Wednesday, November 19, 2014

Kaane Fish Green Masala Fried

Kaane is a fish found in tropical backwaters. It is also called as Noguli in Konkani and Lady Fish in English. It is a delicacy in the western coast of Karnataka. Shetty Lunch Home in Kundapur popularised this fish first and then Anupama in Mangalore and Coast To Coast in Bangalore went full swing with Kaane delicacies like Masala Fried, Naked Fried and Rava Fried.
We have been experimenting with chutney fish and green masala fish. Yesterday, our good neighbour Balkunje Vasudev Shenoy got 2 huge Kaane fish for us. Meena was clueless about what preparation she can make with it. She thought of making a spicy Kerala style curry but I stopped her and said, these huge kaanes are rare to find in the market these days. better make some exotic dish with it, preferably a strater dish with semi thick masala. Masala Fried fish has been prepared umpteen times, now that Kundapur Masala Powder is readily available. I suggested her that green masala fried would be a great idea. She went one step further and prepared a green masala that's better than what we usually make.

So here it is, the lovely spicy, tangy and aromatic Kaane Fish Green Masala Fried to tickle your taste buds. Trust me. It is simple out of this world! Enjoy this with your family.
Kaane Fish - 1 Kg
Grated Coconut - 3 Tbsp
Cumin seeds - 1 Tsp
Black Peppercorns - 2 Tsp
Green Tomatoes - 2 medium Chopped
Capsicum - 1/2 small chopped
Green Chillies - 4-6 chopped
Garlic - 10 flakes peeled
Ginger - 2" piece peeled and chopped
Onion - 1 big cubed
Coriander leaves - 50 Gms
Mint Leaves - A handful
Curry Leaves - A handful
Turmeric Powder - 1/2 Tsp
Salt - To taste
Coconut Oil - 30-50 Ml(According to need)
Lemon Wedges - For garnishing 

Clean, wash and put gashes on kaane fish. Apply salt and 1/4 tsp turmeric powder.
Marinate for 30 mins to 1 hr in the fridge.
Grind all the remaining except salt, oil and lemon wedges to a fine paste.
Reserve the water used to wash the grinder/mixie.
Heat oil in a thick bottomed nonstick pan.
Fry the masala paste till raw smell diappears.

Add 1/4 Tsp turmeric powder and salt to taste and fry further till oil leaves the sides and masala turns slightly golden brown.
Now add the water obtained from the grinder and fry.
Spread the masala evenly in the pan.
Place the marinated fish, coat the masala over them and pour the marinade over it.
Cover and cook on slow heat for 5 mins.
Sprinkle little water, shake the pan to loosen the fish and flip them over.
Cover and cook for another 3 mins.
Open the lid and sprinkle little water.
Raise the flame and allow the fish to sizzle for 2 more mins and switch off the flame.
Arrange the fish on a serving platter, garnish with salad of your choice and serve hot with lemon wedges.

Same masala can be used with any white fish.
You can also reduce the amount of spices and make Paneer/Mushroom/Egg green masala fried.

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