VIRAL FISH FRY

 INGREDIENTS

1. Viral fish                   1 kg
   
2. Ginger-garlic paste   2 tbsps
3. Salt                           1 tbsp level
4. Turmeric powder      1 tsp
5. Chilly powder           3 tsp
6. Lemon                      2
7. Corn flour                2 tbsps

MASALA POWDER

1. Coriander Seed         1 tbsp
2. Fennel seeds             1 tsp
3. Jeera seeds                1/2 tsp
4. Cinnamon                 2"
5. Cloves                       5
6. Pepper                       1 tsp

METHOD

• Dry fry the masalas and powder it,
• Wash fish for 4 or 5 times, apply salt, lemon juice, and turmeric.
• Keep it aside for 1 hour, now add ginger-garlic paste, chilly powder and masala powder.
• Apply evenly and marinate for 2 hours.
• Add corn flour and mix well. Heat oil and deep fry until crisp.
• Serve hot with tomato sauce and cut lemon.

KARI MEEN ROAST

 INGREDIENTS

1. Kari meen                    3 pieces
2. Ginger- garlic paste     2 tbsps
3. Chilly powder             3 tsps
4. Masala powder           1 tbsp
5. Bengal gram flour       1 tbsp
6. Corn flour                   1 tbsp
7. Lemon                        2
8. Salt                             2 tsp
9. Oil                              1 tbsp
10. Turmeric                    1 tsp
11. Curd                          1/2 cup

FOR MASALA POWDER

1. Coriander seeds          1 tbsp
2. Jeera                            1 tsp
3. Fennel  seeds              1 tsp
4. Cinnamon                   3"
5. Cloves                        5
6. Ellachi                       2

METHOD    

• Dry fry masalas and powder it.
• Soak fish in salt water for 5 minutes, then wash in clean water.
• Make small cuts on fish body.
• Mix curd, ginger - garlic paste, masala powder, turmeric, salt, chilly powder, bengal gram flour, corn flour and lemon.
• Mix to a smooth paste and marinate fish, keep it in fridge for 3 hours.
• Heat dosa pan brush oil and arrange fish and roast on both sides.
• Fry on low heat for 10 minutes, turning once in five minutes.
  
• Serve with sliced onion and cut lemon.

MATTI FISH FRY

 INGREDIENTS

1. Matti fish                       200 gms
2. Ginger- garlic paste       1 tbsp
3. Chilly powder                2 tsp
4. Salt                                1 tsp heap
5. Lemon                           1
6. Corn flour                     2 tbsps
7. Garam masala               1 tsp
8. Oil                                for frying     
   

METHOD

• Wash fish with adding little salt, drain water and keep it aside
•  Mix ginger-garlic paste, chiily powder, garam masala, lemon juice, and salt.
• Add fish and marinate for 1 hour.
• Add the corn flour before frying.
• Deep fry until crisp and serve hot.

SMOKED FISH

 INGREDIENTS

1. Bat fish               1 no
2. Sembare              1 no
3. Karimeen            1 no

TO MARINATE ONE FISH

1. Salt                               1 tsp
2. Lemon                           1/2
3. Turmeric                        1/2 tsp
   
4. Ginger-garlic paste        1 tsp
5. Chilly powder                1 tsp
6. Oil                                  2 tsp

TO WRAP

1. Banana leaf
2. Aluminium foil

METHOD

• Mix all the ingredients and apply on the fish.
• Keep it aside for an hour.
• Heat dosa pan, wrap tha fish in banana leaf and wrap again in aluminium foil.
• Roast on tawa and fry on both sides.
• Roast for 5 minutes, turn on the other side and cook evenly.
• Serve with cut lemon.
  
  
  
  

BAT FISH FRY

 INGREDIENTS:-

1. Bat fish small        9
2. Salt                      3 tsp
3. Turmeric               1 tsp
4. Chilly powder         3 tsp
5. Ginger-garlic paste 3 tsp
6. Oil                           for frying

FOR MASALA PASTE;-

1. Curry leaves       handful
2. Coriander leaves handful
3. Cumin seeds       1 tsp
4. Green chilies       5
5. Lemon juice       2 tbsp
6. Small onion       1 cup

METHOD:-

• Wash fish, slit and soak in salted water for 1 hour.
• Grind masala to a thick paste, add chilly powder, turmeric, salt and mix, smear on fish.
• Coat maida on both sides and marinate for 1 hour.
• Deep fry till crisp on medium flame.
• Fry evenly on both sides and serve hot.

NETHILE FISH VARUVAL

 INGREDIENTS:-

1. Nethile fish             1 cup  
2. Salt                       1 tsp
3. Chilly powder          2 tsp
4. Dhania powder        1 tsp
5. Ginger-garlic paste  1 tbsp
6. Turmeric                1/2 tsp
7. Lemon juice           1 tbsp

FOR GRINDING :-

1. Smll onion              10
2. Green chilies          5

FOR SEASONING:-

1. Mustard seeds        1/2 tsp
2. Urad dhal              1/2 tsp
3. Curry leaves          handful
4. Oil                         4 tbsp

METHOD:-

• Wash fish and remove the intestine, and wash with salted water.
• Grind onion, green chilies to a smooth paste.
• Heat oil in a kadai, add seasoning, splutter mustard, fry dhal, and curry leaves.
• Add ground paste, ginger-garlic, lemon juice, fry for a minute.
• Add chilly powder, turmeric, salt, dhania powder and continue to fry.
• Fry till the oil separates from masala, add fish and fry on high heat.
• Fry for 1 minute, reduce flame and cook for 1 minute, until dry.
• Serve with chapati, rasam rice.

VINEGAR FISH FRY

INGREDIENTS:-

1. Ooli fish               1 kg
2. Vinegar                1/4 cup
3. Turmeric              1 tsp
4. Chilly powder      2 tsp
5. Salt                       2 tsp
6. Oil                        for frying

METHOD:-

• Wash fish in salted water.
• Mix vinegar, turmeric, salt, chilly powder to a paste.
• Apply on fish and marinate for 5 hours.
• Keep it in the fridge for 5 hours, take out 1 hour before frying.
• Heat oil to a piping hot and reduce the flame and deep fry the fish.
• Once fried on one side turn over and fry, otherwise the fish will break.
• Serve hot with onion rings, sliced tomato.
• This fish will be very tasty.

DRY FISH CURRY

INGREDIENTS:-

1. Nethile dry fish           1 packet
2. Small onion                 2 cups
3. Garlic                          40 flakes
4. Tomatoes                     6 nos
5. Sambar powder           1 tbsp
6. Chilly powder             1 tbsp
7. Turmeric                     1 tsp
8. Salt                              5 tsp
9. Tamarind                     handful
10. Water                          7 cups

FOR SEASONING:-

1. Mustard seeds           1 tsp
2. Urad dhal                  1 tsp
3. Bengal gram dhal     2 tsp
4. Curry leaves             handful
5. Oil                            1 cup

METHOD:-

• Cut heads of the dry fish and soak for 10 minutes.
• Again clean up the intestine and wash for 8 times.
• Grind 1 cup of onion with 30 garlic to a smooth paste.
• Cut another cup of onion, and 10 garlic, soak tamarind in 7 cups of water.
• Extract three times and discard the skin and seeds.
• Mix chilly powder, turmeric, sambar powder.
• Heat oil, add seasoning, splutter mustard seeds, fry urad dhal, Bengal gram.
• Add cut onion and garlic, fry for 1 or 2 minutes, add curry leaves and fry.
• Add ground paste and fry on low flame until the oil separates.
• Now add the tomatoes and cook until mashed up.
• Add the tamarind water, salt and boil for 15 minutes until it becomes thick.
• Finally, add dry fish and cook for 5 minutes.
• Serve with hot rice, ragi muddle. It tastes delicious.

CHILLY FISH

INGREDIENTS

1. Dam Paare                   1 cut into 1" pieces
2. Cornflour                     1 cup
3. Chilly powder              4 tsp
4. Red food color             1/4 tsp
5. Salt                               2 tsp
6. Ginger-garlic paste      1 tbsp
7. Curry masala               2 tsp
8. Lemon                         2

METHOD

• Wash fish for 3 times, and drain the water completely.
• Mix cornflour, ginger-garlic paste, curry masala, chilly powder, salt, red food color, and lemon.
• Add fist pieces and mix thoroughly no needed water.
• Keep it in the fridge for 3 hours and take out 1/2 an hour before frying.
• Deep fry and serve with onion rings and lemon.

NO MASALA FISH FRY

INGREDIENTS

1. Paare fish             1 kg
2. Salt                      1 tbsp
3. Chilly powder     1 tbsp
4. Oil                       for frying

METHOD

• Wash fish and drain water completely.
• Mix salt and chilly powder and apply it to the fish.
• No need to marinate the fish.
• Fry directly as soon as applied in salt and chilly powder.
• Deep fry and serve with sliced onion, cut tomato, and lemon.
• It tastes yummy.

FISH GRAVY-2

INGREDIENTS

1. Dam Paare                1 kg
2. Small onion              1/2 kg
3. Tomatoes                  1/2 kg
4. Coriander powder     2 tbsp
5. Chilly powder           1 tbsp
6. Turmeric                    2 tsp
7. Salt                            2 tbsp
8. Tamarind                   handful
9. Sambar powder         2 tbsp
10. Ginger-Garlic paste   2 tbsp
11. Water                         10 cups
12. Bengal gram flour     2 tbsp

FOR SEASONING

1. Coconut Oil               1/2 cup
2. Mustard seeds            1 tsp   
3. Urad dal                     1 tsp
4. Bengal gram dal         2 tsp
5. Curry leaves               handful
6. Coriander leaves         handful[opt]

METHOD

• Wash fish and apply little salt. Cut onion, tomatoes, and coriander leaves.
• Soak tamarind add 2 cups of water, mix Bengal gram flour in a cup of water.
• Squeeze the tamarind and add into the remaining water
• Heat oil add seasoning, splutter mustard seeds and fry dal,
• Add curry leaves, onion, fry for a minute.
• Add tomatoes, turmeric, ginger-garlic paste, a little salt and close the lid and cook.
• Mash tomatoes, add chilly powder, coriander powder, sambar powder and mix well.
• Stir in the tamarind water, add remaining salt, Bengal gram flour water.
• Boil for 5 minutes check salt and add fish and cook on low heat.
• Cook for 2 minutes with closed lid. Enough for just 2 minutes,
• Otherwise, the fish will overcook and will break. Close the lid until serving.
• Garnish with coriander leaves. Serve with rice, mudde.

MASALA FISH FRY

INGREDIENTS

1. Mrigal carp fish        1 kg
2. Salt                            1 tbsp
3. Turmeric                   1 tsp
4. Castrol oil                 1 tsp
5. Lemon                       1 tbsp 
6. Oil                             for frying

FOR GRINDING

1. Coconut                  1/2 cup
2. Dhania powder       2 tsp
3. Chilly powder         2 tsp
4. Roasted gram          1 tbsp
5. Ginger                     1"
6. Garlic                      10 flakes
7. Cinnamon               1"
8. Cloves                     5

METHOD

• Wash the fish rub with castor oil, turmeric, lemon, and salt.
• Grind masala and marinate fish for 3 hours.
• Deep fry fish on both sides, serve with cut onion, lemon, and tomato.   

NOTE

• Substitute roasted groundnut for coconut. It tastes good.
• Any kind of fish is ok for this recipe.

Fish fry-2

Ingredients

1. Fish                          10 pieces
2. Salt                           11/2 tsp
3. Chilly powder          2 tsp
4. Turmeric                  1 tsp
5. Red color                 1/2 tsp
6. Garam masala          1 tsp
7. Dhania powder        1 tsp
8. Lemon juice             1 
9. Ginger- garlic          1 tbsp
10. Corn flour                3 tbsp
11. Oil                            for frying

Method

• Wash fish in saltwater and drain of the excess water.
• In another bowl add salt, lemon juice, chilly powder, 
• Turmeric, ginger- garlic paste, garam masala, red color.
• Mix well and add fish smear well on both sides.
• Keep it aside for 1 hour.
• After that don't add any liquid mix in cornflour.
• Apply on both sides and keep it in the fridge.
• Fry until crisp on medium heat.
• Serve with onion, lemon or tomato sauce.

Fish fry-1

Ingredients

1. Fish                                  4 slices
2. Ginger-garlic paste          1tsp
3. Lemon juice                     1 tsp
4. Salt                                   1/2 tsp
5. Red food color                 a pinch[optional]
6. Garam masala                  1/4 tsp
7. Chilly powder                   1/2 tsp
8. Maida flour                       1 tbsp
9. Water                                little
10. Oil                                     for frying

Method

• Mix all the ingredients and smear well on the fish.
• Deep fry on both the sides. 
• Serve with onion rings.

Fish gravy- 1

 Ingredients:

1.  Rog or kelithi Fish     1 kg
2. Tomato                        2 chopped
3. Small onion                 handful chopped
4. Tamarind                     big lemon size[soak in a cup of water]
5. Turmeric                      1/4 tsp
6. Salt                               2 tsp or to taste
7. Coriander leaves          handful
8. Water                            6 or 8 cups
9. Sugar                            2 tsp

For Grinding:

1. Coconut                             1/2 grated
2. Cinnamon                          1"
3. Rice                                   1 tsp
4. Jeera                                  1 tsp
5. Bengal gram Dal               1 tsp
6. Urad Dal                           1/2tsp
7. Curry leaves                      4 leaves
8. Oil                                     1 tsp
9. Red chilies 15
10. Small onion                       4
11. Pepper                               5 corns
12. Methi seeds                       8     
13. Ginger                              1/4"
14. Garlic                                4 flakes
15. Coriander seeds               1 tbsp

For seasoning:

1. Mustard seeds                  1/2tsp
2. Urad Dal                          1/2tsp
3. Curry leaves                     few
4. Oil                                    4 or 5 tbsp

Method:

• Heat oil, add seasoning, and splutter mustard seeds.
• Add curry leaves and onion fry until crisp.
• Now add turmeric and tomatoes, close the lid for 3 minutes.
• Open the lid and mash tomatoes, add masala paste and fry.
• Add tamarind water, sugar, and water.
• Stir well and boil for 20 minutes.
• Now add salt and boil for another 5 minutes.
• Add fish, cook on a low flame for 10 minutes.
• Garnish with coriander leaves.
• Serve with rice.