Thursday, 28 March 2013

Paplet - pomfret fish fry recipe |Malvani fish fry| tallele paplet tukdi alibag style

MALVANI  FISH  FRY  is a popular fish dish from the coastal part of maharashtra mainly from konkan region.
 Konkan being a coastal area, it has its own distinct way of cooking food.

But mainly Fish dishes dominate the Konkani / Malvani cuisine. The fiery seafood curries may be a bit too spicy for some people but you will definitely like the taste.
You would find a lot of similarity between the Konkani / Malvani cusine and Goan or Coastal South Indian Cusine.


 

















 Pomfret is one of the main fishes in South Asia. 


They are found majorly in the Indo – Pacific ocean and Atlantic region. Along Mumbai coast, Alibaug, Versova, Revadanda, Arnala, Uttan, Satpathi, Basein are the main regions where pomfret is found in plenty.




Health and Nutrition Facts

  • Pomfret is very low in calories and fat. It is high in good quality protein. It is very good for people suffering from cardiovascular diseases. It can also be consumed by hypertensive patients. People who want to build their muscle tone should incorporate pomfret into their diet.
  •     It contains high amount of omega 3 fatty acids which reduces the risks of cardiovascular problem development. It supplies DHA which an important component for brain development.
  •     Cooking low fat techniques like grilling, steaming and baking are better as compared to frying.

  •  
Crispy pomfret fry taste great with fish curry (kalwan) and rice, a malwani feast.

pls click here for malvani masala powder recipe.


 You can use the same recipe for bombil , ghol ,prawn  fish fry.In above  picture you can see two tukdi (pieces) of paplet fish & two of bombil.

Ingredients:

 
6 pieces of Pomfret (paplet)fish

To grind into paste
 2-3 garlic cloves
1 inch piece ginger
1-2 small green chilies
1 cup cilantro/coriander


Spices
2-3 tsp malwani masala or red chilli powder ( use as per your taste)
1/2 tsp turmeric powder
Salt as per taste
3 tsp tamarind extract or 1-2 tsp lemon juice


For Coating
1 tbsp semolina
4 tbsp rice flour
½ tbsp turmeric
½ tbsp red chilli powder
Oil for shallow frying

Method:
1 Clean the Fish, Apply a little salt, 1 tsp tamarind extract and turmeric and keep aside.

2.Grind  together  green  chilly, garlic, ginger and  corriander  leaves.Now   mix  together  tamarind  pulp, malvani masala  and  ground  paste with salt  .

3. rub this  mixture  to  the  fish  thoroughly  and  keep  aside  to  marinade at  least  for half to one  hour.

4.Take oil in a pan and let it heat on medium heat.

5. In a dish combine semolina and rice flour and add salt and little red chili powder & turmeric to it.

6. Take the fish pieces and dip it in the flour mixture and ensure it is coated on all sides with it.

7. Shallow fry in a pan on medium heat for 3 – 4 min on each side till the cover is crisp.

Tip:


1.You can substitute malwani masala with red chilli powder and garam masala.


2.You can skip rava  and use only rice flour for coating.

3.How to select a pomfret

  •  It is very important to select a fish with bright eyes. Fish with dull eyes may not be safe for consumption.
  •    The body should be firm and when pressed with a finger, it should leave no indent.
  •     The skin should be shiny.

4. Same process can be used to fry other fish like prawns or surmai.

5.Leftover rice flour mixture after fish fry can be used to make tandalacha pithachi vadi ie rice flour pancakes which can be served as a side dish .

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