Shallow Fried Spicy Fish Recipe
Fish is plentiful in India. India's countless rivers, ponds and the surrounding oceans provide it with an unending supply of rich seafood. Contrary to the vegetarian image of India in the west, many Indians are carnivores. Fish is consumed all over India, from the north Indian kebabs to the coastal coconut curries and the Eastern mustard based sauces.
One of the most incredible insights is when you study how age old customs affect dietary habits. People living on the Eastern and Western coasts of India source their seafood from the Ocean and so eat sea fish which can be less bony than its fresh water cousin. Nowadays, however, large fish farms have sprung up where fish are reared in controlled and artificial environments. The practice of artificial fish farming has increased production of the preferred and best liked kinds of fish but the flavor cannot match that of wild caught fish.
Use Smaller Whole fish or filets. No canned fish please.
Mustard or Regular Cooking Oil (olive oil does not go well with the flavors in this dish)
Red Chilli Powder
Chop up Ginger and Garlic in to fine bits. In a bowl, mix up the mustard cooking oil, ginger, garlic, red chilli powder, salt and turmeric.Coat the fish with mustard oil and all spices and marinate for one hour.
Heat up a nonstick pan and add your oil. Let it heat up nicely. Add your fish skin side down and do not touch it. If you mess with the fish too much while it is cooking, you are liable to break it. Wait for about 5 minutes and turn the fish gently. Cook for another 5 minutes. You are looking to get that nice white color and flakyness that will indicate that the fish is done.
Put all the fish in a plate and squeeze some lemon on top. Enjoy with your friends along with some good strong Indian beer or whisky.
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