Wednesday, 6 May 2015

Garfish Fry / Kola Meen Varuval !

There cant be any nonvegetarian who doesnt love a simple fish fry especially made with fresh fish. Here in London I don't get to make fish at home and during my last India trip I utilized all my time to blog many fish and other non vegetarian recipes.
I got this garfish (kola meen) fresh and it tasted awesome with very minimum spices. I love eating these with hot rasam rice and its definitely this fry and rasam rice is a match made in heaven.


  • 300 gms garfish (Kola meen in Tamil) cut into pieces
  • half a lemon
  • salt as needed
  • 1 tbsp raw chilli powder
  • 1/2 tsp turmeric powder 
  • 1 tbsp homemade chilli powder**
  • 1 tsp garam masala
  • 3 tbsp oil 

**if no homemade chilli powder available then, use mix of coriander powder and cumin powder and increase the raw chilli powder quantity

  • Wash the fish pieces well 3 to 4 times in water. We use rock salt to wash the with to remove the dirt. 
  • Just use 2 tbsp of rock salt and sprinkle the salt on the fish and rub the salt on the fish with your fingers and then wash it with lots of water.
  • Then add the spice powders and required salt to the fish.
  • I used homemade chilli powder and raw chilli powder (store bought) along with turmeric and salt as the marinade.
  • The homemade chilli powder already has coriander and cumin seeds in it. So if you dont have this chilli powder, then add a tbsp of coriander powder and 1 tsp cumin powder .

  • Drizzle some cooking oil and squeeze some lemon juice on the fish and mix well. Let the fish marinate in this spices for 15 - 20 minutes.
  • I have not added any water except the lime juice. Some ppl add tamarind juice or paste to it. You can do that as well skipping the lime juice.

  • Heat a tawa and grease it with oil , once the tava is hot place the fish pieces and let them cook for 2 minutes on one side. 
  • Keep the flame in medium to prevent the fish from burning. 
  • After 2 minutes flip the fish carefully using a spatula and let it cook on the other side for another 2 minutes.
  • As the fish gets cooked it tends to break easily.. especially the ones that are cut very thin. But as i got nice and thick pieces it was easy to flip.

  • You can also close the tava if you have a proper lid to make the fish cook faster.
  • Drizzle some oil around the pieces and Flip the fish again and again without getting burnt till it is cooked well. 
  • When you press the fish with a spatula there should be no issssss sound. Means there shouldn't be any water left in the fish and that is an indication that it is cooked. 

  • Increase the flame to high, just make the outer of the pieces crispy and nicely browned. Flip once and make it crispy on the other side too. Turn off stove
  • Transfer to a serving plate and serve with onion and lemon wedges. 

With Love,

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