Another vacation has come and gone by. Every food restrictions you impose on yourself goes for a toss when at home in India. Initially I struggle and some how maintain a balance. After a point in time, all the determination fades and I end up eating without a second thought ( The angel in asks me to eat the food cooked with love by your family and the devil in me reminds me of the weighing scale. After conflict of interests, the devil surrenders to the angel) The first few days after the vacation is again a transition mode. Trying hard to suppress my cravings and get back into routine ( not to forget the yummy stuff you have tugged along all the way from India) One week into our return and I am still fighting off the eating frenzy.
My series of Cooking with family took backseat for a while and now I am back with the 4th in the series. Recipe from my mother-in -law's kitchen. Her fish fry always tastes different from the normal ones I have had and here is the recipe for you.
Ingredients
- Karimeen/ Pearl Spot - 2 medium size
- Garlic - 2 to 3 pods
- Fenugreek powder - 1 pinch
- Kashmiri Chilly powder - 1 tsp
- Pepper powder - 1 tsp
- Turmeric powder - 1 pinch
- Salt to taste
- Water
- Oil for shallow frying
Method
- Clean the fish, let excess water drain off and create deep gashes.
- In a mortar and pestle, crush the garlic pods.
- To this add chilly powder, pepper powder, fenugreek powder, turmeric powder and salt and combine well. Add just enough water to form a thick paste.
- Apply this marinade on the fish and let it rest for 15 minutes.
- Heat oil in a pan and place the fish in the pan. Let it cook for 5 to 8 minutes or until done on one side uncovered. Flip and cook the other side as well.
- Drain excess oil on kitchen tissue and serve hot with some vegetables
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