Indian Fried Fish Preparation

Fish is a very regional cuisine in India. We, in India are blessed with the enormous Indian ocean that surrounds us and gives an improbable variety of ocean fish for our kebabs and curries. Fish is eaten in North India, East India and along the Eastern and Western Coasts. An interesting study is that of the cultural effects on fish preparation throughout the country. Eastern Indians eat river fish which are flavorful, more aromatic and bonier than the sea fish eaten by coastal Indians. These days, due to growing interest in fish, there are lots of large fish farms that produce fish for the area markets. The practice of artificial fish farming has increased production of the most popular and best liked varieties of fish but the flavour cannot match that of wild caught fish.

Although the meals are prepared mostly by women in Indian households, this particular recipe is very masculine and a lot of guys I know will make their fish this way especially if eaten as a snack.

Ingredients:

Use Smaller Whole fish or filets
Mustard Cooking Oil
Garlic
Ginger
Red Chilli Powder
Turmeric Powder
Salt

Method:

First it is time to make the marinade. Finally chop up the ginger and garlic (you can even use pastes) into a bowl and add a generous helping of turmeric powder, a little bit of red chilli powder and salt to taste along with some mustard oil. Add fish to the mixture and coat both sides and leave to marinate for about an hour. Heat up some mustard oil in a non stick pan and wait for the oil to get nice and hot. Then, gently place the fish in the hot oil and cook for about 5 minutes until the fish starts flaking or the skin starts coming off. Flip the fish being careful not to break it. Cook on the other side for the same amount of time. When it is done, remove the fish on to some kitchen paper.

Eat with a generous slice of lemon and accompany with a glass of cold Indian beer or Whiskey and a Cricket Match on TV. So there you go folks. This is the fish that my Dad makes when he is just chilling at home. I hope you enjoy it.

Contrary to popular belief, Indians are not all vegetarians. Natives who live on the shoreline benefit from all manner of seafood and it is extremely easily available all over the country. I plan to show te global viewers the prosperity of coastal Indian food by introducing special and effortless recipes that are cooked by millions of households all over the countryside. I trust you will try these recipes in your own home. Keep in mind the key to cooking great food is simplicity. For beginners, in particular, it is significant to gradually develop your pallet and to most of all have fun. I like to open a bottle of wine when I cook dinner to make it a little bit of a party. Thanks again for reading.

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