Fish fry ( Malwani Cuisine)

img_3435Kokan is a rugged section of the western coastline of India. I belong to Sindhudurg, which is an administrative district in Konkan Maharashtra. The staple food in all over Konkan is rice and fishes. Rice crop is grown and harvested in large quantity in the Konkan region. The Arabian Sea is to the west, so fishes are consumed more.

As seafood is the staple food, the cooking and making are famous all over the world. Many tourist places like Goa and Malwan are getting importance because of food and beaches.

I have fried the fish in typical Konkani style. The procedure involves cleaning the fish, marinating with salt and lemon juice and then shallow or deep fry, applying special masala consisted of kokam( Garcinia Indica), Tamarind pulp, chili powder, malwani masala and coated with the rice flour.

The same recipe can be used to fry any fish you like. Let us take a look at how to make this fish fry recipe.

Ingredients

Whiting fish (sule) 5 to 6 piece. ( You can take any fish you like)

1 tbsp to marinate fish

1/2 lemon (marinate fish)

1 tbsp or more for frying

1/2 tbsp kokam pulp (in 3 tsp of water add 6 to7 kokam and soak for 15 to 20 mins, squeeze the pulp out of it)

1/2 tbsp tamarind pulp

2 tsp malwani masala

2 tsp red chili powder

a pinch of salt.

1/2 cup rice flour

2 tsp semolina (rava) optional.

Procedure

  • Clean and wash fish. Slit fish about 1 inch at the interval. This will help the marination go through.
  • Apply salt and squeeze lemon juice on fish and keep for half an hour to marinate.
  • After half an hour, wash fish again to remove excess salt.
  • Bloat all the water from fish, use kitchen roll or tissue paper.
  • Now mix kokam pulp, tamarind pulp, malwani masala, red chili powder, and salt.
  • Apply evenly on fishes and keep this to marinate for 10 to 15 minutes.
  • Meanwhile, heat skillet or tawa( thick bottom), pour 1 tbsp of oil or more.
  • Now spread rice flour on a plate, if using semolina. mix together.
  • Now dust flour on fish or dip the fish in the flour dust extra off.
  • Place it on heated tawa. Keep it in mind that when you place to fish for frying the flame should be high and the should be medium to low with whole frying procedure.
  • If oil is needed, pour tsp by tsp on it.
  • Shallow fry on both the side til dark brown.

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Besan Ladoo

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Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent and Nepal. Laddus are made of flour, ghee/butter/oil, and sugar, with other ingredients that vary by recipe, like chopped nuts or dried raisins. They are often served at festive or religious occasions Besan laddu is a popular Indian sweet dish made of gram flour (Besan), ghee sugar and dry fruits like raisins, cashews and etc. Besan is roasted in ghee till golden brown appearance with a nutty fragrance. Then sugar is added to it. Dry fruit pieces are also mixed in this mixture optionally. Sweet balls are then made from this mixture. It has a long shelf life. It is often served at festivals, family events and religious occasions in India.

Only to take care while making laddoo is gram flour roasting part. It needs to be roasted till it gives a nutty aroma. It should be roasted on medium to low flame. While making this laddoo patience is a key role, hurrying and turning the flame will cause the flour burn. It almost takes 25 to 30-minutes roast. So be patient till then. Making balls out of it is very easy so the time taken is only roasting. The measurement given makes 6 laddoos, you can double the proportion accordingly. The binding matters only if ghee is in the right proportion. Please note what can happen to go wrong tips below in NOTE.

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Ingredients

1 cup besan

1 tsp cardamon powder

1/2 tsp kesar strand

1 tsp warm milk.

1/2 cup powdered sugar (less or till 3/4 cup depending on how sweet you like)

1/3 cup ghee

chopped dry fruits (raisins, chopped cashews)

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Procedure

  • Heat nonstick kadai or thick bottom utensil. Add ghee and flour.
  • Roast till it gives the nutty aroma and golden brown.
  • Mix saffron in warm milk and sit for a minute or two.
  • Mix in the roasted flour and roast till the milk evaporate. Followed by raisins and chopped dry fruits, if you want it to add. Roast till raisins size doubles. It almost takes 1 to 2 minute.
  • Let it cool.
  • When it cools till warm, add sugar and cardamom powder.
  • Let it cool, later bind to a ball according to the size you want.

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NOTE:

  • If binding gets difficult to apply ghee to your hand or add ghee to flour to make it bindable.
  • If flour gets runny then add the roasted flour and adjust the sugar accordingly.
  • The reason for flour getting runny causes due to finess of flour. If you use laddoo besan, it is a bit rough not powdery so it might happen that even proportion of ghee is right it might lead to runny consistency.

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