Friday, July 23, 2010

Meen Varuval (Tamil-Fish-Fry-Recipe)

True origins of coastal South India,my family relishes meen/fish anytime and its also the most preferred Non-Vegeterian dish during the weekdays.
Fish Storage
People do get paranoid when it comes to preserving/storing fish, but I do not count amongst them and have been doing so conveniently for years now. And only for those who are interested and can’t get to the market regularly I will share the basic of fish storage techniques or so you may call it the "art" !!

Needless to say,the start would be cleaning the fish thoroughly with rock salt and turmeric{I clean them twice}. Now grate fresh ginger- garlic and apply them to the fish followed by dhania /coriander powder, chilli powder {option:green chilli paste} , salt, turmeric and Jeera Powder. Add a proportionally larger quantity of jeera powder{Cumin seeds powder}as Jeera cuts through the smell of raw fish even when you fry it after 4 days. Deep freeze them in small boxes {so that you can remove only a part of it and thaw , rather than doing the whole stock everyday which will only reduce the storage life}. So that when you need to use the fish for that day, keep it in room temperature for 2 hours and use the way you want.
My Nutrition Corner

- Fish is a very good source of protein, Omega3 fatty acids
- Good for low fat diets
- Contains Vitamin Bwhich helps to reduce stress and Anxiety
- Vitamin A helps prevent arthritis, acne and bronchitis
- Calcium helps teeth and bones to keep healthy


Sheela Fish - 1/2kg {use any Fish}
Red Chilli Powder - 1tbsp
Jeera Powder - 2tbsp
Dhania Powder - 1 1/2tsp
Karuvepilai/ Curry leaves powder - 1tsp(dried and powdered)
Ginger /garlic paste - 1tbsp
Salt- to taste
Olive oil - to use {alternatively any cooking oil}

1. Mix all the ingredients with little olive oil and apply on fish.

2. Allow it to soak for 2 hrs in fridge{if you are runnign short of time, you can cook in 10 minutes but be ready to accept a comparatively insipid taste}.

3. Heat a pan and grease with olive oil. Place the fish on them. Allow to cook for 2-3 min and turn over and again allow to cook the other side.

4. Server hot with steamed rice and dal/sambhar.

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