In my 10 years of cooking experience, I’ve found one thing to be very correct ( yes, very, very correct) And that is…
No One Can Say No To Seer Fish
Whether you fry it, grill it, or make it a curry, it is loved by everyone. No matter what.
And that’s what makes it a perfect fit to satisfy anybody’s “ Food Cravings”.
It is my favorite, My mom likes it too, My grandpa craves for it and it is most probable that it would be your favorite too… Isn’t it?
Well if it isn’t, then be ready. Because the recipe that I am going to share with you will make you it’s number 1 FAN…GUARANTEED!
It is so easy that even your kids can make it. And the best part is that…
You can serve it to anyone, be it your husband, your granny, your kids, literally anyone, and I guarantee that they won’t say no to it.
In short, It is simple and tasty ( Crazily Tasty to be correct)
And here it is…
- Purchase 5-6 medium-size fresh Seer Fish steaks from minglos
- 2 tsp Ginger & garlic paste
- 1/4 tsp Turmeric ( Haldi ) powder
- Few curry leaves
- 2 tsp chili powder
- 2 tsp Lime juice
- 1/2 tsp Whole pepper
- Pure Salt ( According to your taste )
- And a little bit of Coconut oil for shallow frying
Now after collecting all the ingredients, let’s start making your favorite ( and mine too ) Seerfish, or you can say- Meen Varuthathu recipe.
Step 1- First, wash and clean the fish with fresh water ( you can also squeeze a few drops of lemon in the water to add a bit of lemony taste into the fish)
Step 2- Grind together and make a thick paste of all the ingredients listed above ( from ginger garlic paste to salt ) by adding a bit of water.
Step 3- Now coat all the Masalas over the fish steaks ( marination) and set it aside for 30-40 minutes.
Step 4- Heat oil in a frying pan, add the curry leaves, and let the curry leaves splutter for a few seconds. ( until it becomes stiff )
Step 5- Before the curry leaves go black, Immediately add the fish and shallow fry it in the coconut oil till it becomes golden brown and crispy.
Step 6- Now it’s ready to treat your cravings, serve it with onion rings and a slice of lime