Mangalorean Bunt style cooking emphasises more on preparation of exotic seafood delicacies. Kaane fish or Lady fish is a pearly white fish that is abundantly found in the backwaters of coastal Karnataka. Kudapur is famous for the Kaane Masala fried a dish popularised by Shetty Lunch Home and then in Mangalore by Late Thejappa Shetty at his Hotel Anupama. Today Kaane Masala fried is a premium item that is prepared widely and even in Bangalore, Chennai and Maharastra where bunt people have settled since decades. Here is a simple method of preparing Kaane Masala fried without grinding any masala paste. This is authentic Kundapur Bunt style preparation using Kundapur Masala powder that can be used in other preparations like Kundapur Chicken, Chicken Curry, Ghee Roast and various other delicacies.
Ingredients:
1. Kaane fish medium or big(Cleaned and washed) - 6(Around 500Gms), preferably with skin peeled
2. Coconut oil - 20Ml
3. Garlic flakes - 6-8 peeled and chopped
4. Tamarind pulp - A lemon sized ball of tamarind in 20Ml water
5. Kundapur Masala powder - 4 Teaspoons
6. Salt to taste
7. Coriander leaves - A handful chopped(Optional)
8. Lemon wedges
Method:
If the Kaane fish is with skin, put some gashes on both side of the fish apply little salt and keep in the fridge for 30mins.
Mix Kundapur masala powder with tamarind pulp and little water if necessary to make a paste.
Heat oil in a shallow pan, fry the chopped garlic till golden. Add the masala paste and salt and fry till oil leaves the sides.
Place the Kaane fish in a line in the pan, cover well with the roasted masala, cover the pan with lid and simmer for 3-5 mins.
Open the lid, turn the fish carefully with a flat wooden or fibre ladle, sprinkle little water if necessary and cover again and cook for another 2 mins.
Now open the lid, raise the fire to high and roast the fish well, sprinkilng little water from time to time and shaking the pan so that the fish is not burnt or stuck to the pan.
Once the coated masala is thick, switch off the fire, transfer the fried fish to a serving platter and garnish with chopped coriander leaves and lemon wedges.
Goes well with traditional fish curry and rice or just as accompaniment with ghee rice.
1. Kaane fish medium or big(Cleaned and washed) - 6(Around 500Gms), preferably with skin peeled
2. Coconut oil - 20Ml
3. Garlic flakes - 6-8 peeled and chopped
4. Tamarind pulp - A lemon sized ball of tamarind in 20Ml water
5. Kundapur Masala powder - 4 Teaspoons
6. Salt to taste
7. Coriander leaves - A handful chopped(Optional)
8. Lemon wedges
Method:
If the Kaane fish is with skin, put some gashes on both side of the fish apply little salt and keep in the fridge for 30mins.
Mix Kundapur masala powder with tamarind pulp and little water if necessary to make a paste.
Heat oil in a shallow pan, fry the chopped garlic till golden. Add the masala paste and salt and fry till oil leaves the sides.
Place the Kaane fish in a line in the pan, cover well with the roasted masala, cover the pan with lid and simmer for 3-5 mins.
Open the lid, turn the fish carefully with a flat wooden or fibre ladle, sprinkle little water if necessary and cover again and cook for another 2 mins.
Now open the lid, raise the fire to high and roast the fish well, sprinkilng little water from time to time and shaking the pan so that the fish is not burnt or stuck to the pan.
Once the coated masala is thick, switch off the fire, transfer the fried fish to a serving platter and garnish with chopped coriander leaves and lemon wedges.
Goes well with traditional fish curry and rice or just as accompaniment with ghee rice.
7 comments:
WOW. Just Awesum. Thks Sir for the recipe. Getting to know the dishes well, so that we can improve. Will surely try the dish. Checked the Prawn ghee roast also. Mouthwatering. Take care.
Thank you.
Can you please post a video on how to cook this dish.. I Tired it but didnt look anywhere close to this.
Sure. When we make this next time.
Mouth watering!!!! Could you please tell me which kundapur masala is used? As I live in Bangalore, the Mangalore store guy in malleswaram gave Nana shetty masala...can I use the same for this recipe?
Mithil Sardesai, Nana Shetty Masala is the authentic Kundapur Masala Powder, I am given to understand. You can use it for this recipe.
Hi .. I don't eat fish . But my husband do .. I love to experiment on different masalas. Yours recipe looks tempting and I'd like to know where do you get kundapur masala for fish in mangalore? Any brand name? It'd be easier for me
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