Caution : There has been some concern over the toxic material found in this fish, mainly in tropical catch areas. Just google it for more info on this topic. So if you’re extremely cautious about health, avoid making and try the recipe with some other kind of fish. Sharing recipes is what I do and cannot go in detail about the chemistry behind the every fish species available out there. Therefore, its your responsibility to choose and I cannot be held liable for any issues.
Red Snapper Varuval / Meen Varuval / Fish Fry / Chepa Vepudu / Meen Fry / Seafood / Dry Fry / Pan Fried Red Snapper.
|10 nos||Dry red chili|
|½ cup||Coriander seeds|
|2 tbsp||Split red gram (toor gram / thuvaram paruppu)|
|1 tbsp||Bengal gram (kadala paruppu)|
|1 tsp||Cumin seeds|
|1 tsp||Black pepper corns|
|¼ tsp||Fenugreek seeds|
|1 no||Red snapper (or use 3 fillets of any kind of fish)|
|1 tsp||Lemon juice|
|1 tsp||Salt (or to taste)|
|¼ tsp||Turmeric powder|
|2 tbsp||Ground masala powder|
|3 strands||Coriander leaves|
|1 tsp||Ginger garlic paste|
|2 tbsp||Oil (for shallow frying)|
Masala Powder: Using the few drops of oil roast each ingredient separately until golden (table-1) and let cool completely. Grind these dry masala to a coarse powder form and keep aside.
Coriander Crust: Separate leaves from fresh coriander stalks and wipe them clean and dry. No trace of water should be there. Place them in a paper towel and microwave for 3 o to 40 seconds or even less. They will turn dry and crispy, let cool and keep aside. Too much heating will result in fire, so proceed incrementing every 1o seconds. Dry coriander leaves doesn’t have any flavour almost taste less and used purely for colour and crusting. Avoid if you’re not interested. This is optional.
Fish masala paste: Clean and wash the fish thoroughly discarding the head and fins. Take a bowl, mix masala powder, turmeric powder, salt, yogurt, lemon juice, ginger garlic paste to make a thick paste. Add the fish pieces and coat them thoroughly on all sides. Heat oil in frying pan and place one half of the batch and fry over medium flame. Cover for few minutes and cook. Now remove the lid and flip to other side and fry until a dark brown crust forms. When done, place them on a plate and crush the dry coriander leaves and sprinkle over wile its still hot. This will make the leaves stick to the crust and its all yours now. Serve with sambar sadam or rasam sadam.
Yield: This is 1 pound whole fish and was able to feed 4.
Adjust the masala powder depending on how many pieces you have, eye ball the proportions.