Meenu Varuval (Fish Fry)

True originates of coastal South Indian family we have grown to relish fish all days of week and it’s also the most preferred Non Vegetarian dish.

Fish Storage

People do get paranoid when it comes to preserving/storing fish, but I  certainly not one amongst them and have been doing so conveniently for years now. And only for those who are interested and can’t get to the market regularly, I will share the basic of fish storage techniques which I have used over the years. It’s a herculean task to get Fish in the local markets in Gurgaon but we need to get to buy them once a week in the farmers market !!

Needless to say, the start would be cleaning the fish thoroughly with rock salt and turmeric{I clean them twice}. Now grate fresh ginger- garlic and apply them to the fish followed by dhania /coriander powder, chilli powder {option: green chilli paste}, salt, turmeric and Jeera Powder. Add an extra spoon of jeera powder{Cumin seeds powder}as Jeera cuts through the smell of raw fish even when you fry it after 4 days. I deep freeze them in small boxes for daily use {so that I can remove a box at a time and thaw, rather than the whole stock every day which will only reduce the shelf life}. So for any day when you wish to use it just pull a box and  keep it at room temperature for 2 hours and use the way you want.

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My Nutrition Corner

– Fish is a very good source of protein, Omega3 fatty acids. Good for low-fat diets. Contains Vitamin B which helps to reduce stress and Anxiety. Vitamin A helps prevent arthritis, acne and bronchitis.Calcium helps teeth and bones to keep healthy

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Ingredients:

Sheela Fish – 1/2kg {use any Fish}

Red Chilli Powder – 1tbsp

Jeera Powder – 2tbsp

Dhania Powder – 1 1/2tsp

Karuvepilai/ Curry leaves powder – 1tsp(dried and powdered)

Ginger /garlic paste – 1tbsp

Salt- to taste

Olive oil – to use {alternatively any cooking oil}

Method:

1. Mix all the ingredients with little olive oil and apply on fish.

2. Allow it to soak for 2 hrs in fridge{if you are running short of time, you can cook in 10 minutes but be ready to accept a comparatively insipid taste}.

3. Heat a pan and grease with olive oil. Place the fish on them. Allow to cook for 2-3 min and turn over and again allow to cook the other side.

4. Serve hot with steamed rice and dal/sambhar.

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