(all measures are for about 500g of fish)
1. (fresh) fish… I used tilapia, it’s the best American available fish that suited for Indian recipes… The fish should be cut into pieces about 2 inches by 2 inches big.
2. chilli powder, 2-3 teaspoons
3. salt, to taste
4. garam masala, 2-3 teaspoons
5. 1 teaspoon ginger garlic paste
6. 1/2 teaspoon ajwain
7. 1 tablespoon lemon juice
8. plain flour, or rice flour to dust the marinated fish before frying
9. dessicated coconut, for added flavour
10. oil, for shallow frying
11. sliced onion, as a side
12. lemon wedges, as a side
1. Marinate the fish for about three hours in chilli powder, garam masala, lemon juice, salt, ginger-garlis paste, ajwain and dessicated coconut.
2. Just before frying the fish, pat it lightly in a plate filled with rice flour/regular flour.
3. Heat some oil in a flat bottomed, wide based pan and fry the fish until it is crisp.
4. Garnish with onion slices and lemon wedges.
1. Fish in USA cooks pretty quick. Make sure you flip the fish over as soon as it begins to turn white. Also, cooked fish breaks easily. That should help you know whether it’s done or not.
2. Make sure the fish is fresh. I live in an apartment with three other girls, all of whom are Brahmins. I’m from a Brahmin family too. But I’m nothing close to one when it comes to the kind of food I eat. For the first time in close to the two years I’ve lived with them and cooked non-vegetarian food occasionally, the fish filled the kitchen and the living room with a stink. I was embarrassed and upset and would’ve been thoroughly disappointed had the fish not tasted good.
3. The dessicated coconut adds that added Konkani flavour and a slight crispy touch to the recipe, as does the flour.
4. I ate the fish with varan (yellow toor daal) and chapatis.
Weekend dinner was a hit, as usual.
I am grateful to Mr. Menon for his timely help, awesome company, unsolicited advice and plenty more, another weekend phenomenon.