Salmon Fish Fry / Meen Varuval

Hi friends,

Hope everyone had a great weekend.Today I am sharing one of my favourite dish.I am so fond of fish recipes.When I was a small girl if my mom make fish fry ,first I will pop into the kitchen and will start tasting.My dad  will buy only Viral meen ( butter fish ) those days as we find it more tastier than other fishes and my mom uses only simple ingredients (i.e) chilli powder, turmeric powder and salt for marination .That was really great in taste.

Once I happen to read a book that had a recipe note for this  Salmon fry in one of my neighbours house  and I loved that at first sight .From then whenever we buy salmon I used to prepare the same method.Thats a big hit in my family. And my kid loved it so much . Try this yummy fry you too will stick to this one.You can use any boneless fish for this fry ,Vajjiram meen/King fish suits perfectly.Lets go to the fish fry…

 

 

 

Ingredients

 

Salmon Fish – 700 gms

Onion – 1/2

Tomato – 1/2

Ginger – 1 inch piece

Garlic – 5

Curd – 1 tbsp

Turmeric powder / Manjal thool – 1/2 tsp

Chilli powder / Milagai thool – 1 tsp ( increase or decrease as per your taste)

Corriander powder / Kothamalli thool – 1 tsp

Garam masala powder – 1/2 tsp

Salt to taste

Oil for frying

 

Preparation

Clean the fish several times with water and drain it.Grab your ingredients.

Take the  ingredients mentioned in a blender ( except fish and oil ) and grind to a smooth paste.

 

Coat the fish pieces well with the masala.Make slits on the pieces with your hands and mix nicely with the masala Marinate for atleast 20 – 30 mins.

 

 

Heat oil in a kadai and fry the fish pieces in batches till they turn golden colour in the both sides (will take app 3 mins).Remove it and place it in a kitchen tissue / newspaper to absorb the excess oil.

 

 

Squeeze the lemon juice on the fry for extra taste and flavour and serve . This  fry goes well with Meen kulambu / Fish curry or with sambar or with any mixed rice .

Notes

• You can adjust the spiciness up to your taste.
• I used fresh ginger garlic as my ginger garlic paste was finished that time.If you are using ginger garlic paste then add 1 tsp.
• I find blending the masala powders in a mixie gives even mixture than mixing with hands.

Linking this to Guru's Cooking

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