Friday, February 01, 2013

Chutney Fish

When we were fed up of eating fried fish with excess of fat, we thought of a healthy but tasty alternative. In Femina magazine, we found a recipe for Chutney Fish back in 1989.

Those days Pomfret was inexpensive and almost every weekend we had pomfret for lunch/dinner. This recipe is best suited for white fish like Pomfret, Silver fish and Lady Fish.

Here is the recipe for chutney fish that we made with Bollanjir or Silver Fish.

Silver Fish - 50
Grated Coconut - 1 cup
Onions - 2 cubed
Ginger - 2" piece
Garlic - 12 cloves peeled
Green Chillies - 6
Peppercorns - 1/2 Tsp
Coriander leaves - 1 bunch
Cumin seeds - 1/2 Tsp
Turmeric powder - 1/4 Tsp
Lemon - 1
Salt - To taste
Coconut Oil - 2 Tsp

Clean, was and drain silver fish.
Marinate with salt, juice of 1/2 lemon and turmeric powder for 30Mins.
Dry roast cumin seeds and peppercorns.
Grind the spices with grated coconut, ginger, garlic, green chillies, onion and coriander leaves to a smooth chutney.
Heat oil in a shallow pan.
Fry the ground chutney adding salt to taste.
When the raw smell disappears and oil starts leaving sides, squeeze 1/2 lemon, mix well and add the marinated fish carefully and coat the fish with the chutney on both sides.
Use a fibre ladle to turn the fish over so that the fish don't break.
Sprinkle little water if necessary.
Fish cooks fast. Once the fish turns opaque and starts getting golden, remove from heat, transfer to the serving dish.
Best side dish with fish curry rice or just rice and daal.

Same recipe holds good for 500Gms small white pomfrets or Lady fish(Kaane). Make gashes on the fish before marinating them

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