This is the story behind my pomfret fish recipes and no wonder they taste amazing always.
Even though we all fry the fish in a more similar way, the masala added here makes a difference. While talking with my friend Gita , I found that she also follows the same recipe , which she got from her grandma who lived there years ago and that made us realize that this masal belongs to Tirunelveli. See how the simple masal makes us analyze the generations.I too wanted to post my home town version and so here is it for you to enjoy.
You are seeing the pomfret fish fry served with lemon wedges along with fish kulambu and crab masala, in out of focus:)
Ingredients:
Pomfret fish - 6 slices (1 lb)
salt - 2 tsp
Red chilli powder - 1 tsp
tumeric powder- 1/2 tsp
Coriander powder - 1 tsp
lemon - 1
To grind:
Shallot onion (sambar vengayam)- 4
Shredded coconut - 1/4 cup
cumin - 1/2 tsp
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 onion, coconut and cumin to a fine paste.
Mix the ground masala with the powders and salt given above.
Squeeze 1/4 lemon to the masala if you need a crispier fish fry.
Otherwise don't add lemon juice now.Lemon makes the fish stiff , removes bad odor and discourages breaking of fish while frying.
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 .Put the pieces one or two at a time and fry both sides crispy.
Fish fry is ready!
Serving suggestions:
Serve as side dish with any rice. The suitable combinations are sambar rice , rasam rice or meen kulambu rice.
