Vavval in Tamil, Chanduva In Telugu, Velutha Avoli in Malayalam, Thondrette in Kannada, Surangat in Konkani, Chandi in Bengali.
Vavval Meen Varuval / Vavva fry / Varutha Meen / Pomfret Varuval / Masala Meen Varuval
|Silver Pomfret||1 whole fish (about 8 pieces)|
|Red Chili powder||1 teaspoon|
|Coriander powder||3 teaspoon|
|Turmeric Powder||1/4 teaspoon|
|Ginger Garlic paste||3/4 teaspoon|
|Plain Yogurt||1 teaspoon|
|Lemon juice||1 teaspoon|
|Fresh Curry leaves||6-7 count|
I got this Silver pomfret from a local asian market under frozen aisle. Thaw the fish, cut the fins and head. Slightly rub the skin with your knife to remove scaly skin on top. Thoroughly rinse and clean all the dirt and other parts. You may fry as a whole fish or cut into pieces.
Some Chinese markets even offer to clean and cut them into pieces.
Your fish after cleaning should look like this.
In a wide bowl or plate combine Red chili powder, coriander powder, turmeric powder, yogurt, ginger garlic paste and salt. Mix to make a thick paste as shown.
Now generously apply the masala to all sides of the fish.
Let it marinate for 15- 20 minutes.
Heat oil in a fry pan. When the oil is hot place the fish pieces. Cover and cook for about 2 minutes on each side or until it browns evenly on both sides.
When its almost done add the curry leaves and let them sizzle. Switch off and serve with rice and dal.
Here’s one more click to make you hungry!
Yield: One whole fish yields about 7-8 pieces serves 3-4 adults.