Wednesday, June 3, 2009

Fish Fry (Smelt)

Fish for most Keralites or anyone from the coastal towns across southern India is more of a staple food than a luxury. While fish fry can be made in lots of different marinades, here is our version that can go hand in hand with steamed rice to make the most easy yet delightful meal on a lazy day. Smelt which is a common catch from the Atlantic and pacific waters resembles Natholi by its looks and taste.

Easily available in the Asian food markets, this fish is very easy and quick to clean. Being so tiny in size, they turn out very crisp when fried also letting us to chew up the bones.

Cleaned Smelt: 1 pack ( About 20-30 fishes)
Turmeric powder: 11/2 teaspoon
Chilli Powder: 3 teaspoons ( Depending on your spice levels)
Pepper: 1/2 teaspoon
Curry leaves: One sprig
Vinegar/Lemon juice: 2 teaspoons
Salt to taste
Oil to fry
First mix the turmeric, chilli, pepper and salt in the vinegar or lemon juice to make a fine paste. Tear up the curry leaves and mix in the marinade. Apply this paste on the cleaned fish. Let it sit for a minimum of an hour. Coat the pan with little oil and fry the fish until golden brown.
Serve on a warm bed of rice and enjoy this great meal.


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