Karimeen Fry|Pearl Spot Fish Fry || Cooking with Family and Friends

Karimeen Fry|Pearl Spot Fish Fry || Cooking with Family and Friends - #4||

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

Comments

Traversing the Deutschland-Frankfurt on foot

No better way to explore a new place than on foot - soaking in the ethereal rays of the sun and the gentle breeze setting the tone for the late afternoon, we set out to explore the pristine town of Frankfurt along River Main. Half a day in Frankfurt was all we had, nevertheless, we managed to comfortably traverse the city and all we wanted to see and do in 6 hours. Given that we visited Frankfurt in the end of April, the weather ranged from 6 to 20 degree, warm clothing is always recommended. Setting out from the B&B Hotel in Frankfurt, we headed in the direction of the river. A city along the banks of a river, gives the place a special charm, atleast that what I think! Every travel brings about new revelations. I come from a place where there is no dearth for sunlight and hence, probably do not value it enough and here I was at a place where the glorious sun presents itself in its full glory once a while. The green pastures along the banks of the river had people sleeping shirtles...

Paratha Egg Roll

Even the best of the hostel food seems bad when the monotony in their menu gets to you. That was the case with our hostel. We were blessed to have non vegetarian food for every dinner except on Fridays but yet after a point in time we began craving outside food.That is how food from Ande ka Funda, a small food joint near our hostel caught our attention. It was very affordable on our student days allowance and quite tasty too - Egg roll, bread omelette, aloo paratha, gobi paratha were their popular items. I took a liking for their egg rolls which came either as single egg roll or double egg roll. The double egg roll made a good meal! My paratha egg roll came into being trying to replicate theirs. Its a favorite due to the simplicity of the whole thing! You need not make paratha from scratch, you could always use the store brought ones when you are in a hurry! The same recipe goes well with chapati too! It is my go to recipe when we need a quick dinner! Ingredients Plain P...

Kashmiri Pulao

Just like the place, Kashmiri Cuisine can also leave you spellbound. While generally known for the rich lamb dishes, Kashmiris pride in their vegetarian delicacies like the Kashmiri Dum Aloo, Kashmiri Rajma and the Lotus stem curry. One such cuisine that is very popular and eaten with equal frenzy across the country is Kashmiri Pulao. What makes Kashmiri Pulao different from the rest is the use of dried fruits and fresh fruits in addition to the vegetables cooked in milk and saffron. Raitha alone is an excellent accompaniment or you may chose to have this with any gravy. It took me two years after my visit to Kashmir to finally try this out and I was lucky enough the very first time. The flavor filled aroma was more than what I could possibly ask for. There you go - Ingredients Basmati Rice - 1 cup Milk - 1 cup Water - 1 cup Saffron Strands - 3-4 Cardamom - 3 Cinnamon - 2 inch stick Cloves - 3 Pepper Corns Cumin seeds Bay leaf - 2 Mint Leaves - 5-6 Gi...

Wanderberry Tales

Search This Blog