FISH FRY

BAWAL FISH FRY

BAWAL FISH FRY

FISH , CHILL POWDER , TURMERIC POWDER , SALT , ANISE POWDER (1/4s) , PEPPER POWDER (1/4s)  --- 
       MIX EVERYTHING , SOAK FOR 20 MIN -- FRY IN MORE OIL

VIRAAL MEEN FRY

       

   KILL VIRAAL FISH AND CUT  IN REQUIRED SHAPE, CLEAN UNTIL VAL VAL GOES

         IN CLEANED FISH ADD, CHILLI POWDER, TURMERIC POWDER, SALT, COCONUT PASTE, ANISE POWDER, CUMIN POWDER, GINGER + GARLIC PASTE, FEW DROPS OF TAMARIND JUICE - MIX AND MARINATE FOR 1 HOUR 

    THEN  DEEP FRY IN OIL, BY USING DOSA PAN


SALMON GARLIC FRY

SALMON GARLIC FRY

         IN CLEANED SALMON PIECE ADD TURMERIC POWDER , CHILLI POWDER , PEPPER POWDER , CUMIN POWDER , SALT , DHANYA POWDER (1pinch ) , LIME JUICE , GINGER + GARLIC PASTE --MIX EVERYTHING AND KEEP IN FRIDGE FOR 10 MINUTES
      THEN ADD FINELY CHOPPED GARLIC  
IF NEEDED ADD SOME FINELY CHOPPED CURRY LEAVES
     THEN FRY WITH LITTLE OIL FOR 3 - 5 MINUTES

FISH PODIMAS

FISH PODIMAS

                 CLEAN AND SLICE FISH -A ,
  ADD A IN BOILING WATER WITH SALT , TURMERIC POWDER , LIME JUICE --ONCE FISH BOIL , TAKE FISH FROM WATER , KEEP IT ASIDE , UNTIL HEAT REDUCES -B
     DE BONE B , MAKE SMALL PIECES -C
 HEAT A KADAI WITH OIL , SEASON ANISE , SAUTE S.ONION , G.CHILLI , ADD TURMERIC POWDER , CHILLI POWDER , SALT , GARAM MASALA  MIX , THEN ADD C , THEN GRATED COCONUT , CORIANDER LEAVES AND CURRY LEAVES 
       MEASUREMENTS UNTO TO UR TASTE


THIRUKKAI FISH FRY

THIRUKKAI FISH FRY

(COCONUT (1/4s) + GARLIC (1) + PEPPER (10) + S.ONION (1) ,+ CUMIN (1/4s) + ANISE (1/4s) )---------- BLEND ----- PASTE---
              THIRUKKAI FISH , PASTE , CHILL POWDER , TURMERIC POWDER , SALT , CURRY LEAF --
     MIX ,
  SOAK FOR 10 MIN---------- FRY IN OIL



NETHLI  FISH FRY

NETHLI FRY

CLEAN THE  DRIED NETHALI FISH -- 
     HEAT THE OIL , ADD NETHALI , TURMERIC POWDER , CHILL POWDER , LITTLE SALT , FRY WELL




SOLMON FISH FRY

SOLMON FISH FRY

                 SOLMON , SALT , PEPPER POWDER (1pinch ) , DHANYA POWDER (2 pinch)  , CUMIN POWDER (1 pinch ) , ANISE POWDER (1 pinch ) , CHILLI POWDER (2s)  , SALT                     MIX EVERYTHING --SOAK FOR 10 MIN , THEN KEEP IN FRIDGE FOR 5 MIN ----A ,    
 THEN HEAT FRYING PAN , ADD OLIVE OIL (1s) ,
ADD A ------ROLE IN PAN ( DONT COOK FOR MORE THAN 5 MIN )




IKAN FISH FRY

IKAN FISH FRY

CLEANED FISH ,
 SALT , TURMERIC POWDER (1/4s) , TAMARIND JUICE (2 drops) , CHILLI POWDER (2s) ,  CUMIN POWDER (1 pinch) , ANISE POWDER (1 pinch)  , DHANYA POWDER (2 pinch) , GINGER + GARLIC PASTE (1s) 
  MIX EVERYTHING --- SOAK FOR 30 MIN THEN FRY





TUNA FISH BURJI

TUNA FISH BURJI 

                             
  BUY A TUNU FISH TIN

         HEAT LITTLE OLIVE OIL IN A KADAI , SAUTE S.ONION , G.CHILL , GINGER + GARLIC PASTE , CHILLI POWDER , TURMERIC POWDER , GARAM MASALA , LITTLE SALT , TIN TUNA , 
              MIX EVERYTHING WITH CORIANDER LEAVES

  (IF NEEDED ADD TOMATO ALSO )






SOTONG

SOTONG

        CLEAN AND CUT THE SOTONG -A
IN A ADD TURMERIC POWDER , CHILLI POWDER , GINGER + GARLIC PASTE , SALT , RED FOOD COLOUR , LIME JUICE --MIX EVERYTHING AND SOAK FOR 1 HOUR 
          THEN PUT IN EMPTY HOT PAN FOR A MIUTES , ONCE SOME EXCESS WATER GOES 
      DEEP FRY IN MORE OIL 






SANKARA FISH

SANKARA FISH FRY

         CLEAN THE FISH , CUT IN REQUIRED SHAPES , ADD CHILLI POWDER , TURMERIC POWDER , DHANAYA POWDER , GINGER + GARLIC PASTE , SALT , TAMARNID JUICE (3 drops )
        SOAK FOR 30 MINUTES AND DEEP FRY USING OIL 
  GARNISH WITH FRIED CURRY LEAVES 




VANJARA MEEN FRY

VANJARA MEEN FRY

                    IN CLEANED VANJARA SLICE ADD SALT , CHILLI POWDER , LEMON JUICE , TURMERIC POWDER , DHANYA POWDER , PEPPER POWDER , ANISE POWDER , CUMIN POWDER --MIX EVERYTHING --SOAK FOR 1 HOUR --DEEP FRY IN MORE OIL 






KERALA STEAM FISH WITH BANANA LEAF

STEAM FISH

   ON BAWAL FISH ADD PASTE ( COCONUT , G.CHILLI , CORRIANDER LEAF , GARLIC , GINGER , S.ONION ) -- BLEND NICELY
     ADD THIS PASTE WITH FISH , SALT , CURD , LEMON JUICE , SOAK FOR 30 MIN , THEN COVER THE FISH TIGHTLY IN A BANANA LEAF , STEAM FOR 20 MIN