Meen Barthadu
(Deep fried fish. Popular in Coorg Cuisine)
Serves - 4
Time required – 20 minutes plus marinating time
Time required – 20 minutes plus marinating time
Ingredients
12 mackerels, cleaned, washed and slit lengthwise
4 teaspoon chilli powder (or make a smooth paste with 8 dried red chillies & 1 1/2 teaspoon thick tamarind paste, soak red chillies in 1/4 cup water for half an hour)
1 ½ teaspoon thick tamarind paste
Salt to taste (or 1 3/4 to 2 teaspoons)
1 ½ teaspoon turmeric powder
200 ml oil for frying
4 teaspoon chilli powder (or make a smooth paste with 8 dried red chillies & 1 1/2 teaspoon thick tamarind paste, soak red chillies in 1/4 cup water for half an hour)
1 ½ teaspoon thick tamarind paste
Salt to taste (or 1 3/4 to 2 teaspoons)
1 ½ teaspoon turmeric powder
200 ml oil for frying
Method
Wash and clean fish. Drain out water completely and wipe each fish with a kitchen towel.
In a bowl, mix chilli powder, turmeric powder, tamarind paste and salt. Make a thick paste. Do not add water while making the paste.
Marinate fish pieces with above marinade and set aside for one hour.
Heat the oil in a flat frying pan. Reduce the heat to medium and deep fry fish (4 - 6 fish at a time) till brown color and crisp on both the sides. Drain and place on kitchen towel to absorb extra oil.
In a bowl, mix chilli powder, turmeric powder, tamarind paste and salt. Make a thick paste. Do not add water while making the paste.
Marinate fish pieces with above marinade and set aside for one hour.
Heat the oil in a flat frying pan. Reduce the heat to medium and deep fry fish (4 - 6 fish at a time) till brown color and crisp on both the sides. Drain and place on kitchen towel to absorb extra oil.
Serve with Rice.
1 comment:
love it ...looks so inviitng
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