There are few fish creations more flavorful than Konkani fried fish also known as Malvani style fried fish that hails from the coastal regions of Maharashtra in Western India.
The coastal regions in Western India revel in seafood preparations usually prepared with thick, spicy hot & tangy and rich masala spice pastes with fresh coconut and tamarind.
What makes this fish uniquely special is that is it is infused in a wonderful and refreshing fresh herb paste marinade and finished with a perfect crust of semolina and rice flour.
Traditionally, an all semolina (suji) or an all rice flour coating is used but I prefer to use of half semolina and a half rice flour blend because I think that an all semolina coating renders the crust too crusty that it takes away from the tender flakiness of the fish while an all rice flour coating is just too soft.
The fish is first rubbed with salt to remove excess moisture which gives for firmer fish pieces. Kokum pods are placed over the fish to remove the any unpleasant or 'fishy' smell. Kokum is a fruit that belongs to the Mangostene family and indigenous to the mountainous Western Ghats of Western India. The fruit is dried and used for its tartness in dals and gravies as a substitute for tamarind and lime juice.
All in all, this pan-fried fish is just a delicious treat, especially hot off the stove and can be eaten as-is as a snack or as in a long tradition of comfort foods, with Amti dal and rice for a complete meal.
Either way, you're going to want to add this one to your must-make list.
Gather the ingredients,1-1/2 lbs firm white fish fillets such as Swai, Tilapia or Flounder, 3 dried kokum pods, 2 tsp salt & vegetable oil for shallow frying fish
Marinade: 2-3 Thai green chillies, cut into pieces, 1-1/2 tbs roughly chopped fresh ginger root,1/2 tbs roughly chopped garlic, 1/2 cup packed cilantro leaves & Juice of 1 lime
Crust: 1/2 cup semolina (Suji), 1/2 cup rice flour & 1 tsp red chilly powder
Fish: Cut along the seam in the center of the fillet and then cut into 2-3" wide pieces.
Place the fillets in a flat dish and sprinkle with 1 tsp salt and rub with clean hands. Turn over and sprinkle the remaining 1 tsp salt, once again rubbing with clean hands.
Set aside while preparing the marinade paste. Once the marinade is ready, dry the fish between 2 paper towels, removing all excess moisture.
Marinade:
In a food processor or blender capable of making fine pastes, add the cilantro leaves, ginger, garlic, green chillies, lime juice and 3 tbs water. Process to a fine paste with no lumps or solids.
Place the fish fillets in a single layer in a flat bottomed dish. Pour the marinade all over and rub the marinade over the fish turning over so it completely coats the fish. Set aside for at least 15 minutes & up to 30 minutes if possible.
Crust: In a container with a lid or zip loc bag, add the ingredients for the crust. Close and shake to thoroughly combine. Set aside until required.
Line a platter with two kitchen paper towels. Place near the stove. Also move the marinated fish as well as the crust around the stove.
In a flat non-stick pan, add 1/3 cup oil. Heat for a few seconds on medium-high heat until the oil is hot.
Dip the marinated fish in the crust, flipping over a few times so a nice coating has formed over the fish. Repeat the process with a few more pieces.
Place the coated fish in a single layer in the pan and fry for 3 to 3-1/2 minutes per side until a light golden brown. Flip over carefully with a fork or a small metal spatula.
Cook for another 3 minutes or so on the other side until both sides are a light golden brown and the fish is flaky and white when cut with a fork.
Remove the fried fish to the lined platter.
Repeat the entire process with the remaining fish pieces until all the fish has been fried.
Serve hot as-is for a delicious snack or for a complete meal, with some steamed rice and Amti.
Recipe for
A Maharashtrian Classic ~ Konkani Style Fried Fish
Preparation time - 20-30 mins
Cooking time – 15 mins
Serves 4
Shopping list
1-1/2 lbs firm white fish fillets such as Swai, Tilapia or Flounder
3 dried kokum pods
2 tsp salt
Oil for shallow frying fish
Marinade:
2-3 Thai green chillies, cut into pieces1-1/2 tbs roughly chopped fresh ginger root
1/2 tbs roughly chopped garlic1/2 cup packed cilantro leaves
Juice of 1 lime
Crust:
1/2 cup semolina (Suji)
1/2 cup rice flour
1 tsp red chilly powder
Preparation:
Fish: Cut along the seam in the center of the fillet and then cut into 2-3" wide pieces.
Place the fillets in a flat dish and sprinkle with 1 tsp salt and rub with clean hands. Turn over and sprinkle the remaining 1 tsp salt, once again rubbing with clean hands.
Set aside while preparing the marinade paste.
Marinade:
In a food processor or blender capable of making fine pastes, add the cilantro leaves, ginger, garlic, green chillies, lime juice and 3 tbs water. Process to a fine paste with no lumps or solids.
Dry the fish between 2 paper towels, removing all excess moisture. Place the fillets in a single layer in a flat bottomed dish. Pour the marinade all over and rub the marinade over the fish turning over so it completely coats the fish. Set aside for at least 15 minutes & up to 30 minutes if possible.
Crust: In a container with a lid or zip loc bag, add the ingredients for the crust. Close and shake to thoroughly combine. Set aside until required.
Method:
Line a platter with two kitchen paper towels. Place near the stove. Also move the marinated fish as well as the crust around the stove.
In a flat non-stick pan, add 1/3 cup oil. Heat for a few seconds on medium-high heat until the oil is hot.
Dip the marinated fish in the crust, flipping over a few times so a nice coating has formed over the fish. Repeat the process with a few more pieces.
Place the coated fish in a single layer in the pan and fry for 3 to 3-1/2 minutes per side until a light golden brown. Flip over carefully with a fork or a small metal spatula.
Cook for another 3 minutes or so on the other side until both sides are a light golden brown and the fish is flaky and white when cut with a fork.
Remove the fried fish to the lined platter.
Repeat the entire process with the remaining fish pieces until all the fish has been fried.
Serve hot as-is for a delicious snack or for a complete meal, with some steamed rice and Amti.Enjoy!
