Saturday, 15 November 2014

Kokani Style Fish Fry

Fish fry is one of the easiest recipe and very very tasty too. Almost every body like fish fry. Due to frying with sensational masala, fried fish do not have bad fishy odor and taste.

  • Pomfret fish - 1 med size (approx 6-7 pieces) 
  • Turmeric powder- ½ tsp
  • Asafetida (hing)- ¼ tsp
  • Homemade masala  or Malwani masala or Sunday masala- 2 to 3 tsp (Malwani masala is easily available in the market.)
  • Garlic cloves- 8 to 10
  • Kokam petals- 6
  • Fine semolina/barik rava or Rice flour- 1 tsp (optional)
  • Salt to taste
  • Oil for shallow fry- as required

  • Grind garlic and kokam together with minimum water into smooth paste. (options: plz read notes)
  • Cut the fish as required size. Remove and cut out unwanted parts. 
  • Wash carefully for 2 times and drain.
  • Apply salt, masala, turmeric powder, hing, rava, kokam- garlic paste. Mix well and rub gently this marinate on fish.  
  • Marinate for minimum half an hour. 
  • Heat 2 tbsp oil in the grill pan or griddle, shallow fry the fish from both sides on low-med. flame. Pour some oil if required.
  • Serve hot with bhakari or in a meal with fish curry and rice.

  • You can use almost any type of fish or prawns. Peel and deveined the prawns. Cut the fish as required size. marinate as above and shallow fry.
  • Malwani masala is easily available in the market. You can use also aagari-koli masala. All masalas from Konkan region are quite similar in taste. But store bought masala can not give proper taste.
  • Instead of kokam, you can use tamarind pulp or lemon juice but kokam gives authentic taste.
  • Instead of kokam, you can use Kokam extract (Aagal). 
  • Do not use ginger for this style of fish-fry.
  • I make usually garlic-kokum paste in a huge quantity and store in freezer. Because two reasons......first is, it is difficult to grind smooth paste in small quantity in the grinder. My mom uses "Pata-varavanta/silbatta" to make smooth paste. Second is, it saves time. (Grind together ½ cup garlic and ½ cup kokam with minimum water.) 2-3 tsp paste is required for med sized fish. 
  • Frying methods of Bombay-duck (bombil) and Mackerel (bangada) are different. I will show you later.


Rajesh Kumar said...

Love your recipes..thanks for them.
Chowringhee Pritam Pura

Rahul Borgaonkar said...

please share fish fry method for bombil/bangada, thanks

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