This is a common variety of fish, most of the people like. It has fewer bones, so suitable for feeding children. It involves shallow frying which consumes much lesser oil compared to deep fry. I prefer to use non-stick pan/tawa,
Vanjira Meen/Seer Fish – ½ kg.
Lime – 3 to 4
Milagu thool/Ground Black Pepper Powder – 2 tsp.
Seeraga thool/Cumin Powder – 2 tsp.
Red Chilly Powder – 1 tsp.
Turmeric Powder – 1 tsp.
Poondu/Garlic cloves – 6
Chinna Vengayam/Small Onions – 4 to 5
Thayir/Natural Yoghurt/Curd – 2 tsp.
Salt – to taste
Curry leaves – few
|can cut into small pieces as you cook.. (optional)|
Rinse thinly sliced Vanjira meen /Seer fish, rub some turmeric powder and pour juice of 1 or 2 limes. Set aside for 10 to 15 minutes. Wash thoroughly and it is ready to coat masala.
In the meantime, in a blender grind the small onions and garlic with little water if needed.
Combine all the masala ingredients including salt; coat this masala over the fish and set aside to marinade. Adding Thayir/Yoghurt will give a nice tangy flavor. Toss some curry leaves and mix well. Let the fish rest at least for 15 to 30 minutes. Ideally you can leave the marinade for an hour or two, so that the masala gets absorbed by the fish.
Now it ready to fry. Add 1 to 2 tsp. of cooking oil, gently transfer the fish in a non-stick tawa/pan and fry for few minutes, turn over and cook for another few minutes. Cooking in low-medium heat will ensure that it’s cooked well.
Do not over-cook the fish; otherwise it will turn hard and rubbery.
Sprinkle few drops of lime juice over the fish and serve hot.