Saturday, April 7, 2012

Holy Saturday- Tandoor Fish Fry with chutney

I grew up eating fish. My mom used to go to the near by farmer's market and get fresh fish every friday of the week. We had not much room or luxury to store food, as we had no fridge growing up. Later we did buy one. So only option was to get fresh and eat fresh. My mom makes excellent fish curries, fish fry's fish cutlets and you name it. I was a big fan of fish. I expected to have fish every day. My mom used to tease me saying, I have to get you married to a fish monger, so you can have fish in abundant.

The common fish available in mumbai were tarla, bangda, bombil, rawas, mushi, pomfret(was expensive),  halwa fish(black pomfret), surmai  etc................

Here you go, from my moms's kitchen to mine and from mine to yours. This is a very good recipe to make tasty fish. Remember fish is enjoyable only when it does not taste fishy.

Remember fish is not deep fried and eaten with tartar sauce. This is well marinated fish in spices, so you don;t need fish sauce, tartar sauce and so.


1(1 lb) medium sized Pomfret(cleaned and slit open) any white fish is fine.
1 tblsp Tandoor spice powder
1/2 tsp turmeric
1/4 tsp lime juice
salt to taste

Marinate: Apply all the above spices to the fish and set it aside.

Stuffing inside the fish:

Ingredients:

1/2 cup cilantro(green corriander)
1/2 cup mint leaves
2 mild green chillies
1 inch ginger
4-5 garlic cloves
1/4 cup dried or freshly grated coconut
1/2 tsp lime juice
salt to taste
2 tblsp vegetable oil

Note: Grind all the above to fine paste. Add enough water to make a paste, but not too watery.

Preparation of the fish: Slice the fish slightly from top on both sides of the fish. Not a deep slice.Then fill the chutney in the side openings of the fish. In a medium size pan, let the oil simmer to medium hot, then add the fish. Pan sear the fish on each sides for 5-8minutes, till light golden brown. They are yummy and mouth watering. Can be eaten with dal(lentils)and white rice and even chappatis.


note: BAKE THE FISH  IN A PAN SPRAYED WITH 1/2 TBLSP BUTTER AT 450 DEGREES, PREHEATED FOR 30 MINUTES OR TILL MEDIUM WELL DONE. I HAVE PAN FRIED THE FISH IN A PAN WITH 2 TBLSP CANOLA  OIL FOR 15-20 MINUTES. IT TASTES good either ways.
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