Fish is abundant in India. India's countless rivers, ponds and the surrounding oceans provide it with an unending supply of rich seafood. Fish is eaten in the form of curries and other dry preparations throughout North, South and Eastern India and is prepared according the local traditions and customs. One of the most fantastic insights is when you study how age old customs have an effect on dietary habits.. Eastern Indians eat river fish which can be flavorful, more aromatic and bonier than the sea fish eaten by coastal Indians. Nowadays, however, large fish farms have sprung up where fish are reared in controlled and artificial environments. This practice has increased the efficiency and lowered the prices of fish production and consumption and has brought fish to the tables of many Indians.
This recipe is a bare basic one that is cooked by Indian men to be eaten with a glass of beer or Indian Whiskey. Its preparation is simple, coarse and masculine.
Ingredients:
Use Smaller Whole fish or filets
Mustard Cooking Oil
Garlic
Ginger
Red Chilli Powder
Turmeric Powder
Salt
Method:
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.In a nonstick pan, add a little bit of mustard cooking oil and heat. When the oil is sufficiently hot and ready to fry (test by throwing in a drop of the marinade, if it sizzles immediately then the oil is ready). Gently place the fish with a spatula in the hot oil and cook until the flesh is white or opaque (generally about 5 minutes per side with smaller fish). If the skin starts to slide off, then the side is definitely cooked. Flip the fish and cook the other side. Take off the heat when finished and rest the fish on some plain paper to drain the oil.
Eat with a generous slice of lemon and accompany with a glass of cold Indian beer or Whiskey and a Cricket Match on TV. So there you go folks. This is the fish that my Dad makes when he is just chilling at home. I hope you enjoy it.
Divergent to popular belief, Indians are not all vegetarians. Inhabitants who live on the shoreline get pleasure from all manner of seafood and it is very easily available all over the country. I plan to show te worldwide viewers the prosperity of coastal Indian food by introducing special and easy recipes that are cooked by millions of households all over the countryside. I hope you will try these recipes in your own home. Keep in mind the key to cooking great food is simplicity. For rookies, particularly, it is significant to gradually develop your pallet and to most of all have fun. I like to open a bottle of wine when I prepare dinner to make it a little bit of a party. Thanks again for reading.
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