Saturday, 13 April 2013

Fish Fry

My Parents Hail From Orrisa And Past 2 Years Fish Has Been Part Of Our Diet By Hook Or Crook
Mom has her own reasons to make fish part of our food. The Above Pic is the kind of fish we always use at home. Fish bigger in size and which thrives in fresh water. Gud for health and yes less stinking smell as well after cooking.
There is no week when my mom can go without fish, Sometimes im shocked and surprise when they talk about different breeds of fishes just by knowing its description. I feel my parents have done P.HD in fishology lolzzz. We use a unique masala paste to bring in a different flavor to the fish fried or gravy it is just out standing. I was never into fish thingy until I learnt how to fry it, I started enjoying frying fish pieces For my own sake of pleasure lolzz.

The Above Pic is the spl masala we use in fish cooking. I know my relatives use this paste, but dont know in particular if this paste is acknowledged in other cuisines or not may be people from Calcutta or Bengal region use I purely have no idea about it I haven't really come across anywhere, So im taking pleasure to post this new thingy over here.
I took this pic when mom had kept out from freezer to thaw it. Yes!!! We can Freeze it For our next use upto a month but I would suggest consume it within 2 weeks time incase you like to prepare in large quantity. Otherwise just little amount of grinding this paste for single use is gud enuf :)

For fish Pieces 8-10
Mustard Seeds - 2tbsp
Garlic - 5-6 big cloves
Grind these 2 ingredients to make it a fine paste by adding little water at a time, Your Secret paste is ready. My honest opinion it dont really smell gud when raw grinded, but after it is cooked with fish, The taste fly's to some other world i guess lolzz.

Ingredients:
Fish - I had 8-10 pieces aprox you can adjust the quantity of masalas acordingly
Red chilli powder - 1tsp
turmeric powder - 1/4th tsp or more
Salt acording to taste
Mustard- Garlic masala - as per need
Oil to shallow fry

Method
- Wash fish pieces and drain excess water
- Mix all the masalas with salt.
- Keep it to marinate for 15-20 mins minimum, and maximum as u wish
- The more time for marination the more flavors gets into pieces
- Take oil in flat frying pan. heat the oil hot and put in fish pieces one by one
- Shallow fry in low medium flame flip the side fry it nicely and remove it.
Serve With Any Kind of Rice/ Roti/ Pratha

Best Combination goes with Plain rice and daal :)

Crispiness of fish after frying from the sides.

Notes
- Make sure all the masalas coat well to the fish pieces
- While frying chances r that coating of marination might leave the pan oil, so to avoid this put fish in oil only when oil is hot, after 30 sec medium the flame, when the sizzle sound reduced a little, high the flame and flip to another side, leave for 30 sec and medium the flame, till the sizzle drops, finally high the flame flip both sides till u feel well done. and remove the excess oil. This way Masalas splitting wont spoil the oil in the pan :)
- You can also add some lemon juice while marinating, my mom says adding lemon wont absorb excess oil.
- When the fish is fresh and fried for 1st time it will remain crisp only for time being, If you want really crispy ones fry at 1st and let it sit in fridge for a day/night and again drizzle little bit of oil in the pan and fry it in low heat till each side gets crisp, this stays crispy for longer time and gives really gud taste, this technique does apply to all kinds of fish breed

This fish can be stored in airtight container in fridge for a week, when ever needed can be reheated in stove top tava itself with little oil this gives a very crispy fry later on, freshly fried fish cannot become crispy.
This fish when added to fish gravy makes excellent dish :) Adding here a pic of Gravy Which my mom makes excellently :)
Again same masala of mustard and garlic is used :)
Coming Soon This Recipe Will learn from mom 1st :) Though I know how she cooks I never tried to step into her shoes :D