Spicy Fish Fry | Seer Fish Fry | Vanjaram Meen Varuval

When I was eating Non Veg, fish was the one thing I always preferred to eat than other options. Especially the fish fries used to be very famous and most sought out. Parents used to host lot of parties and Fish fries would surely feature on the table. It was the time when Amma started making Fish Fry with Vanjaram/ Seer Fish. I am not sure if this variety is widely available in Andhra, as most of my relatives were not aware of this variety. Moreover, fish is not that really popular on our tables.

So whenever we have close relatives visiting us, this was one item that Amma would surely make. I have never really been to a fish market. Mostly we used to have the folks visiting us to sell their fish. And I remember Wednesdays to be allotted for fish. It's a wonder, how certain things become a customary actions right, over a period. Thinking back, I always associate certain days with certain food and certain activities.

Now coming back to the fish cooking business, I haven't cleaned it or made it from scratch. The most I have made was to fry them, after the masala is made and the fish is marinated. If you wonder about today's post, then yes, all I did was to fry these, as Amma had marinated them for me. Luckily kids like the Fish Kollambu and fry, so when we decide to make, it does become an easy task for cooking.
Spicy Fish Fry

Ingredients Needed:

Seer Fish / Vanjaram - 1 kg
Turmeric powder 1/2 tsp
Salt - 1 tsp
Pepper powder -1 tsp
Garam Masala - 3/4 tsp
Red Chili powder -1 tsp
Corn flour - 2 tsp
Vineger - 2 tsp

Masala to be ground

Onions - 1 medium
Ginger - 2"
Green Chillies - 2 medium
Coriander leaves - handful of leaves

Oil for frying

How to prepare Fish Fry

Wash and cut the fish pieces as needed for fry.

Wash and grind to a smooth paste listed under the ground masala, without adding water.

In a bowl, take the fish, add the ground masala and rest of the ingredients. Mix everything well and spread evenly on the fish pieces. Marinate for at least 30 mins.

Heat a deep kadhai with enough oil for the fish to immerse fully. When the oil is hot enough, take the fish coated with the masala, spread once again to make sure the fish have the masala all over and gently slide into oil. Reduce the flame to low and cook for couple of minutes.

Gently slide to the other side and cook evenly on both sides, before draining to a kitchen towel.

Notes:

Normally the fish is coated with masala and spread on a bowl, so that the masala gets evenly coated.

Adjust the spicy according to your taste.

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