In Mangalore city, some of the exotic seafood restaurants serve this finger-licking Tawa fry. Moreover, the fish used in this dish should be a big size with more flesh. Apart from KaaNe / Ladyfish, you can also use Pomfret, big size Sea Bream, Surmai / Kingfish, or any fish which can be cut into slices or fillets with dense flesh. This is a restaurant-style delicacy of spicy fried Kaane Tawa fry served with delicious and tangy Tawa masala infused with aromatic fried curry leaves, Chopped garlic in coconut oil.
Ingredients
8 pieces KaaNe fish/ladyfish
3 tsp coriander seeds / dhaniya seeds
1 tsp cumin seeds/jeera
1/4 tsp carom seeds/ajwain
1/2 tsp mustard
10-12 Byadgi / Kashmiri dry red chillies
10-12 garlic cloves
1/2 inch ginger piece
Marble size tamarind
1 Lemon
A handful of curry leaves
2 tbsp chopped garlic cloves
Salt to taste
6 tsp cooking oil (preferably coconut oil)
Procedure
Wash and clean the fish well. Marinate with a tsp of turmeric powder, Salt, a pinch of asafoetida, and half lime juice. Keep it aside.
Heat a tsp of oil in a pan and roast coriander seeds, cumin seeds, ajwain, mustard seeds and red chillies.
Cool it and grind with garlic, ginger and make a smooth paste.
Add little masala to the marinated fish and keep.
Heat Tawa, put the remaining oil. Roast chopped garlic and curry leaves, fry till garlic turn brown.
Put the remaining masala, salt to taste and 1/4 cup water. Cook till the raw smell disappears. Roast the masala well for 5-10 minutes.
Add lemon juice and mix well. Now place the marinated fish and cook with a lid covered.
After five minutes flip the fish and cook the other side.
Once it is cooked turn off the flame. Serve hot with rice and dal.
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