subject: Yummy Indian Fried Fish Recipe [print this page] Fish is bountiful in IndiaFish is bountiful in India. We, in India are blessed with the enormous Indian ocean that surrounds us and supplies an incredible variety of sea fish for our kebabs and curries. Fish is eaten in the form of curries and other dry preparations all over North, South and Eastern India and is prepared according the local traditions and customs. What is most appealing is the cultural aspects of eating fish. North and Eastern Indians eat mostly river fish, which is bonier than ocean fish and people on the coasts eat sea fish. These days, due to growing demand for fish, there are various large fish farms that produce fish for the area markets. This practice has increased the efficiency and lowered the costs of fish production and consumption and has brought fish to the tables of many Indians.
This recipe is a bare basic one that is cooked by Indian men to be eaten with a glass of beer or Indian Whiskey. Its preparation is simple, coarse and masculine.
Ingredients:
Small fish such as Pomfret, Mackeral or Karimeen (4)
Mustard Cooking Oil
Garlic
Ginger
Red Chilli Powder
Turmeric Powder
Salt
Method:
In a nonstick pan, add a little bit of mustard cooking oil and heat. When the oil is sufficiently hot and ready to fry (test by throwing in a drop of the marinade, if it sizzles immediately then the oil is ready). Gently place the fish with a spatula in the hot oil and cook until the flesh is white or opaque (generally about 5 minutes per side with smaller fish). If the skin starts to slide off, then the side is definitely cooked. Flip the fish and cook the other side. Take off the heat when finished and rest the fish on some plain paper to drain the oil.
Put all the fish in a plate and squeeze some lemon on top. Enjoy with your friends along with some good strong Indian beer or whisky.
