Thursday, October 10, 2013

Fish Chilli Fry





Chew on this:

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
(J R R Tolkien) 


Hmmm...that was a morsel and now to come to the point. This is one fish dish that adds so much to a simple dal-chawal meal or a dal-roti one, in a jiffy! In India I used Surmai (aka Sear fish or King Fish) but it isn't available here so I use a fish named Reineta. It has firm flesh and doesn't break up in a curry or a fish-fry. It doesn't taste as good as surmai but I guess beggars can't be choosers and so this here woman is content with second best!

Ingredients:

Fish............................200gms (I used a small fillet)
Onion.........................1, chopped into small pieces
Ginger.......................1/2" pc, crush in a mortar for 1tsp ginger paste
Garlic........................3 cloves, crush in mortar to make 1 tsp garlic paste
Coriander pwdr.........1 n 1/4 tsps.
Red chilli pwdr..........1/4 tsp or acc to taste
Cumin pwdr..............1/4 or 1/2 tsp
Green chilli...............2-3, or acc to required heat, sliced diagonally
Dry red chilli............3
Lemon
Curry leaves.............a few, fresh or dry, acc to availability
Salt
Extra Virgin Olive oil.....3 tbsps.



Rub the fillet with a bit of red chilli powder and a bit of salt. Keep aside to marinate while you cut the onions, crush the garlic and ginger.

Now cut the fish fillet into 1/2" cubes. Add a good squeeze of lemon juice, about 1 tbsp. Mix/toss the pieces to cover all in the lemon juice.

Heat oil in a non-stick pan. Add the dry red chillies and give them a quick turn around in the oil and remove when they are a rich maroon. Now keeping aside 1 tbsp. of the chopped onions, add the rest of the chopped onions into the same oil. If you are using fresh curry leaves add those too. When the onions are light brown, (add the dry curry leaves, if you are using dry ones) and ginger-garlic paste.



Stir to mix all the items. Cook for 30-40 seconds, stirring from time to time on medium heat. The aromas of ginger-garlic-onion mix will be released and it's time to put in the coriander, red chilli, turmeric. Swish the mixture around briskly. The coriander will release a sort of nice, sweetish aroma. It's time to add the fish, green chilli, and tbsp of chopped onions. Add salt to taste.



Continue on medium heat, stirring the fish, onions, green chilli with a gentle lift and turn motion. Cook until the onions are browned and the fish takes on a nice creamish hue. A minute before removing from the stove, add the cumin and stir fry for 30 seconds. Remove and serve with a slice of lemon. A bit of lemon juice enhances the flavours, but it is optional. Eat it the way you like it!



Bon Apetit!

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