FISH FRY AND FISH CURRY ( MEEN MASALA CURRY AND MEEN BARTHAD )

• 1kg.Fresh fish, sliced into thicker pieces for curry and thinner slices for frying.

Mix fish with the following :

• 1 Teaspoon turmeric powder
• 2 Tablespoon salt
• 1 Teaspoon chilly powder
• 1 Tablespoon of ginger garlic paste
• 1 Teaspoon lime juice or kachampuli

Step 2: Ingredients:

• 1 Teaspoon jeera
• ¼ Teaspoon methi whole
• 1 Teaspoon coriander seeds
• 1/4 Teaspoon mustard seeds
• 3-4 Tablespoon Coconut scrapped
• Roast all the ingredients except coconut. Then grind all the ingredients together.

Keep aside

Step 3: Ingredients:

• 1 Teaspoon ginger and garlic paste
• 1 big onion sliced
• 2 green chillies sliced
• 2 Tablespoon coriander leaves chopped
• 1 Tablespoon tamarind pulp or chopped tomatoes
• 1 Teaspoon limejuice / kachampuli
• 2 Tablespoon cooking oil

METHOD: FISH FRY

• For frying the fish, the step 2 items, except the coconut to be roasted and ground.
• Mix to the fish and roll onto rice flour and shallow fry in oil on both sides till reddish brown .
• Serve with lemon wedges and cucumber.

METHOD: FISH CURRY

• Now for the fish curry, keep a deep pan on heat.
• Add the cooking oil, season with mustard seeds, ginger and garlic paste, add the onion slices and then the green chillies.
• Saute till onions turn transparent.
• Then add the ground masala and sauté till an aroma arises.
• Now add the chopped tomatoes if so desired and toss for a minute.
• Add 1-1 ½ cup of water to the masala over medium heat, mix well and let it come to first boil.

Lower the flame.

• Add the thick tamarind pulp and let boil again.
• Then slowly add the fish pieces for curry, keep side the remaining water in plate.
• Then hold the pan on both sides with a thick cloth and gently toss the fish so that the it mixes with the gravy without breaking up.
• Cover and cook for another 3 minutes.
• Again do the same procedure of mixing gently cover and cook for another 4 minutes,
  uncover and taste for salt and sourness if desired.
• Open and cook for another 2 minutes and put off the flame.
• Cover and let be without removing lid for 5-7 minutes.
• Pour on to serving dish and garnish with chopped coriander leaves and a split green chilly.
• Serves well with hot steam rice