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Semolina crusted Karwari style fish (or barramundi!)

about ajoy

i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come with me as i try and educate. indian food is my passion (alongside cricket!) and i’m enjoying exploring the new social media to fulfil this passion! i’ve also published cookery books, been on tv, the radio, won awards! now i’m also moving into making cookery videos. these are simple and easy to follow and don’t go on for hours like some Bollywood movies!

This week I want to share this simple, yet delicious, crusted fish dish.

The best ever crumbed fish dish I’ve eaten was in India where they used the kane fish (also called lady fish) but in downtown Sydney I use a local fish, barramundi, which serves its purpose just as well!

This fish has a very earthy flavour and can be very easily crumbed. I love to eat it served with a mint and coriander chatni!!

I use a fish garam masala in this recipe and to slice Spanish (red) onions properly, see here!

step 1

ingredients, clockwise: salt, turmeric powder, garam masala for fish, fresh chillies ground, tamarind extract, fresh chillies slit lengthways, fried kari leaves, red (Spanish) onions, sliced

step 2

2-inch squares of barramundi

step 3

fine to medium coarse semolina

step 4

oil for frying

step 5

to finish – lemon juice and chopped parsley

step 6

FOR THE MARINADE:

add salt

step 7

add

add turmeric and garam masala

step 8

add ground chillies

step 8

add tamarind extract

step 9

mix spices into a masala or marinade

step 10

coat each fish piece in the masala

step 11

apply masala on both sides, or just one if you prefer

step 12

dust fish in semolina

step 13

add oil to hot pan and heat until it starts smoking

step 14

carefully place each fish piece in the hot oil

step 15

cook till the semolina is golden

step 16

carefully turn fish over to cook both sides evenly, taking care not to damage semolina crust

step 17

keep frying

step 18

fry until fish crust turns a dark golden colour

step 19

drain each fish piece of oil

step 20

prepare bed of Spanish onion and chopped coriander, fried kari leaves with a dash of lemon juice, to serve

step 21

enjoy!

Let me know how you go with this dish!

Anah Daata Sukhi Bhaava!!

Parsi style prawns

This week I want to share a recipe for prawns cooked Parsi style.

This is an ancient recipe that has been passed down the generations by word of mouth.

In this particular recipe the prawns are fried in a masala which uses only five  ingredients (besides salt and oil) and the end result is the most amazing prawn dish!!

So, let’s get started.

Parsi style prawns

Ingredients:

1. 1 kg green prawns (with shell)

2. 2 1/2 tablespoons brown cumin seeds

3. 3 cloves of garlic, peeled

4. 1/2 cup brown vinegar or apple cider vinegar

5.1 teaspoon turmeric powder

6. 2 teaspoons chilli powder

7. 1 teaspoon salt

8. 2 tablespoons vegetable oil

clockwise from left to right: roasted cumin seeds, brown vinegar (or apple cider vinegar), garlic cloves, vegetable oil, turmeric, salt & chilli powder and prawns (centre)

Method:

1. Remove the shell from the prawns, devein and refrigerate.

shelled & deveined prawns

2. Roast the cumin seeds and let cool.

roasting cumin seeds

3. Grind the cumin seeds, garlic cloves and brown vinegar to a fine paste.

cumin seeds, garlic cloves and brown vinegar for the masala

masala ground to a fine paste

4. In a pan, add the oil and immediately add the masala (spice mix).

add masala to cold oil

5. Add the turmeric, chilli powder and salt to the masala.

add the turmeric, chilli powder & salt to the masala

6. Cook over moderate heat until the spice mix is cooked and the oil rises to the surface. (See no. 1 below.)

mix well and cook over moderate heat

the masala starts to change colour

the masala is ready when it starts to bubble and the oil leaves the sides of the pan

7. Add the prawns and fold in the masala till it coats the prawns.

add the prawns

prawns coated with ‘masala’

8. Increase the heat and cover the pan. Cook for 1 minute and then reduce heat to moderate-high.

prawns ready to be covered

cover with lid

8. When cooked, serve the prawns as an accompaniment with dhaan dal (rice and dal), or as a salad, or as a pickle, or as a main course with Indian flat breads, or . . . well, the choices are endless!

serve on a bed of salad leaves

ready for the masala

drizzle some masala on the prawns

a serving of parsi style prawns

And finally, a few facts to remember when cooking this dish:

1. Start cooking the masala in cold oil. Heat the oil after the masala has been added. Adding the masala to the cold oil helps cook it till the flavours from the ground spices comes out without burning it!

2. If brown vinegar is not available, use apple cider vinegar instead.

3. This dish can also be made with fish, especially a dried fish called boomla (that’s also frequently known as Bombay Duck) and it can then be used as a pickle!

4. You can use any leftover spice mix to cook with slices of eggplant, or grated carrots, as you wish.

Let me know how you get on with this superb dish!

Anah Daata Sukhi Bhava!!

Semolina crusted fish, one of my favorite starters for an Indian meal . . . or any meal for that matter!!

Posted on

about ajoy

i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come with me as i try and educate. indian food is my passion (alongside cricket!) and i’m enjoying exploring the new social media to fulfil this passion! i’ve also published cookery books, been on tv, the radio, won awards! now i’m also moving into making cookery videos. these are simple and easy to follow and don’t go on for hours like some Bollywood movies!

During one of my travels through the west coast/ghats of India in 1987/88, I was on the lookout for food that would not only be unique in taste and texture but also have a story to tell.

This tour was so that I could find different and highly specialised cuisines that we could then adapt for the luxury seafood restaurant we were running in Bangalore and so the food had to be excellent and different. Was I keen to go on this Grand Gastronomique Fish Tour? You bet!

Well, I was led to places like Dharwad, famous for its milk based desserts called peda, but that is not what I was looking for, whilst delicious, it was too simple a dish to sell in a ‘world class’ restaurant.

In Mangalore I found among other delicacies, neer dosa, a kind of rice flour dosai served with kori gassi  which was perfect to feature as a main course, but I was looking for a starter with seafood.

My friend, KK Shiva, had recommended a place called Coondapoor famous for its usha restaurant. He had also warned me to get there early as the restaurant is famous for a fried fish called kane rava fry which is sold out even before it is sold, if you know what I mean!

The owner of the restaurant, Mr Shetty, does not take any bookings so it is on a first come first served basis. Cool!!

Well, I was not going to miss out on this experience and I was extremely lucky to get the last of the ‘KRF’.

The kane fish (also called lady fish), is extremely delicate and has to kept alive till it is ready to be cooked. There is no scientific reason for this except that the usha restaurant has no refrigerators!!

Once killed, the fish must be massaged with oil which keeps the fish soft and prevents it from curling!!

The gutted fish then gets smeared with a masala called coondapoor masala, coated with semolina and fried.

What then appears is the best ‘crumbed’ fish I had ever eaten!!

This dish had to feature in our new restaurant and was sure to be a winner!!

The restaurant, by the way, is called ‘Karavalli’ and even though I left the restaurant over 25 years ago, this fish dish has never left the menu!!

Now, nearly 25 years down the line I serve a version similar to the KRF in Nilgiri’s in Sydney, on special occasions, but I use a local fish called barramundi.

This fish has a very earthy flavour and can be very easily crumbed. I love to eat it, served with a mint and coriander chatni!! For a one page version of this recipe click semolina crust fish recipe. For a step by step recipe, keep reading!

step 1

ingredients, clockwise: salt, turmeric powder, garam masala for fish, fresh chillies ground, tamarind extract, fresh chillies slit lengthways, fried kari leaves, red onions, sliced

step 2

2-inch squares of barramundi

step 3

fine to medium coarse semolina

step 4

oil for frying

step 5

to finish - lemon juice and chopped parsley

step 6

FOR THE MARINADE:

add salt

step 7

add

add turmeric and garam masala

step 8

add ground chillies

step 8

add tamarind extract

step 9

mix spices into a masala or marinade

step 10

coat each fish piece in the masala

step 11

apply masala on both sides, or just one if you prefer

step 12

dust fish in semolina

step 13

add oil to hot pan and heat until it starts smoking

step 14

carefully place each fish piece in the hot oil

step 15

cook till the semolina is golden

step 16

carefully turn fish over to cook both sides evenly, taking care not to damage semolina crust

step 17

keep frying

step 18

fry until fish crust turns a dark golden colour

step 19

drain each fish piece of oil

step 20

prepare bed of Spanish onion and chopped coriander, fried kari leaves with a dash of lemon juice, to serve

step 21

enjoy!

Serve this as a part of your Easter Special and watch the resurrection of . . . happen in front of your eyes!!

Anah Daata Sukhi Bhaava!!

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