - 1
curry masala powder - 1 tbsp
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
cumin powder - 1/2 tsp
salt - to taste
ghee - few tsp while serving.
lime juice - 2 tbsp

Method:
Pressure cook the potatoes for 3 whistles or in 5 minutes in simmer after 1 whistle.
Put them in cold water and peel immediately. Mash finely using hands or a masher / spatula.
Mean while chop the cauliflower, capsicum, carrot finely and put them in a large wok with 1 cup water or milk. Put green peas also and cook till tender. To this add the mashed potatoes, turmeric powder, salt, garam/ curry masala powder, cumin powder and bring to a boil. Mash with spatula again coarsely, so that all vegetables get mixed very well.
 
Heat oil+butter in a wok and add cinnamon, bay leaf. Then add minced onion and stir fry for  a few seconds. Then add chopped tomato. Saute till oil separates. Finely chop ginger and garlic. Pour this to the boiling vegetables mixture.

Dry roast the fennel and powder it. Add this powder to the boiling mixture. If needed add some more water , so that the curry comes to a thick gravy consistency.

Switch off and mix lime juice, cilantro.

Pav bhaji is ready !

Serving suggestion:
It is traditional to add little ghee on top of the pav bhaji while it is served hot.
Serve with toasted pav buns or any roti.
Raw sliced onion and lemon are kept along with this bhaji.
Tastes good with dosa too.

Note:
My version is a simple pav bhaji recipe  'without pav spice masala mix'. We can find this pav masala easily in any  Indian grocery store (in the masala powder aisle).
If using pav bhaji readymade masala , then  don't add fennel / Sauf powder, cumin powder, curry masala powder. Pav masala has everything together.