Monday, May 7, 2007

Fish Fry


The best fish fry I've had (besides my mom's kitchen) was at a small beach resort in Alibaug called Parnakuti. Well, it was more of a coconut farm on the sea with a few huts and some hammocks to sleep in. A bonfire to keep you warm at night and a complimentary tube of Odomos. Of course when you're 20 and with a group of people whose main aim in life is polishing off a bottle of Old Monk, purchased off city limits to avoid paying excise duty, the accommodations are just a minor detail. As dismal as the accommodations are, the home cooked food is spectacular. Mrs Padwal at Parnakuti cottages on Versoli Beach, serves usals and misals along with Konkan-style Bangda, Bombil (Bombay Duck), Fried Pomfret, Surmai and Prawn Curries. It is well worth the 3 hour drive from Pune to Alibaug for some really good seafood.

Ingredients
1 lb Mahi Mahi Fillets cut into 1" thick strips. (Pomfret or Surmai is much better).
1/2 Cup Buttermilk
1 tsp Chilli Powder
1/2 tsp Turmeric
2 tsp Garlic Paste
1/2 tsp Tamarind Pulp
1 cup Rawa (Sooji or Selmolina)
1/2 - 3/4 tsp Salt
Oil for Frying

Method
Mix chilli, salt, turmeric, garlic, and tamarind in the buttermilk to make it into a watery paste.
Use this as marinade.
Allow to marinate for 2-4 hours.
Take the rava in a small bowl and dip each piece of the fish in the rawa till is completely coated.
Heat oil in a pan and shallow fry fish on medium heat flipping it over occasionally.
Remove fish from oil when it has a nice reddish colour.
Serve with chappati or dal & rice.