Hey...
So here comes the first non-veg dish on this blog :) Check it , Cook it the same way. And I am damn sure you will relish it. It is awesome.
Ingredients :
1.Fish (Rohu) : 1/2 kg (This is the best one)
2.Coconut : 1/2 ( Dry or Wet both can work well , but wet one is preferred)
3.Garlic : 1/2 Cup (approx 15-20 cloves)
4.Ginger : 2 inch
5.Tamarind / Imly : 50 gms
6.Carom Seeds/ Ajwain : 1 Tablespoon
7.Red Chilly Powder : 2 Teaspoons
8.Turmeric Powder : 3/4 Teaspoon
9.Salt : 1 and 1/2 Teaspoon ( As per your taste)
10.Gram Flour / Besan : 100gms
11.Oil to Shallow fry fish ( According to your wok/kadhai/pan)
For Garnish
1. Freshly Chopped Coriander Leaves
For Plating
Tomatoes , Onion , Cucumber and Lemon wedges
Procedure :
Clean the fish properly. Rub some gram flour on the fish cubes to get away with the typical fish smell. This rubbing of besan decreases the smell to 60-70% and as it is rohu fish does not spreads the smell.
So, now we will start with the procedure. Boil Tamarind in 2 cups of water and squeeze out the thick brown Imly pulp. Now , Add Coconut , Ginger , Garlic , Ajwain , Red Chilly Powder , Turmeric Powder and Salt with the Tamarind/Imly Pulp and grind thick paste in Mixer. Do not add water , this paste should be thick . Now , The Paste is ready. Put this Paste in a bowl and dip all the fish pieces in it. Let it marinate at room temperature for 30-45 Mins..
After 30-45 mins , Put Oil in a wok/kadhai , keep it on Medium flame. Drop a bit of paste in the oil to check whether it is properly heated or not. If oil is heated coat fish pieces in gram flour/besan from both sides and slowly put them in oil one by one (3-4 pieces at a time). Cover with lid for 5 minutes. Turn and sauté on medium flame until the masala is golden brown in colour. After 8-10 minutes, if you poke the piece with the spatula , You can see find perfect white fish piece for inside. This is the sign that it is cooked properly now.
The outer masala will be some what dry in texture and golden brown in colour.
You will also be able to see excess oil coming out from the sides in the wok.
This cooking time for this fish is approximately 12-15 minutes on a medium or slow flame. Fry it from all sides properly for a better taste.
So here comes the first non-veg dish on this blog :) Check it , Cook it the same way. And I am damn sure you will relish it. It is awesome.
Ingredients :
1.Fish (Rohu) : 1/2 kg (This is the best one)
2.Coconut : 1/2 ( Dry or Wet both can work well , but wet one is preferred)
3.Garlic : 1/2 Cup (approx 15-20 cloves)
4.Ginger : 2 inch
5.Tamarind / Imly : 50 gms
6.Carom Seeds/ Ajwain : 1 Tablespoon
7.Red Chilly Powder : 2 Teaspoons
8.Turmeric Powder : 3/4 Teaspoon
9.Salt : 1 and 1/2 Teaspoon ( As per your taste)
10.Gram Flour / Besan : 100gms
11.Oil to Shallow fry fish ( According to your wok/kadhai/pan)
For Garnish
1. Freshly Chopped Coriander Leaves
For Plating
Tomatoes , Onion , Cucumber and Lemon wedges
Procedure :
Clean the fish properly. Rub some gram flour on the fish cubes to get away with the typical fish smell. This rubbing of besan decreases the smell to 60-70% and as it is rohu fish does not spreads the smell.
So, now we will start with the procedure. Boil Tamarind in 2 cups of water and squeeze out the thick brown Imly pulp. Now , Add Coconut , Ginger , Garlic , Ajwain , Red Chilly Powder , Turmeric Powder and Salt with the Tamarind/Imly Pulp and grind thick paste in Mixer. Do not add water , this paste should be thick . Now , The Paste is ready. Put this Paste in a bowl and dip all the fish pieces in it. Let it marinate at room temperature for 30-45 Mins..
After 30-45 mins , Put Oil in a wok/kadhai , keep it on Medium flame. Drop a bit of paste in the oil to check whether it is properly heated or not. If oil is heated coat fish pieces in gram flour/besan from both sides and slowly put them in oil one by one (3-4 pieces at a time). Cover with lid for 5 minutes. Turn and sauté on medium flame until the masala is golden brown in colour. After 8-10 minutes, if you poke the piece with the spatula , You can see find perfect white fish piece for inside. This is the sign that it is cooked properly now.
The outer masala will be some what dry in texture and golden brown in colour.
You will also be able to see excess oil coming out from the sides in the wok.
This cooking time for this fish is approximately 12-15 minutes on a medium or slow flame. Fry it from all sides properly for a better taste.
Serve hot and Enjoy this yummy fish fry and do let me know how was it. I really hope you would relish it.
Keep Checking the blog for more recipes and easy cooking tips. Blog is updated on daily basis. :)
Catch you guyz tomorrow with a sweet dish :)
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