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I was born and brought up in a small village near karur. A Cauvery delta region, so we can get fish abundantly. Every weekend my dad used to apply oil for me and my sister and we will be going to the river to take bath. We will play around for about 3 hours there and come back home for lunch. That time we will be jumping with appetite on the way back home. At home my mom will be ready with the lunch and the usual menu will be Mutton kulambu and Mutton pepper fry. We will finish our lunch and will end up in a afternoon nap. In the evening my mom used fry fish as a snack. It will be delicious.
After shifting to Chennai, we got used to sea fish, that too vanjaram. My dad used to goto the fish market as soon as it opens, so that he can get freshly caught ones. Here in Bangalore, I am not at all getting fresh ones and also they wont slice it very thin as they do in Chennai. So I am fed up a lot and stopped preparing it in Bangalore.
This time I got some what better so I thought of posting it here. If you are lucky to get the fresh and thin sliced ones, you are sure to have a treat.
Ingredients:
King Fish - 5 pieces
Chilly Powder - 2 tsp
Ginger Garlic Paste - 1/2 tsp
Coriander Powder - 1 tsp
Corn flour - 1 tbsp
Rice Flour - 1 tsp
Salt required
Tomato Juice - 1 tbsp
Tamarind Juice - 1 tbsp
Method:
Mix all the ingredients except the fish, to a smooth paste.
Apply this paste over each piece of fish and marinate it for 1 hr by keeping it in the freezer.
Before frying take it out and allow it come down to room temperature.
In the kadai add some oil and deep fry the pieces one by one in a low flame.
While serving we can also squeeze a piece of lemon over it for a different taste.
I am sending this Trupti who is hosting Winter Treat event.
That should be lot of fun playing in river...
I am a coastal person, I brought up eating only seafood 6 days in week. Now, my hus is partial veg so i stopped it. Whenever i come India, my mom makes the fish/ vanjaram fry, the slice reminds her!