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மஞ்சள் என்றென்றும் நிலையானது..
INGREDIENTS :
Koduva fish - 1kg Scales cleaned and head cut into two.Gills and central organs removed.Fins cut.Fish cut into big round pieces.
Priced Just at 1000 per medium piece of Burundian Franc roadside Tawa Fried with Hot 🔥 Masala
Salt and turmeric to wash the fish.
Chettinad Curry masala - 4 tbsp
Fenugreek Powder - 1 tbsp
Coriander powder - 1 tbsp
Garam Masala - 1 tbsp
Crushed Black Pepper - 1 tbsp
Asafoetida Hing- 1 tsp
Dry chilli powder - 2 tbsp
Ginger garlic paste - 4 tbsp
Crushed Shallots - 10
Curry leaves - 10 nos
Dried Kokum - 2 pieces
Coconut Jaggery - 1/4 ball
Dried coconut copra - 1/2 ball
Grey salt - 2 tbsp
Cold pressed gingelly oil - 100 ml
பல்லவன் சிற்பிகள் அன்று பண்ணிய சிற்பத்தில் ஒன்று பெண்ணென வந்தது இங்கு சிலையே !
DIRECTIONS :
Spice Mixture 1
In a bowl,add chettinadu curry masala, fenugreek powder,coriander powder,garam masala,dry chilli powder,grey salt,hing.Add 50 ml of cold pressed gingelly oil and make a paste.Fill in a tumbler and add a tablespoon or brush.
Veg Mixture 2
Crush the shallots,kokum,coconut jaggery,coconut copra,curry leaves,black pepper in a stone hand crusher mortar.
Coat the cut koduva fish in ginger garlic paste and rest for 1 hour untill it gives out water.
No need to add eggs as it will cause sweetness or absorb excess oil,giving a nutty taste.
If found watery,then sprinkle some corn starch.Donot add flour since it will absorb all oil and it will not smoke,since smokiness is the best part of the food.
Add the veg mixture 2 to the fish and mix well.
In a stone dosa tawa,heat oil and fry the mixed koduva fish in medium flame.
Turn the fish after 5 minutes.To the cooked side add 1 tbsp of spice mixture 1.After the other side is cooked turn over.Cook in low flame.There might be slight darkening and burning due to the presence of shallots,which adds flavour.
Add the spice mix as required and fry on both sides carefully without breaking the fish.
Set in banana leaves.Serve with thinly sliced Kaffir Lemons and Sweet Pink Guava.
