Wednesday, July 13, 2011

Spicy Fish preparation

Fish are abundant in India. India is surrounded by the great Indian Ocean, making it an abundance of different fish safe to eat his curry. Fish is eaten in North 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 mainly fish the river can creditworthiness than fish and others eat seafood on the coast. Fish are increasingly grown on farms, some enterprising businessmen to meet the demands of a growing and prosperous middle class. This allows for mass production of fish in great demand among the growing population in India. The draw back is that the farmed fish farm can not compete with the taste of wild fish ..

Although the meals are usually prepared by women in Indian households, this recipe is very masculine and I know many men who do their fish this way, especially when eaten as a snack.


Small fish, such as Pomfret, mackerel Kari Meen (4)
Mustard Cooking Oil
Red chili powder
Turmeric powder


First, it's time to make the marinade. Finally, chop the ginger and garlic (you can even use paste) into a bowl and add a generous dose of turmeric powder, red chilli powder and a little salt to taste along with some mustard oil. Add fish mixture and coat both sides and let marinate for about one hour. Warm up some mustard oil in a non-stick pan and allow oil to be nice and warm. Carefully place the fish into the hot oil and fry about 5 minutes or until fish begins to peel or skin starts to emerge. Turn the fish and does not break. Cook, on the other side for same amount of time. Once done, remove fish to get some paper towel.

Place all fish in a bowl and squeeze some lemon juice on top. Enjoy with your friends with some good strong Indian beer or whiskey.

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