Ingredients
- Anjal/Kingfish- 3-4 pieces the size of your palm; the fish must be sliced in half an inch thickness into the bone
- 1 medium sized, ripe Tomato
- 2 tsp of Kashmiri chilly powder
- 1 tsp of Coriander powder
- 1- 1 1/4 tsps of Turmeric powder
- a pinch of Methi seeds
- 1/2 tsp vinegar
- 1/2 tsp Oil (preferably coconut oil)
- a sprig of Curry leaves
- 2-3 cloves of Garlic
- 1/2 tsp finely chopped Ginger
- Salt to taste
- a little water
Method
To make the masala for the fry, mix all the ingredients except the fish in a blender and grin it to form a paste.
check to ground masala for salt, spice and general flavor, and make any correction if required. Note here that as we will not be salting the fish, the masala must suffice for even after the fish is added.
Heat a nonstick pan with a little oil and add the masala paste. Fry in medium flame until the masala is cooked and the oil starts setting apart. At this point you can still adjust the masala if need be.
Add the curry leaves to the cooked masala, and arrange the fish slices on the gravy gently. Pour a little water into the pan and cover it with the lid allowing it to cook for 5 minutes.
at the end of this time, turn the fish over gently without breaking it and cook the other side for another 4 minutes.
remove the lid if the pan and let the dish roast while you turn the fish occasionally until the gravy is thick and coats the fish slices evenly.
Garnish with onions and a dash of lemon.Serve steaming with rice.
check to ground masala for salt, spice and general flavor, and make any correction if required. Note here that as we will not be salting the fish, the masala must suffice for even after the fish is added.
Heat a nonstick pan with a little oil and add the masala paste. Fry in medium flame until the masala is cooked and the oil starts setting apart. At this point you can still adjust the masala if need be.
Add the curry leaves to the cooked masala, and arrange the fish slices on the gravy gently. Pour a little water into the pan and cover it with the lid allowing it to cook for 5 minutes.
at the end of this time, turn the fish over gently without breaking it and cook the other side for another 4 minutes.
remove the lid if the pan and let the dish roast while you turn the fish occasionally until the gravy is thick and coats the fish slices evenly.
Garnish with onions and a dash of lemon.Serve steaming with rice.
Tip:- If the fish turns out too spicy you may use lemon or vinegar to reduce its spice.
An alternative to this method of Anjal Fry is that you can also marinate the fish in masala, typical, when cooking seafood. However, if you’re using lemon juice or vinegar for the marinade, make sure you you marinate for about 30 minutes and not more than an hour as the texture of your fish may change as it reacts to the acid in the masala.
ലേബലുകള്:
English,
fish
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