Nethili (Anchovies) Fish Fry

 

            Check out this yummy Kerala style Nethili or Anchovies fish fry. This is an ideal party recipe and can be had as an appetizer or as a side dish with curd-rice, sambar-rice or dal-chawal. I marinated with ginger-garlic paste, corn flour, rice flour and other basic seasonings. 

           These crispy small bites tastes just awesome when had hot right out of the pan along with some fried curry leaves, green chilies and lime. So check out the step by step pictorial recipe to prepare this quick and easy recipe.

• 300 gms. Nethili (Anchovies), washed & drained
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 tbsp. rice flour
• 2 tbsp. corn flour
• pinch of turmeric powder 
• 1-2 tbsp. Kashmiri red chili powder
• 1 tsp. roasted coriander powder
• 1 tbsp. lime juice
• oil to shallow fry
• 1-2 sprigs curry leaves

          In a bowl, mix all the above mentioned ingredients (except oil) and keep aside to marinate for 10-15 minutes. 

          Heat oil in a pan and fry the curry leaves first for a few seconds. Drain and keep aside. 

          In the same oil, drop the marinated fish few at a time and deep fry them on a medium flame till crisp and golden. 

          Drain on a kitchen towel and serve, garnished with fried curry leaves. Enjoy as it is, as an appetizer with any homemade chutney / sauce or as a side dish with rice. 

                                  Take 300 gms. of Nethili (Anchovies), washed & drained.

                   Mix all the above mentioned ingredients (except oil) & keep aside to marinate 

                   for 10-15 minutes. 

                         Heat oil & fry the curry leaves for a few seconds. Drain & keep aside. 

                      In the same oil, drop the marinated fish & deep fry them on a medium 

                      flame till crisp and golden. 

                       Enjoy as it is, as an appetizer with any homemade chutney / sauce or as a

                       side dish with rice. 

Tilapia Fish Fry

 

             All the Fish lovers, try out this easy and a yummy Pan fried Tilapia Fish. The marination is quite simple with all easily available ingredients. You can relish it as an appetizer, accompanied with some fried curry leaves, green chilies and lime. It can also be had as it is, along with some salad / soup for a light dinner or as a side dish with ghee rice. So check out the step by step pictorial recipe to prepare it. 

• 1 Tilapia Fish, cleaned, washed & rinsed
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. lime juice
• 1 tbsp. red chili powder 
• 1 tsp. chickpea flour
• 1 tsp. ginger-garlic paste
• 3 tbsp. olive oil 
• 2 sprigs curry leaves

          Make a paste with the ginger-garlic paste, lime juice, 1 tbsp. oil, chickpea flour all the dry spices and some water if required. Marinate the fish with this paste for 2-3 hours. 

          Heat remaining oil in a pan and shallow fry the marinated fish on both sides till golden in colour. Keep aside. In the same oil sauté the curry leaves till crisp. 

          Serve, garnished with the fried curry leaves, green chilies and sliced lime.

                   Marinate the fish with a paste made of ginger-garlic paste, lime juice, 1 tbsp.

                   oil, all the dry spices and some water if required for 2-3 hours. 

                   Heat remaining oil & shallow fry the marinated fish on both sides till golden 

                   in colour. Keep aside.

                                  In the same oil sauté the curry leaves till crisp. 

                    Serve, garnished with the fried curry leaves, green chilies & sliced lime.

Kerala Fish Fry

 

           One of the most popular item on a Kerala menu platter is this spicy King Fish Fry. It is quite popular among all fish lovers. Only a mix of ginger-garlic paste, lime juice and red chili powder gives this fish fry a delectable taste and flavour. It is great as an appetizer to any meal. So check out the step by step pictorial recipe to prepare it. 

• 2 large King Fish steaks, cleaned
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. oil to marinate
• 1 tbsp. lime juice
•  2 tbsp. coconut oil to shallow fry

   

          Make a paste of ginger-garlic paste, salt, chili powder, oil and lime juice and little water. Rub this paste on the fish steaks and marinate for 2 hours.

          Heat 1 tbsp. oil on a tawa / pan and shallow fry the steak. When done on one side, flip it over and fry the other side to a golden colour.

          Serve, garnished with coriander leaves, onion, lemon & fresh chilies.

                   Make a paste of ginger-garlic paste, salt, chili powder, oil and lime juice &

                   little water. Rub this paste on the fish steaks and marinate for 2 hours.

                                  Heat 1 tbsp. oil on a tawa / pan & shallow fry the steak. 

                        When done on one side, flip it over & fry the other side to a golden colour.

                        Serve, garnished with coriander leaves, onion, lemon & fresh chilies.

Pan Fried Salmon with Goan Recheado Masala

 

          Check out this delectable Salmon Fish Fry marinated in a classic Goan Recheado spice paste, that is both fiery and tangy. This red chili paste is full of flavors and is a must have in your refrigerator as it is quite handy. It turned out super yummy and ideal for a weekend light dinner along with some salad. You can also enjoy as an appetizer with any chutney / dip/ hummus or as a side dish with plain biryani / pulao / jeera rice. 

          Earlier I had tried with King Fish and it came out absolutely yummy. So tried with salmon this time. It was my first experience of pan frying salmon using Indian spices and was a bit skeptical as to how it would turn out. However, the end result turned out just the way I wanted. Superb!!!

         I skipped the mandatory salt, pepper, garlic and butter seasoning and wanted to try out in an Indian style. So the Goan Recheado spice paste came to my rescue as it is both spicy and tangy and suits my palate. 

• 2 Salmon fish fillet, washed & drained
• Recheado masala (recipe given below)
• 2 tbsp. oil
• 2 tbsp. butter

          Marinate the fish fillet with the spice paste for 2-3 hours.

          Heat oil and butter in a pan and shallow fry the marinated fish on both sides till done. 

          Serve as it is or with salad for a nice comfort meal.

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Goan Recheado Fish Fry

 

          Recheado Fish fry is a classic Goan dish where Pomfret, Mackerel, King fish or any seafood is marinated or stuffed with a masala paste and then shallow fried. This particular spice is called Recheado that is both fiery and tangy. It is basically a red chili paste that is full of flavors. 

          You can also coat the fish with semolina and fry to get a crisp exterior. Enjoy as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice. So check out a step by step pictorial recipe to prepare it.

          The word Recheado is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. 

          However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. 

          Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

            The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

            Typically, Goan vinegar and Feni are used to make the paste, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 1-2 King fish fillet, washed & drained
• Recheado masala (recipe given below)
• 2-3 tbsp. oil

          Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

          Heat oil in a pan and shallow fry the marinated fish on both sides till well browned. 

          Serve as it is, with any chutney of your choice, with salad or with plain biryani / pulao / jeera rice.

             Marinate the fish fillet with the spice paste for 5-6 hours or preferably overnight. 

         Heat oil in a pan & shallow fry the marinated fish on both sides till well browned. 

             Serve as it is, with any chutney, with salad or with plain biryani / pulao / jeera rice.

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

Goan Recheado Masala

 

          Recheado Masala is a fiery and a tangy Goan red chili spice paste that is full of flavors. It is a Portuguese word meaning stuffed, as it is typically used as a stuffing or to marinate fish. However, this paste is very versatile as it can also be used to marinate chicken, mutton, prawns or mushrooms / paneer for a veg. version. It turns out very yummy. Hence, this spice paste is a must have in your refrigerator as it is quite handy when you need to dish out something quick. 

          The two main ingredients that make up the Recheado paste are kashmiri red chilies and vinegar. Water is not used in this recipe and the grinding is done by adding vinegar accordingly. If you wish to tone down the spiciness, them deseed the chilies before grinding. 

          Typically, Goan vinegar and Feni are the other two ingredients that are used, but I had to skip them as they were unavailable. The onion is generally roasted on an open flame. However, fried or sautéed onion, too, can be substituted.

• 10 Kashmiri red chilies, broken into small pieces
• 1 onion, roasted on an open flame
• 10 garlic cloves
• 1/2" ginger
• 1/2 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 6-7 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/2 cup vinegar

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water. Add vinegar accordingly). 

          If you need to store in an air tight container for a longer time, then sauté the paste in 2 tbsp. of oil for 4-5 minutes. Allow it to cool down before storing. Use as required.

          This paste can be used for marinating the fish or as a stuffing. It can also be used to marinate or cook chicken, mutton, prawns or mushrooms / paneer for a veg. version.