Fish Fry

Fish Fry is an authentic south indian dish that goes well with Rice and Fish Kulambhu..This is a simple fish fry that I usually prepare at home..Will post other methods here as well in the future.

While choosing fish for frying, choose fishes that doesnt stick to your kadai or tawa. Shallow frying consumes less oil and retains the masala.

I made Fish fry as side dish to go with my main course rice and meen mangai kulambhu. I had an awesome lunch last sunday and thought like why don't I share my receipes here in my blog with my friends and readers.

Ingredients
Fish pieces - 8 to 10
Turmeric powder - 1/2 tsp
Red Chilli powder - 2 tsp
Sambhar powder - 2 tsp (combination of chilli powder and corriander powder)
Salt - to taste
Oil - for shallow fry

Procedure
1. Marinate the fish pieces with dry powders and salt and keep it aside for an hour.
2. Heat oil in a kadai.
3. In medium flame fry the marinated fish pieces with care.
4. Garnish the fish pieces with lime and sliced onion pieces.

Chettinadu Meen Maangai Kulambhu

Meen Kulambhu is a traditional South Indian dish. Chettinadu Meen Kulambhu with Maangai (Mangoes) gives a tangy taste. You people might ask a question..How it differs from other Meen Kulambhu?? We generally dont use coconut for meen kulambhu in Chettinadu side and that makes the difference and the ratio of our Sambhar powder (combination of dry red chilli powder and corriander powder) differs from the regular ones..

There is a popular song in tamil "Nethu vecha meen kulambhu enna illukuthaiyya" which means Yesterday's fish curry drags me..

Ingredients
Fish pieces - 5
Raw Mango - 3 or 4 (big pieces)
Small Onions - 10 to 15
(or)
Onion - 1 (chopped)
Tomatoes - 2 (small one crushed or smashed)
Green Chilli - 1 (whole)
Turmeric powder - 1/4 tsp
Red Chilli powder - 1/2 tsp
Sambhar powder - 2 tbsp (includes dry chilli powder and corriander powder)
Tamarind juice - 1 small cup (diluted)
Salt - to taste

To Season
Sesame oil - 2 tbsp
Fenugreek seeds (Vendayam) - 1/4 tsp
Fennel seeds (Sombu) - 1 1/2 tsp
Garlic pods - 10
Curry leaves - few

Procedure
1. Place a pan and pour sesame oil and wait till it gets hot.
2. Add the ingredients given in to season.
3. Add the onions and fry till its color changes.
4. Add crushed tomatoes, green chilli and saute till oil oozes out.
5. Add all the dry powders and little water and cook for 5 min.
6. Add the tamarind juice and wait till it gets little thick to add the mango pieces.
7. Add the mango pieces to the boiling kulambhu.
8. Now add the salt and then the fish pieces and cook for 5 minutes.
9. Reduce the flame and wait till gravy gets thick.
10. At the end, pour some sesame oil and cook in low flame for 2 min for the oil to ooze out and turn off the stove.

Crispy Prawn Oats

You people might think why I am using Oats? Didn't have bread crumbs at house for doing Crispy Popcorn Prawns and ended up with Crispy Prawn Oats..

Get the fresh King Prawns and if you don't get the fresh ones, you can go for the stored ones (especially for people in US..). Remove the head part of the prawns and clean it and see to it that you dont remove the tail part.

Believe me the tail after deep frying, gives out an awesome orange color that tempts one to eat it..

Ingredients
Ingredients
Maida Flour - 3 tsp
Corn Flour - 1 tsp
Red Chilli Powder - 1/4 tsp
Ajnomotto Salt - a pinch
Salt - as required

Crushed Oats - 2 tbsp
Crushed rusk - 2 tbsp

To Marinate
Prawn - 250 gms (large size prawns)
Egg - 1/2 (only white)
Ginger Garlic Paste - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 3/4 tsp
White Pepper Powder - 1/4 tsp
Black Pepper Powder - 1/4 tsp
Lime Juice - 2 tsp
Ajnomotto Salt - a pinch
Salt - as required

Procedure
1. Marinate the prawns and refrigerate it for more than a hour.
2. Make a paste of all the items givens in the Ingredients.
3. Dip the marinated prawns in the flour paste.
4. Roll the dipped prawns in the crushed oats or crushed rusk.
5. Deep fry the prawns now and garnish it with lime and onion pieces.