Kilangan Snake Lady fish with Suyyan

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INGREDIENTS :

Kilanga Fish - 1 kg gut cleaned

Sea salt and Turmeric to wash

Maida - 50 grams

Corn flour - 20 grams

Sambar powder - 4 tbsp

Chilli powder - 2 tbsp

Safflower oil - 100 ml

For the Suyyan : 

Maida - 250 grams

Bengal Gram dhall - 100 grams

Coconut Jaggery - 1 cup

Grated coconut - 1 cup

Green Cardamom - 4

Pachai Karpoor - 4 bits

Corn oil - 200 ml


Soak the Bengal Gram dhall for 1 hour.Wash and Boil the dhall for 20 minutes untill soft.Smash the dhall along with green cardamom and Pachai karpoor.Add jaggery and coconut.

Make a batter of bajji consistency with maida.Make round balls of dhall mixture,dip in the batter and deep fry in oil untill yellow brown for 5 mins.

Suyyan is ready.

DIRECTIONS :

Make a batter with maida,corn flour,sambar powder and chilli powder.

Marinate the fish for 15 mins in the batter.

Heat oil in a pan and fry the Kilangan fish for 5 minutes on both sides.

Not more than 15 minutes since the fish is fresh water,fast cooking,hairy inside and fragile.Choose smaller fishes for fry as they are less hairy and chewable inside.Bigger fishes for gravy.

Serve hot.Kilangan Fish fry is ready.Eat along with Suyyan as a snack.Add black  tea with cardamom for good digestion.