Sunday, February 27, 2011

Fish receipe

Fish is expanded in India. India is surrounded by the great Indian Ocean, providing a wealth of safe to eat fish for its curries. Fish eaten in northern India, East Indies and along the eastern and western coasts. An interesting study is that the cultural effects on fish preparation throughout the country. North and East Indians eat mostly fresh water that can facie than sea fish and other people on the coasts eat fish. Fish is increasingly grown in nurseries with some enterprising businessmen to meet the demands of a growing and increasingly affluent middle class. This ensures that the mass production of fish in great demand among the growing population in India. The draw back is that the farm bred fish can not compete with the taste of wild fish ..
While the meals are usually prepared by women in Indian households, this recipe is very masculine and a lot of guys I know will do their fish this way, especially when eaten as a snack.
Small fish, such as Pomfret, mackerel or Kari Meen (4) Mustard Cooking Oil Garlic Ginger Red Chili Powder Turmeric Salt
First time to marinade it. Finally chop the ginger and garlic (you can even use pasta) in a bowl and add a good dose of turmeric powder, a little red chilli powder and salt to taste along with some mustard oil. Add fish to mixture and coat both sides and let marinate for about an hour. Heat a little mustard oil in a nonstick saucepan and allow the oil to get nice and warm. Then gently place the fish in hot oil and cook about 5 minutes or until fish begins to flake or skin begins to come out. Turn the fish carefully in order not to break. Cook on the other side the same period. When it is completed, remove the fish on paper towel.
Put all fish in a plate and squeeze some lemon juice on top. Enjoy with your friends, along with some good strong Indian beer or whiskey.

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