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Sunday, 24 August 2014

PEARLSPOT FRY

KERALA STYLE KARIMEEN (PEARLSPOT) FRY

SERVES 1

RECIPE SOURCE:KERALA CUISINE(TO EXPERIENCE THE WARMTH OF GREENARY  CLICK THIS LINK -http://manjuvinodztravelogue.blogspot.in/2015/02/blog-post.html)

INGREDIENTS

KARIMEEN/PEARLSPOT-1
OIL FOR SHALLOW FRYING-2 TBSP

FOR MARINATION

CHILLI POWDER-1/2 TSP
TURMERIC POWDER-1/2 TSP
CORIANDER POWDER-1/2 TSP
PEPPER POWDER-1/2 TSP
FISH MASALA(EASTERN/RUCHI MASALA)-1/2 TSP
GINGER GARLIC PASTE- 1 TSP
FINELY CHOPPED ONIONS-2 TBSP
1/2 OF A LEMON
SALT AS NEEDED


FOR STUFFING

FINELY CHOPPED ONIONS-1 TBSP
FINELY CHOPPED TOMATOES-1 TBSP
FISH MASALA-1/2 TSP
SALT AS NEEDED

METHOD

1.CLEAN AND WASH THE FISH AND MARK VERTICAL  SLITS ON BOTH SIDES OF ITS BODY.KEEP ASIDE.

2.MAKE A SMOOTH PASTE OF INGREDIENTS GIVEN UNDER 'MARINATION'.KEEP IT ASIDE
(I USED A MORTAR AND PESTLE (DINCHAK)TO MAKE THE PASTE)

3.FINELY CHOP ALL THE VEGGIES FOR STUFFING ADD FISH MASALA AND MIX WELL.KEEP IT READY.

4.TAKE THE FISH APPLY THE MARINATION ON BOTH SIDES AND IN THE VERTICAL  SLITS.

5.NOW INSERT THE STUFFING IN THE LARGE SLIT ON THE NECK REGION(THROUGH WHICH WE WILL PULL OUT THE INTESTINE)KEEP IT ASIDE FOR AT LEAST 1/2  AN HOUR.


MARINATED FISH


6.NOW HEAT OIL IN A PAN AND SHALLOW FRY THE FISH.

7.WHEN ONE SIDE IS COOKED FLIP IT OFF AND COOK THE OTHER SIDE TOO.

8.COVER AND COOK TILL ITS DONE...

9.ENJOY



KARIMEEN FRY



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