Showing posts with label Indian Spices. Show all posts

Tuesday, January 26, 2021

Indian Style Red Snapper Fish Fry | Red Snapper Fry

Red Snapper Fish Fry, a delicious and flavorful Indian Style fish fry with red snapper. Red Snapper fish(also known as Sankara meen in Tamil) is a white flesh fish and it goes really well with Indian spices & flavors.

Here in North America, this is my go to fish for making Indian fish curry and Indian style fish tava fry. In recent times, it's quite hard to source this fish where I live now because of the current pandemic situation.

Last week, luckily got this fish from the nearby store and made fish curry and fry along with rice and rasam for our lunch and it was a hearty meal for sure ! If you haven't tried this fish so far and are desperately looking for good fish for Indian curry in North America, i would highly recommend the Red snapper fish.

Here in this recipe, I have used only the basic indian spices and didn't use any ginger garlic paste, coriander powder and garam masala powder. Nevertheless it still tastes awesome with the wonderful flavor of curry leaves and coconut oil.

For the good fish curry and fry, all you need is some tartness, spiciness and salt. Additionally i like curry leaves flavor in my fish fry so whenever i have some fresh leaves, i would use it in my fish fry. But if you can't source the curry leaves, you can skip that ! But i would highly recommend virgin coconut oil for frying the fish, it totally elevates the taste to the whole new level.

Related : How to make Finger Fish Fry

Ok, before moving on to the recipe, let's check out some FAQs about fish fry !

How to avoid the fish getting stick to the pan?

This is the most common issue that many people face while frying the fish. There are few things to be taken care of to avoid sticking to the bottom

First, the temperature of the pan is important. It should be really hot. Add the fish only when the oil is about to smoke.
Use a heavy bottom pan. Here I'm using a cast iron pan. Thick iron dosa pan(irumbu dosai kal) also works well for fish fry. If you're a beginner, use a non-stick pan to avoid the mess :-)
Don't flip the fish on to the other side immediately. Cook it for at least 1&1/2 to 2 mins in medium flame before flipping.

Why is the masala not sticking to the fish ?

It's an another common problem !

First make sure the masala is thick and apply a thin layer of masala on the fish.
Again the temperature of oil is important. Make sure it's really hot
You can add a tsp of rice flour or all purpose flour in the masala to stick it better.

Which oil is best for fish fry ?

Coconut oil !! I simply love the flavor of the coconut oil in fish fry. I may be a little biased here. Since I grew up eating fish fried in coconut oil as a kid, I can't think of any other oil for best fish fry !

That's it !! Now let's check out on how to make this delicious Red Snapper Fish fry !

Indian Style Red Snapper Fish Fry

Preparation Time : 30 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Fish | Recipe Cuisine: Indian

Ingredients

Red Snapper Fish - 1 lb
Red chili powder - 1&1/2 tsp
Turmeric powder - 1/4 tsp
Lemon Juice - 2 tbsp
Curry leaves - 2 tsp(finely minced)
Salt - to salt
Coconut Oil - 2 tbsp

Procedure

First clean the fish pieces well and then mince the curry leaves finely.

In a plate add the spices(turmeric, chili powder ), salt and the curry leaves. Add the lemon juice and make a paste.

Take a piece of fish and rub the masala on both sides of the fish.

Do the same for all the fish pieces and then cover with lid and let it marinate for 30 mins.

Heat the coconut oil in a thick bottomed pan(i have used cast iron pan), let the oil melt completely and hot.

Then add the fish pieces. After about 3 minutes, flip the fish pieces into other sides and let it cook for 3-4 mins in the medium flame.

Tasty and flavorful Red Snapper fish fry is ready.

For fish curry, check out this recipe !

Related : How to make Pepper Fish Fry

Notes:

Depends on the thickness of the fish pieces, the cooking time varies.
If you like more flavor, you can add a tsp of ginger garlic paste and garam masala
Instead of coconut oil, you can use any flavorless oil also.
If you can't source the curry leaves, you can skip that.

Thursday, July 6, 2017

Salmon Fish Fry with Indian Spices | Salmon Fry | Fish Fry

Salmon fish fry, an easy and tasty fish fry with indian spices. You can serve this salmon fish fry as starters or as side dish for your rice,either way it has wonderful flavor and taste absolutely delicious.Before marriage, in our home, we had bought mostly vanjaram meen(king fish), the main reason was it doesn't have much pin bones and of course we love the taste of that fish,so generally i hesitate to try any other fish.

Here in US, even the fish we got in the name of "King fish" doesn't taste like the one we used to get in India.So after trying various fishes, salmon and red snapper only suit to our taste and this fry is our favorite. You can do this fry with any fish,so far i have tried with red snapper,salmon & tilapia and all turned out very well.Now let's see the procedure for making this yummy fry.

Salmon Fish Fry with Indian Spices

Preparation Time : 2 hrs | Cooking Time : 15 mins | Serves : 2 to 4
Recipe Category: Fish | Recipe Cuisine: Indian

Ingredients
Salmon Fish -1 lb
Red chili powder - 1&1/2 tsp
Coriander powder - 2 tsp(optional)
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon - 1
Curry leaves - 1 tsp(finely minced)
Salt - to salt
Oil - for shallow frying(i have used about 2 tbsp)

Procedure

First clean the salmon well and cut into desired size. Now in a plate,add the spices (turmeric,chili & coriander powder),salt & ginger garlic paste.Mix it well.

Then add the curry leaves and squeeze the lemon juice into the spices and mix it well.

Apply the masala evenly on all the fish pieces ,cover it and let it rest for 2 hrs.Then heat the oil in a kadai for frying.

Place the fish on the kadai and cook it on medium flame for 3-4 mins on each sides.Remove it on the plate.

That's it, Tasty and flavorful fish fry is ready.

Notes:

When the fish is completely cooked, it becomes flaky.
Depends on the size of fish, it may need more or less time of cooking.So keep an eye on it while cooking.
For more flavor, add a tsp of garam masala along with other spices.
Add fish into the pan when the oil is hot and then cook it in medium flame.It prevents the fish to get stick on the pan.

Monday, April 17, 2017

Home made Coriander Powder | Coriander Powder | Indian Spice Powder

Coriander powder is one of the few ingredients that you must need in Indian Cooking. Now a days, you can find coriander powder in almost every grocery store.But i like to make my batch of coriander powder at home for the past one year.

When we were in India, i never brought any spice powder like chili powder, sambar powder and coriander powder from stores. Amma always make big batch of all these and pass it to me.After moving to US, initially i brought it from stores and tried various brands,but i'm not satisfied with any of those brands.First they are available in large packs(minimum 200gms,yep it's more for 2 people) and it lost it's flavor just after few weeks.Home made coriander powder also lost its flavor over the time,but not as quick as store brought ones.So i had started to make coriander powder on my own in little batches for our need.If you have good blender,then it's very easy to make & also it's so fresh and more aromatic than any store brought coriander powder.

Home made Coriander Powder

Preparation Time : 15 mins | Cooking Time : 5 mins | Makes : 1 cup
Recipe Category: Spice Powder | Recipe Cuisine: Indian

Ingredients
Coriander seed - 1 cup or as needed

Procedure

Heat a kadai in medium flame and add the required coriander seed and roast it on medium flame.Once the coriander seed becomes aromatic and also slightly becomes brown in color,switch off the flame and let it cool.

When the coriander seed is still warm,add it into the blender/mixie jar and grind in medium speed for 2 mins, you will get coarse coriander powder at this stage.

To get fine powder, again run the blender in medium speed for 1 to 1 1/2 mins,you will get fine coriander powder.

That's it, Home made fresh and aromatic coriander powder is ready.Store it in air tight container for long shelf life.

Notes:

Sieve it once,if needed.
Roast till aromatic is most important to get flavorful powder.
Instead of dry roasting, you can use sun dried coriander seeds also.
Don't let the coriander seed cool completely.
Grind the coriander seed still it's warm,it helps to get fine powder.

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Tuesday, January 26, 2021