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). 

Batter Fried Pomfret

          Calling all fish lovers to try this easy and yummy pomfret fish fry that has been dipped in batter. There is a slight twist here. The main hidden ingredient in the batter is masoor dal (red lentils). It is accompanied with other basic ingredients to come up with this exceptionally yummy fish fry. 

          Request you to savour it, if possible, with a drizzle of some kasundi. If not, either green chutney or a dash of lime. You'll simply love it. You may substitute pomfret with any other fish of your choice. So do give it a try by following a step by step pictorial recipe to prepare it. 

• 1-2 whole pomfret fish, cleaned, washed & drained

To marinade -  

• salt to taste 
• 1/4 tsp. turmeric powder
• 1/4 tsp. red chili powder
• 1 tsps. lime juice
• 1 tsp. mustard oil

Batter -  

• 1/4 tsp. masoor dal (red lentils), soaked for 30 minutes
• 1 small onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 fresh red / green chilies, chopped
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. nigella seeds (kalonji)
• 1 egg
• 1-2 tbsp. roasted chickpea flour
• pinch of hing

          Mix together all the ingredients mentioned under marinade and rub it all over the fish. Keep it aside for 15 minutes.

          For the batter, in a bowl, combine all the ingredients and make a batter with required quantity of water. It should not be too thick or too runny. Just the right consistency.

         Heat some oil in a pan / tawa. Dip the fish in the batter and shallow fry till golden brown on both sides. Enjoy with kasundi / green chutney / a dash of lime.

                      Mix all ingredients mentioned under marinade & rub all over the fish. 
                      Keep it aside for 15 minutes.

                      For the batter, mix all ingredients & make a batter with some water. It
                      should not be too thick or too runny.

                       Dip the fish in the batter.

                        Shallow fry till golden brown on both sides. 

                                Enjoy with kasundi / green chutney / a dash of lime.

                         Made this omelette with the leftover batter. Enjoy it with sauce
                         or green chutney.

Bhetki Fish Fry

          For all the fish lovers - This delicious Bhetki Fry is a perfect appetizer / snack with a drizzle of some lime juice, sliced onion and green chilies as accompaniment. They can also be served with some mustard sauce (kasundi) a la Bengali style. So check out the step by step pictorial recipe to prepare this delicacy.

• 4-5 Bhetki fish pieces
• salt to taste
• pinch of turmeric powder
• 1 tbsp. red chili powder, preferably Kashmiri chili powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• 1 tbsp. oil to marinate
• 2-3 tbsp. oil to shallow fry

          In a bowl, mix together all the spices starting from salt to oil to marinate. Now gently rub this masala all over the fish pieces and keep it aside for 15-20 minutes.

          Heat oil in a pan and fry them in batches on a medium flame on both sides till they are light golden brown. 

          Drain on a kitchen towel and serve them along with sliced onion, green chilies and lime wedges as appetizers.

                                  Mix all the spices starting from salt to oil to marinate. 

                              Rub this masala over the fish pieces & keep aside for 15-20 min.

                           Heat oil & fry them on both sides till they are light golden brown. 

                          Serve with sliced onion, green chilies & lime wedges as appetizers.