I was thinking of recipes to submit to this month's The Kerala Kitchen event, which is one of the most popular events of the blogosphere, with recipes collected and showcased every month from different bloggers at The Kerala Kitchen blog. A few months ago, I had won the "Best Dish" award for my Pressure Cooker Fish Preserve. Going through the Kerala Kitchen blog now, I was pleased as punch to see that I had been included in the hallowed list of members of the blog! So I get to flaunt a special badge showing off my membership (see right side panel here). Of course, I had to celebrate and participate this month for sure! Browsing through my folder of photographs of dishes yet to be blogged, I came across this fish fry recipe which is a family favorite. This is something my mom makes frequently for dinner and goes perfectly with rice, bread, or chapathi. Why is it a "surprise", you might ask? Because it is remarkably simple to make and is perfect for those nights when you want to rustle up something tasty and healthy and satisfying really quickly (in about 30 minutes). Here's how to do it!
To serve 4 people
4 or 8 half-inch slices of any fleshy fish (Sear fish ("neymeen/aikkoora" is best for this)
For the marinade:
- 1 teaspoon turmeric powder
- 2 teaspoons chilli powder (adjust according to your taste level)
- Salt to taste
- 1 teaspoon ginger-garlic paste (optional)
For the sauce:
- 2 large onions, sliced long and thin
- 2 large tomatoes, sliced long and thin
- 2-3 green chillies, slit lengthwise
- 1 small capsicum, sliced long and thin (optional)
- 2-3 tablespoons vegetable oil (I use sunflower oil)
- Salt to taste.
- Pepper to taste.
- A handful of coriander leaves, chopped fine.
- Combine all the ingredients for the marinade with enough water to make a thick paste. Spread this on the fish slices and let it rest for 5 to 10 minutes.
- Now take a wide frying pan (one with a rim, which can accommodate all the fish pieces at the same time)
- Pour the oil into the pan and wait for it to heat up.
- Now reduce the heat and place the fish slices in the pan.
- After 10 minutes, gently flip the fish over. It should be a golden color by now.
- Sprinkle all the ingredients from the "Sauce" list on top of the fish. Do not mix it now.
- Sprinkle salt and pepper also on top.
- Cover with a lid and let it simmer.
- Every 5 to 10 minutes of cooking, open the lid and give the onion-tomato mixture a stir, without stirring the fish. Sprinkle some water also on top.
- After about 15 minutes, it will be done. You will know when a lovely smell of mouthwatering fish wafts through the lid!
- Open the lid, garnish with chopped coriander leaves, and serve immediately!
I am submitting this to the Kerala Kitchen Event for October, hosted by Divya at her lovely blog this month and also to the Kerala Kitchen blog, which is a treasuretrove of all recipes from past events as well as a collection of the most mouthwatering blogs from talented Malayalee ladies from around the world! Check it out!