Phanna Upkari in Claypot- Fish Curry from Mangalore

Phanna Upkari - A very authentic GSB Konkani community fish curry from south of Karnataka is a mouth watering dish and every konkani will vouch for it 🙌  A curry where lightly marinated fish is simmered in sautéd browned chopped onions along with tangy paste of red chillies and tamarind in a Claypot cannot be taken for granted 💪! The whole experience of cooking it in a claypot itself is very exciting and joyful experience. Taste is also fantastic. Brings the rustic-ness to the forefront when you try making such dishes in a way it is suppose to be made. 

It is also known as Pulimumchi, usually Mackerel is used in this dish. But in my case, beggars cannot be choosers, so I go with whatever good Indian fish is found and make the best of it. I have used Promfret in this recipe. You can also use shrimp  as well. 

Like all dishes have their own variations so does this curry! Every household has their own way of making it. Few add additional phanna/tadka at the end of the curry while few may add additional garam masala ingredients of their choice. So if you know your taste palate, please go for it! Make it your own!

This is my Mother-In-law's recipe - she makes it really yummy! My Mom always stuck with North Canara/Goa style fish tephala ambat (schezuan peppers/coconut/red chillies) and Kandya Ambat .My friends mom used to make this jhalke(means fish in konkani) phannaupkari curry and thats how I have tasted it before. After marriage, I have had this often at my in-law's place. Slurpicious Yummy Curry indeed!

Recipe is real simple- all you have to do is play with dry red chillies and tamarind [ spiciness and tanginess] 

Let go to the Recipe:

Ingredients:

2 Pomfret (med size - cleaned and cut into pieces)

2 med size onion finely chopped

3 tbsp coconut oil

salt to taste

Marination of fish:

1/2 tsp chilli pwd, 1/4 tsp turmeric, salt to taste

To make Masala Paste:

12-15 dry red chillies [ Byadgi would be great as its less spicy and gives out nice color]

small lemon size ball of tamarind 

2-3 pods of garlic

pinch fenugreek seeds (optional)

Preparation:

• In a bowl marinate cleaned fish with chili pwd/turmeric/salt. Just sprinkle powder over the fish-massage lightly and keep aside.
• In a pan add 1 tsp of oil- roast red chillies, fenugreek seeds if using and transfer it to a blender. Add garlic and tamarind. Make a paste by adding water sparingly. Taste it and feel free to adjust tamarind for more tanginess if needed.
• Now place your claypot on a low heat, remember this is a slow process of cooking if you are using a claypot! You can do this in a non stick utensil too. Do your cooking on a med flame. 
• Add coconut oil, once its hot, add finely chopped onions. Saute it stirring regularly till it turns golden brown. 
• Add the ground chili masala paste to it - add a little water to blender cup to get all the paste into the pot. Mix everything nicely and cook till oil starts to separate. This curry is semi-thick, so add water accordingly. I usually add 1 cup first. Then add in increments as the curry thickens. Add salt. 
• Add marinated fish fillets and cook till its done. Around 8-10 min on low flame! 
• Enjoy it with your plain rice, or parboiled rice or just plain white bread! its YUMM!

NjoY!! happY cookinG!!

Your feedback is very important. Share your story or pictures if you make dishes from this blog!

You may also like Fish Fry, Shrimp Fry, Fish Kandya Ambat

Health Benefits:

Fish is usually rich in proteins, vitamins and minerals. Mackerel is high in omega-3 fatty acids and been proven to be very effective in lowering triglyceride levels. They help with blood circulation and lower blood pressure by allowing blood vessels to expand and be more elastic. Mackerel, have been known to reduce the pain, stiffness and swollen joints associated with arthritis. Several studies have found a correlation between fish oil and a reduced risk of depression, suicide, schizophrenia and Alzheimer's disease. Eating oil-rich fish like pomfrets regularly can help to keep the eyes bright and healthy. Not only does omega-3 help to protect the skin from the harmful effects of the UV damage.

Konkani Fish Curry (Kandya Ambat)

Fish curry preparations from the Coastal areas are hands down the best curries in the whole wide world. Reason, fresh fish, fresh coconuts and fresh stock of dry red chillies...:) My ancestors are from coastal region and have known to survive on rice and seafood for their whole lives.:) My grandmother made the best fish dishes ever, she added just those 2-3 fresh ingredients like coconut, dry red chillies and tamarind to freshly caught and cleaned fish by using her signature eyeballing method(:)) to make a fingerlicking gooooood curry!! Since she was an expert, everybody simply loved it!

The highlight of our visit to my grandparents house was mostly "FOOD" and all that simple life around the house. She loved pets so much that all the dogs and cats of the neighborhood used to be at her house :) She loved feeding and talking to them. Wonder none of her kids got those genes passed down hhehehe :(

Few years back my youngest cousin (was 8 yrs then) had visited my grandmother and even he gave her the certificate of excellence :) saying that it was the best fish curry he had in his life (it was actually so cute that it is now a must to be mentioned story whenever we talk about my grandma)....so we all remember her with these loving memories that she has left behind.

Coming to the fish preparation, we have various kinds of fish curries that are very prominent amongst Konkani clan. Northern Karnataka is known for Teppal ambat (schezwan peppers/coconut curry) and Kandya ambat (onion/coconut curry) and in the south of Karnataka they make Phanna ambat (onion tempered curry), Alle piyav ambat/ghashi (onion/ginger curry).. so these are the few variations one will see. Goan preparation is again little different where they use garam masala (whole spices) in the curry. As we move to the north east side of India, one can see the fish preparation in mustard oil and mustard paste etc. So it's unlimited variety :)

Once you get a hang of making these coconut curries, there is no going back- I am telling ya :)

Let us take a look at this Konkani Fish Curry of Kandya Ambat recipe:

Ingredients:

• 1 cup fresh grated coconut (or frozen coconut)
• 1 onion finely chopped
• 2 big size pomfret/pompano (makes 8-9 pieces/fillet)
• 1/2 tea spn tamarind extract or kokum or small marble size ball of tamarind
• 1 green chili slit optional
• 7-8 red chilies (byadgi/kumti chillies preferably)
• 2 tsp coriander seeds
• 1 tsp turmeric
• 2 tbsp oil
• salt to taste

Preparation:

• Clean the fish, apply 1/2 tsp turmeric, salt and keep aside.
• Lightly roast dry red chillies in 1/2 tsp oil, transfer to a blender. Then in the same pan roast coriander seeds and transfer to the blender. Then add grated coconut and roast it very lightly (do not brown it) before you put it into the blender. Add tamarind, turmeric and make a fine paste by adding little water. 
• Adjust the taste if need be, sometimes the chillies may not be very spicy, so depending on how spicy you want adjust accordingly. Color of the curry also depends on the quality of the chillies you are using.
• Take a wide mouth pan, heat oil and add chopped onions. Saute till it turns just light brown. 
• Now add the ground paste and stir everything nicely. Add slit green chili, salt. Bring the curry to a boil and then simmer for 5 minutes. 
• Add water sparingly to get a nice flowy consistency of the curry. Do not make it too thin. Now add fish fillet gently into the curry and let it simmer further for another 5-6 minutes. 
• Don't keep stirring the fish, as it will break, gently move around so that the curry also breathes :) Switch off the gas once the fish is cooked and you see nice red color on the curry. 
• Serve hot with Rice, parboiled Rice, Roti etc. Curry tastes even better after few hours or the next day!

njoY!! happY cookinG!!

Note: This method of curry preparation is used mostly for lean and bland fish , also shrimp can be used. Vegetarians can make it by adding potatoes in it. Tastes delish.

You may also like

Baked Salmon

Coastal Fish Fry

Coastal Fish Curry (Alle Piyav Teppal Ambat)

Goan Recheado Stuffed Fish

Health Benefits:

Pomfret is a delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system. It is a very good source of protein. It's no coincidence that fish-eating Inuit populations in the Arctic have low levels of heart disease; seafood is low in saturated fat and high in omega-3, (which can both) protect the heart from disease and lower the amount of cholesterol in the blood. One study has even suggested that an extra portion of fish every week can cut risk of heart disease in half. Eating oil-rich fish regularly can help to keep the eyes bright and healthy.

Fish Curry with Coconut Milk (Instant Pot)

Instant Pot pressure cooker is creating waves in the communities across the world and I am happy I have one at home to make some yummy dishes being absolutely carefree, stress free and mess free :)

Have tried quite a few recipes and I must say, so far so good. Very helpful when you have an errand to run and don't have enough time to cook the dish, switch off the gas and only after that dash out of the house. Instant Pot is a life savior in such scenarios. You wanna run to a grocery store? You wanna pick up your kid from the activities? You wanna go shopping? You wanna linger in your shower little more time :)(hell ya!)? no problemo :) Dump the ingredients of a recipe into the instant pot, set it up appropriately and off you go doing your errands tension free. By the time you get back home, your dish should be ready (hopefully :))

So today I made Tilapia Fish curry using coconut milk and spices. Tastes fantastic. This curry can be enjoyed with the plain rice or noodles. I usually use curry leaves for this preparation but today added thai basil leaves with thai bird chillies and the aroma was so fantastic that I just cudn't wait for it to be done. We enjoyed it as a family-- happily slurping away with the rice.

Very easy to make and a combination of spices and coconut milk gives this curry a heavenly taste and aroma. I actually enjoyed the thai basil twist on it :) It complements well with the aromatic long grained basmati rice or jasmine rice. You can make this same curry adding chicken or shrimp too.

Let us take a look at the Fish Curry with Coconut Milk (Tilapia)

Ingredients:

• 3 cups coconut milk (can use coconut powder or tin)
• 1.5 lb tilapia fish cut into big fillet (take any white fish)
• 2 med onion sliced
• 1/2 cup cherry tomatoes ( or 1 tomato chopped)
• 4 pods garlic chopped
• 2 inch ginger chopped
• 2 green chillies (or thai bird chilies)
• handful of curry leaves or thai basil
• 1 tbsp coriander pwd
• 2 tsp cumin pwd
• 1 tsp chili pwd (or 1 tsp chili flakes)
• 1/2 tsp turmeric
• 1/2 tsp fenugreek pwd (optional, but it imparts nice taste)
• Either use above 5 powders or 3 tbsp of curry powder.
• 1-2 tbsp oil
• salt to taste
• 1-2 tsp lemon juice to taste

Preparation:

• Press [Saute] to pre-heat the cooker. When the words 'Hot' appear on the display add oil, then drop curry leaves or thai basil (keep 5 leaves aside to add later),  then add onion, garlic, ginger and saute until onion is translucent. (around 3-4 minutes)
• Add all the powdered spices and saute together for 1 more minute. 
• De-glaze with the coconut milk making sure to un-stick anything from the bottom and incorporate in the sauce. Add green chilies (or thai bird), tomatoes, fish pieces. Stir gently to mix everything. [adjust thickness by adding more coconut milk or water if needed]
• Close the lid of the Instant Pot, Press [manual] and use [+], [-] to adjust time. Set on 3 minutes pressure cooking time. 
• When time is up open the pressure cooker using QPR (don't wait on NPR because fish gets done quickly).
• Add salt to taste, remaining thai basil leaves and lemon juice before serving it hot with Rice or Noodles.

njoY!! happY cookinG!!

Note*:
 This curry can be easily made on stove top too. Pretty much the same process. Before adding the fish to the curry, bring it to a boil, then add fish pieces and simmer the curry for few minutes till the fish is done. Serve hot with Rice or Noodles.
 The color of the curry varies depending on your chili powder. Some chilies are spicy but don't impart that dark red color and vice versa.

Health Benefits: 
Coconut Milk: 
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking. Coconuts are one of those foods that oscillate between the 'good' food and 'bad' food camps. Coconut milk, especially the lower fat variety, can be used in moderation (1-2 times per week). source:https://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk

Tilapia:
It is a bland yet delicious, lean white fish that has a wide variety of associated health benefits, including its ability to help reduce weight, boost overall metabolism, speed up repair and growth throughout the body, build strong bones, reduce the risk of various chronic diseases, lower triglyceride levels, prevent arthritis, protect against cognitive decline, prevent various types of cancer, reduce signs of aging, boost the health of your hair, and strengthen your immune system.

Grilled Salmon with Homemade Masala (Spice Rub)

Salmon Steak Grilled with Quinoa/Zucchini Salad and Grilled Beans.

 Fresh Salmon is the most loved fish in my household which comes from both Atlantic and Pacific oceans :) When I first came to USA, I used to miss eating all the local fish from India (I miss it even now, but atleast it is available in few stores here) I could see only 2-3 fish variety in the market which I thought I could manage eating- Salmon, Tilapia and Catfish.

I fell in love with this pink fleshy wild salmon the moment I had it in a restaurant (don't recollect the restaurant name). It doesn't need lots of spices to enjoy its natural flavors. Our Indian spices would not suit on it either (is what I thought :)). So mostly I baked it and simply grilled it with butter/lemon/herbs. But the wicked Indianness in me of having spices in someway just wouldn't go away :)

Once I grilled Salmon with tandoori masala and it came out nice and tasted really good, so I kept repeating the recipe. Then my sister came visiting me and she came up with this recipe of applying coarse powdered mix of few spice ingredients along with ginger garlic and lemon juice! Bingo...it tasted so fantastic! So every once in a while, my kitchen sees this majestic Salmon fillets slathered in this homemade rub and grilled to perfection! You can enjoy it with a simple salad, quinoa, brown rice, wild rice or some grilled beans or asparagus.

You can also use this spice rub on other fish like bland Tilapia or Pompano to make it more interesting. Also goes well with king fish steaks. I have Grilled Salmon with Quinoa/Zucchini salad and Grilled Beans on the side on my display plate... Trust me it super Yummzzz and you will feel like you just brought the 5 star restaurant at your table :) <winks>

Let us take a look at this grilled Salmon with homemade masala( spice rub):

Ingredients:

• 2-3 big Salmon steaks (or fillets)
• 1 tsp red chili powder
• 1/2 tsp turmeric
• 1/2 tsp cumin seeds pwd
• 1/2 tsp coriander seeds pwd
• 1 tsp ginger garlic paste
• 1-2 tsp lemon juice
• salt to taste
• 1 green chili chopped (optional)

-For the coarse powder (spice rub)-

• 1 tbsp coriander seeds
• 1 1/2 tsp cumin seeds
• 1 tsp ajwain (carrom seeds)
• pinch of fenugreek seeds (methi seeds)
• oil to grill/fry

Preparation:

• Clean the fillets and keep aside.
• In a blender, take the ingredients under coarse powder and make a coarse mixture.
• Take all other ingredients and slather it over the fillets. Keep aside for atleast an hour to marinate.
• Heat a grill pan on high heat and lower the flame to medium. Add 2 tbsp of oil. Place the fillets/steaks and add little oil over the fish. Let it cook for couple of minutes.
• Gently flip and let it cook till done. To test the doneness, prick a fork and nudge a little, you should see the flesh is flaky and done.
• Serve hot grilled Salmon with your choice of sides. 

njoY!! happY grillinG!!

You may also like:

Baked Salmon
Tandoori Salmon
Quinoa salad
Coastal Fish Fry
Goan Racheado Stuffed Fish

Health Benefits:


Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions. This salmon-found protein also improves bone density and strength.
Eating salmon reduces risk of depression. Eating salmon regularly has been associated with reducing the risk and incidence of depression, hostility in young adults and cognitive decline in the elderly.
Eating salmon increases your cardiovascular health. It contains high levels of the omega-3 fats, EPA and DHA. When eaten two to three times per week, salmon can protect you from problems such as heart attack, stroke, arrhythmia, high blood pressure and high triglycerides.
Salmon helps build children’s brains. Feeding salmon to preschool children also aids in the prevention of ADHD and can even boost academic performance.
Salmon’s an excellent source of vitamin D. Salmon brings out the best in fresh greens. The proteins, B vitamins and omega 3 fatty acids in salmon complement the antioxidants and vitamin C in greens such as spinach and kale.

(source of health benefits: chatelaine.com)

Pasta Carbonara (with Shrimp)

Let me first gulp my saliva before I start describing this creamy Carbonara dish :) Very much Italian and loved by everyone around the world. Easy to make and one can get this on the dining table in no time. Authentically it calls for pieces of bacon strips and veggies (of your choice), but I made it with shrimp. Gotta give a twist with whatever you have at hand, right? :)

Pasta is generally eaten with nutrient-dense food partners, such as fiber-filled vegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheeses, poultry and lean meats. I like Italian but not a very big fan, especially when it comes to tomato base and sauces. I will take cheese sauces any darn day. I think my favorite so far is mushroom ravioli from Macaroni Grill. It is just so super yum! Well, I don't want to divert the topic from my Carbonara today :)

So, first time I watched the making of Pasta Carbonara was on TV by Giada or Rachel (I don't quite remember), then I tasted it at Olive Garden and liked it. Later I had it at Vapianos and loved it even better (sorry olive garden folks :)). After that I had to make it at home. Checked my recipe books, it didn't get me excited. Finally I came across Pioneer Woman's Carbonara recipe and there bang!! she got my juices flowing and I made it with the shrimp (of course)!! And it did not disappoint me. Loved it! I ain't changing anything from the main sauce. It's awesome! It is one of my regular pasta dish that my kid looks forward to eat :)

Let us take a look at the Pasta Carbonara recipe:

Ingredients:

• 12 oz pasta (I made with spaghetti, you can use any variety )
• 1/2 medium onion chopped
• 2 cloves garlic minced
• 3 whole eggs
• 3/4 cups finely grated parmesan
• 3/4 cups heavy cream
• 1/2 tsp pepper powder
• salt as per taste
• 1/2 cup peas - optional
• few cherry tomatoes halved (optional)
• 1 tbsp chopped parsley

Preparation:

• Cook pasta according to package directions. 
• While the pasta is cooking, 
• Sprinkle salt and pepper on shrimp and shallow fry the it in a pan for just a couple of minutes on each side. Remove from the pan and drain on paper towels. 
• Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside. 
• In a bowl, mix together eggs, parmesan, heavy cream, salt and pepper until smooth. 
• When the pasta is done, reserve a cup or two of the pasta water. 
• Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
• Halfway through, add sauteed shrimp, add the peas(if using), add tomatoes (if using) and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined. 
• Serve immediately with garnish of extra grated parmesan and parsley.

njoy!! happY cookinG!!

Health Benefits: Pasta provides beneficial carbohydrates and fibre that our body needs. Both white and whole-wheat pastas serve as excellent sources of selenium, a mineral that activates antioxidant enzymes tasked with protecting your cells from molecular damage. Pasta also contains manganese, a mineral that helps you metabolize carbohydrates and regulate your blood sugar. Eat white pasta as a source of folate or vitamin B-9 or opt for whole-wheat pasta as a source of the carotenoids lutein. Pasta is a perfect foundation for healthy, nutritious and satisfying meals.

Shrimp Fry (Coastal style)

Whenever I see these giant fresh raw shrimp I simply can't wait to cook and eat it.  I am always looking out for raw ones than the precooked shrimp, for the simple reason that it is very juicy and tasty. Frying or grilling is the best way to have these exotic shrimp. Personally, I like it slathered in spices and grilled. The best way to enjoy it is with a chill beer or wine :)

SHRIMP FRY

I have these cozy nostalgic memories associated with seafood. Having enjoyed fresh seafood when on vacation to my grandma's house, or relatives house the taste of freshness and spices is so fresh on my mind. I try to bring it back, every time there is a sizzle on my griddle I have a smile on my face :)

Thankfully, everyone in my house is a seafood lover and we enjoy it as a family. Frying these takes just minutes and you can have it with your meals or enjoy it as appetizers.

Let us check the recipe:
Ingredients:
10-12 big raw shrimp
oil to fry
1/2 cup semolina (rava) OR rice flour
1/2 tsp chilli powder
1/4th tsp turmeric powder
little salt as per taste

Marination:
A> 5-6 red dry chillies
     2 garlic pod
     1/2 inch ginger
     1/4th tsp turmeric (haldi)
     salt as per taste
     2-3 1inch piece of tamarind (to bring the tanginess)

OR

B> 2 tsp chilli powder (adjust according to your spice level)
     1/4th tsp turmeric (haldi)
     1/4th-1/2 tsp tamarind pulp (depends on the tanginess)
     salt as per taste
     1/2 tsp ginger garlic paste ( or less)

Preparation:

• Clean the shrimp, wash and pat dry.  
• Now make the marination paste using all ingredients under the bullet point A. (freshly made paste/masala is always better :)) or mix all the ingredients under bullet point B. 
• Slather the paste to Shrimp and let it sit for an hour or so. 
• In the meantime prepare semolina or rice flour mixture by adding chilli powder, turmeric powder and salt. Mix well and keep aside.
• Heat a tawa or griddle and add some oil. 
• Take a shrimp roll it in the semolina mixture and place on the frying tawa or griddle. It should make a sizzling sound. Reduce the flame to medium. 
• Repeat the process for the rest of the shrimp. Drizzle some oil over the shrimp. Now cook for about 3 minutes. Flip over and add little more oil and let it cook till done. *
• Your fried Shrimp are ready to be devoured. You can have it with your favorite chutney, or some red onions. You can also squeeze in lime juice if you want. 
  

note:* Do not overcook the shrimp, else it will harden. If you want it nice and juicy just cook till done, you can see it plumps up and curls.
Also, be careful while cleaning the shrimp if you are using raw shrimp. You can watch youtube videos if need be.

Quantity shown is just for the picture. Pre-prep!

Marination in place!

Final grilled product!

njoY!! happY cookinG!!

Health Benefits: 

Did you know Shrimp is a carb free food? Yes, it is and is loaded with vitamins and minerals along with protein. Shrimp contains astaxanthin, a carotenoid that gives them their pink color and that can act as a potent antioxidant and protect the skin from premature aging. Shrimp are loaded with selenium. Several population studies suggest that the risk of death from cancer, including lung, colorectal, and prostate cancers, is lower among people with a higher intake of the trace mineral selenium. Shrimp does have some level of cholesterol and it gets its bad reputation because people like to eat mainly deep fried shrimp or they consume it by dipping in butter :) Eat healthy and in small portions to get the maximum benefits!

Coastal SeaFood Lunch

Somedays I feel like having a simple seafood meal on my plate and nothing else. It is a soul-satisfying experience for me. I miss my mom and her fish curry a lot. So whenever I make it, it's a flashback day for me :) I remember when I was a teenager, my sister and I took turns to lend a helping hand to my mom by grinding the curry masala on a special stone grinder. The taste of that cooking used to be simply amazing. Even today at my mom's place they use a wet grinder to make masala. At my grand mother's house, the curry was prepared in the clay pots and that infused amazing aroma and the taste of the curry was so magical. No kidding! Ahhhh....all this talk is getting me nostalgic.

Let's just get to the recipes:

Follow the links given below:

Weekend special meal or feel good meal on any given weekday!

Coastal Fish Curry (Mackerel/Bangada) 

Plain Rice

Coastal Fish Fry (smelts)

SEAFOOD PLATTER

Picture of

<-----Stone grinder (Ragado)


                       and Clay/Mud Pot ----->




Nutrition Facts: Fish is low in fat and high in protein content. It helps against cardiovascular diseases, prostate cancer, age-related vision loss and dementia. It's a good source of vitamin D, protein, some B vitamins and selenium. It's also a rich source of omega-3 fatty acids, a type of fat that is good for our health. Also said to be helpful in reducing symptoms of rheumatoid arthritis.

Coastal Fish Fry (Konkani Fish Fry)

Pan frying is a famous style of grilling where less oil is used and this method is adopted here in my coastal fish fry recipe :) where very little oil is used without compromising on the taste of the fish. I grew up eating and relishing this kind of fish fry and loved it more than any curries :) Even today, if someone mentions that they are making or having a fish fry, saliva starts to act up in my mouth hehehe I simply love it. Period!
Here is a basic way to fry any kind of fish. I am displaying mackerel and smelt fish fry.

COASTAL STYLE FISH FRY (MACKEREL/BANGADA)

Ingredients:

• 2 medium size mackerel
• oil to fry

Marination:

• 1 tbsp chilli powder
• 1/2 tsp turmeric (haldi)
• 3/4th tsp ginger garlic paste
• 3/4th tsp tamarind pulp
• salt to taste (about 1tsp)

Semolina Mixture:

• 1/2 cup semolina(rava) or rice flour
• 1/2 tsp chilli powder - optional (if you like spicy)
• pinch of turmeric
• salt to taste

Preparation:

• Mix all the marination ingredients together and make a paste, add very little water if needed.
• Apply this paste to the fish fillets and keep aside for atleast 30 minutes.
• Heat a tava/cast iron pan and add 2 tsp oil and spread it evenly.
• Mix semolina with chilli powder, turmeric, salt and keep the mixture ready.
• Take a fish fillet, roll it in the semolina mixture and place it on the tava. You will hear the sizzling sound. Drizzle more oil on top gingerly. Let it cook for 3-4 minutes. Cook on med flame.
• Flip the fillets and repeat the process. Cook till done. 
• Serve hot with onions, raita or rice/curry. 

Note*: Please adjust spice level as per your taste.

                                                         Smelt Fish Fry in pictures.

Nutrition Facts: It's a low-fat high protein food. It is filled with omega 3 fatty acids and Vitamin D along with B2. High in calcium and minerals and various nutrients. Promotes healthy heart and brain.