Tuesday, August 25, 2009

Neimeen Porichathu - Spiced Masala Fish Fry

To boost your immune system in present day circumstances, with swine flu around. It's good to eat healthy and remain healthy. Including fish in your diet is a good way to help build immunity, as fish is a rich source of glutamine.
Now to the recipe to make a delicious fish fry with, Neimeen /Seer fish. A ground spicy masala is used to marinate the fish, then coated with rawa /semolina and deep fried along with a lot of curry leaves fried in the oil. I noticed when i fried curry leaves in the oil before placing the fish, the fish didn't stick to the pan ( when usually fish sticks to the pan ). So curry leaves imparts flavor and also gives a non-stick effect.


5 to 6 - Neimeen /Seer fish slices

To marinate

4 to 5 - Green chili
1'' piece - Ginger
2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 tsp - Black pepper corns
2 sprigs - Curry leaves
Salt to taste

To Coat

1/2 cup - Idli rawa /Semolina

For frying

Coconut oil
6 to 8 sprigs - Curry leaves, washed & dried


1 ) Make a smooth paste of the ingredients listed for marinating with little water. Apply and coat well on the fish slices. Marinate for 30 minutes.

2 ) On to a plate spread rawa. Take one fish slice at a time and coat rawa on both sides by turning the fish over on both sides. Do likewise to rest of the slices.

3 ) Heat coconut oil in a kadai /wok, add half of the curry leaves to the oil and let it become crisp. Place one or two fish slices on the bed of curry leaves in the oil and fry the fish on low flame. Fry the fish to a golden brown color on both sides. Drain off the oil and transfer to a serving plate. Add more curry leaves and oil to fry the next batch of fish slices.

Serve hot as a starter or as a side dish with rice dishes or rotis.


Shabs.. said...

wooooowwww....Nombum nottu vaayil ninnu vellam olippikkukayaanu...we make it the similar way, but no pepper corns and green chilli...i would love to have this for pathiri today....yum yum...

subi said...

ooh looks mouth watering. never tried fish fry with green chillis and rava. can't wait to get some good neimeen

Anonymous said...

Ha,Pravs,the lady chef with a magic band,you tempt me like anything..what a picture..thani nadan pakshe professional..Reminds me of some rest made ones..havent tried with rawa coating and all..have some seer fish in freezer..will try this..thanks..hope you are doin well.hugs

Prajusha said...

meen porichathu looks maouthwatering..rava use cheythu try cheythu nokiyitilla..

Nags said...

ooh look at that fish! absolutely drool worthy! i love fried fish in any form

Seema said...

Its delicious!! Havent made fish fry in long.. your tempting me :-)

Priti said...

Looks at those ...wow...Pravs you are really making us all droollllll

Pravs said...

shabs : I am sure you will enjoy this with pathiri. Enjoy the fish :)

Pravs said...

Subi : This is really good. Get some fresh neimeen fastttttt :)

Pravs said...

Ann : ohh... that's really nice to hear :) So you get seer out there, huh ? that's good. Do try and let me know.

Pravs said...

Prajusha : Rawa gives a crunchy effect and tastes good. Do try.

Nags :Thanks, nags :) do try this recipe.

Seema : Thanks seema. I know the pic has come out so good..will make any one drool :)

Priti : Thanks :) i really had some hard time getting a good shot...now i am happy my click is tempting every one :)

d said...

i wonder why in most manglorean fish fry recipes we have a souring agent too (mostly vinegar) but in most kerala fish fry recipes there is no souring agent at all? however in kerala fish curry the souring agent is there (kodampuli etc)

do you have any idea why?

Tina said...

kothiyavunnu.....enikkum kazhikkan thonunnooooo....

Home Cooked Oriya Food said...

looks sooo good. perfect color to the fish...

My comfort food network said...

Love fried fish in any form. Is the king fish? It's my favorite.

Anonymous said...

Hmmm....that is one awesome pic. I have to wipe the drool off the keyboard ;) It looks damn good!

Anonymous said...

I thought of commenting only because you value and reply to
the comments to your posts. I did try coating rawa to the fish and frying them. It came out well. But the fry was a bit stiff than without using rawa. Also frying on a bed of fried curry leaves does not create a non-stick effect when we do not use rawa on the fish. Non-stick effect comes from the rawa and not from the curry leaves. I tried both the options. What do u think?

Pravs said...

Anonymous : Thanks for the feedback. Fish coated with rawa will come out crispy if you fry longer. My experience using a bed of curry leaves when frying fish had non-stick effect. And that is what i shared here in the blog.