Fish Manchurian

Ingredients

250 gms fish pieces

1 small bunch spring onion finely chopped

2 tsp. ginger finely chopped

1 tsp. garlic finely chopped

1/4 cup plain flour

3 tbsp. cornflour

1/4 tsp. red chilli powder

2 red chillies, dry

3 tbsp. oil1

1/2 cups water

1 tbsp. milk

Method:

1.Boil the fish for 10 minutes in plenty of water, to which a tbsp. of milk has been added.

2.Drain and pat dry on a clean cloth.

3.Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.

4.Dip the pieces in the batter one by one and deep fry in hot oil.
Keep aside.

5.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.

6.Add the salt and spring onions.
Stir fry for a minute.

7.Add 1 1/2 cups water and bring to a boil.

8.Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.

9.Gradually add to the gravy and stir continuously till it resumes boiling.

10.Boil till the gravy becomes transparent. Add florettes and soya sauce.

11.Boil for two more minutes and remove.
12.Serve hot with noodles or rice.

MEEN KULAMBU

Ingredients-1:

To grind:

1 no Onion
4 nos Curry leaves
2 tsp Black peppercorns
1 tsp Cumin seeds

Ingredients-2

1 cup Tomato (finely chopped or crushed)
¼ cup Tamrind juice (or thick store bought pulp 1/4 tsp)
1 pinch Sugar
¼ tsp Turmeric powder
1 tsp Red chilli powder
3 tsp Corrainder /dhania powder
1 tsp Salt


Ingredients-3

2 nos Onion (diced)
2 nos Fish fillets (cut into pieces)
4 nos Curry leaves
3 clove Garlic (crushed)
1 no Green chilli
4 tbsp Oil
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Asafoetida powder

Method:

Grind all ingredients from table-1 and keep aside. In a bowl mix all ingredients from table-2 along with the ground masala. This is the basic sauce which we use to cook fish. Take a large sauce pan, heat oil , splutter mustard , cumin and curry leaves. Add asafoetida powder to it and saute onion along with green chilli and garlic until they turn golden.

Now add the prepared basic sauce to this and bring it to a boil and reduce to simmer. Add the fish at this stage, close with a lid and let cook for 10 minutes on low flame. Garnish with fresh curry leaves and serve hot with rice and pappadam.

Notes

Use sesame oil to enhance taste.

Using fresh curry leaves makes it real tastier.

A day old meen kuzhambu tastes very good.