Mangalore is known for its sea food varieties, most of them love thier fish curries and fish fry and its considered as a staple food of the region. Today i am going to show you a different variety of fish preparation its finger linking good. This is made mostly with big fish variety with lots of meat and less bones like king fish or big black pomfret or any such variety. Make a simple daal with this fish and enjoy it with rice. I got this recipe from 12 recipe book . Every time i made i throughly enjoyed it. Do give it a try.
Ingredients
- Marination ingredients;Fish pieces-1 kg (any large fish)
- Turn powder 1/2tsp
- Chilli powder 1 tbsp
- Ginger garlic paste tbsp
- Salt to taste
- Vinegar 1 tbsp
- Oil for shallow frying
- For masala;
- Onion-4 medium
- Tomatoes 2 large
- Chopped ginger 1 tbsp
- Chopped garlic 1 tbsp
- Chopped green chillies 2
- Turmeric powder- 1/2 tsp
- Kashmiri chilli powder 1 tbsp
- Coriander powder 1 tbsp
- Garam masala powder 1tsp
- Salt to taste
- Thick curd-3 tbsp
- Coriander leaves chopped 1/2cup
- Mknt leaves 1/2cup chopped
- Fried onions to garnish
- Fried cashews 10
- Fried raisins 2 tbsp
Directions
- 1Marinate the cleaned fish pieces with ingredients under marinating and let them rest for an hour in fridge.
In a pan take 1/4cup oil fry the onions till golden brown for garnish then the cashews and raisins in oil separately keep them aside. In the same pan fry the fish on both sides till cooked . Dont cover and fry. Once fried set aside.
In the remaining oil; (add more oil if required)add thinly chopped onions and saute them well until golden in color. Add crushed ginger, garlic and green chilly; saute for a minute until the raw smell goes off.
Add all the powders one by one in low flame and mix well.
Add thinly chopped tomatoes and saute until mashed well.
Add thick curd, and 1/4cup water.and half of coriander and mint leaves reserve the rest for garnish.
At this stage add fried fish pieces in to it and give a nice mix; so that the fish pieces are fully coated in the onion masala. Be careful and do with gentle hands as the fish might break.
Sprinkle fried onion, remaining half of mint and coriander leaves on top along with fried cashews and raisins.
Cover the lid of the pan and slow cook them for about 10 minutes. Serve with a simple daal and rice.
