So like said in last post here I am with our first Haphazard recipe. This time the grocery owner did not get Bandga to which Pillya was lil annoyed but Ballu seemed to be Happy to see his Surmai. But that’ll come later on. The first fresh fish what we cooked Barracuda and crabs. Lecker ! even the smell arouses the hunger. The fresh carried along the ocean smell and had flesh that just bounced back on touching. Fressssh !
We bought appx 900gm of fish that day. Got it home and Pillya was all head over heals to cut it. While Ballu guided him for the thickness of the pieces, I started to prepare the marinating stuff. Now here’s the thing, as they both had just described to me the taste the remember from the mothers cooking, I have chosen the ingredients. They may or may not fall in standard procedures of cooking.
Ingredients :
- Image: freedigitalphotos
The ingredients are all in appx quantities.
Turmeric half tbsp
Chilli powder 1.5 tbsp
Ginger half inch
Garlic 3-4 cloves
Mustard oil for frying
lemon juice 2tbsp
Salt to taste
Ballu swiftly mixed all the ingredients to a very fine smooth paste. (Do not add much water), Pillya and me applied this paste to the fishes and set them aside. While fish marinated I prepared some Rice and simple Dal (Maharashtrian ), at Pillya’s demand. While I kept working on that these two gulped down beers. In 30 min we decided enough of marination lets fry them.
Procedure:
Heat some mustard oil in a pan and place the marinated fish pieces in the pan. Fry them until light golden braun on each side. Serve it hot !! Well I served it with garam rice, dal and raw-turmeric pickle. Leckerrrrrrr !!
The crabs I’ll post it for next friday.
Psst Psst : For the ones in Germany: Mean time incase you dont get fresh fish try buying frozen Barracuda form any Asian shop. Leave it open for 2-3 hrs to defreeze. Preferably do not keep it in hot water to defreeze.
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