Indian Style Vanjaram (Seer) Fish Fry

Any visit to India would not be complete without a chance to enjoy the delicious fish fry that my mom makes. I have unsuccessfully tried to recreate this here in the US but without luck. The first problem being the way the fish is cut and available for sale. They are usually filleted and not cut into thin steaks as required to make this kind of fish fry. The only way this is possible is to visit a fish monger who is willing to do it for you. While lot of Asian super markets have fish and are willing to cut it the way you want, you need to be ready to buy at these stores. I am generally averse to buying fish here because you never know what you are getting till you bring them home and start cooking and stinking up the whole house.

Anyway mom made a few phone calls and fish monger brought home these awesome looking fish steaks ready to be fried. It pays to have all kinds of friends I learned :) My mom is especially good at that. Has friends from all walks of life who are willing to help out.

The recipe is by far the easiest to follow, the cook made use of ready made fish masala. The cook also suggested that using a shallow tawa (a dosa pan) to fry is better than deep frying. She was right, no dripping oil. If you prefer making your own masala paste instead of the store bought powder follow this recipe. The recipe is as simple as it can get. The cook gave me tips on what makes a great fish fry. Slather the paste on the fish and set it under the fan so it completely dries out. Give it about 2 hours or so. No refrigerating here.

Wash and dry the fish, apply the spice paste.
Heat a dosai pan or tawa and add oil, when hot add a couple of fish slices.
Cook on one side, flip and cook on the other.

Enjoy with rice. It tastes even better after sitting for 4 hours or so and slightly warmed.

Indian style Vanajaram Fish Fry
Preparation Time: 10 minutes
Marination Time: 30 minutes to 2 hours
Cooking Time: 20 minutes
Ingredients

1. 12 pieces of Vanjaram fish steaks about 1/4 - 1/2 inch thick
2. 1 1/2 tbsp of fish masala powder or (check link for fresh masala)
3. 1/2 of a lemon
4. salt to taste
5. Oil for shallow frying

Method

1. Wash the fish and drain of all the water completely
2. In a vessel take the fish masala powder and mix salt and squeeze the lemon, mix it in well. Do not add any other liquid.
3. Apply the paste on to the fish slices individually and let it sit for at least 1/2 hour or for 2 hours if possible.
4. Heat a shallow fry pan or a tawa, add a tbsp of oil and when hot add in 2-3 fish slices. Do not overcrowd.
5. Cook for 2-3 minutes on one side and then flip and cook for 2-3 minutes on the other till the fish is completely cooked.

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