Pepper Flavored Croakar Fish Tava Fry [Konkani-Dodyaro (Hodki) Fry]

Dhoma / Croakar is a fresh water fish, it is called as Dodyaro (Hodki) in Konkani. The species gets its name from the croaking sound it makes from the voluntary contraction of muscles attached to the air bladder, which acts like a resonance chamber. Croaker is lean and full flavored, with an almost sweet taste. The flesh is firm & the skin is edible.
Dodyaro is one of my favorite among the fresh water fish. The Spicy ginger flavor curry of this fish also goes great along rice and idli/dosa. The fry also delicious provided you add adequate amount of spice as the fish is not from salt water habitat. The following masala goes well for this fish fry, but see that you add proportionate amount of pepper powder, ginger-garlic to make the recipe yummmy :)

Ingredients:
Cleaned Croakar Fish - 10 medium
pepper 6 tbsp [Table spoon is bigger spoon]
1 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp Ajwain
1 Lemon juice
Garlic fresh 4 flakes
Ginger 1"
1-2 tbsp corn flour (This helps the masala to bind well to fish while frying)
Salt to taste

Method:

• Rub the cleaned fish with lemon juice and salt and keep aside.

• Grind pepper, ginger, garlic, ajwain to make a fine powder (if it is course powder, it is also well and good).

• To the lemon marinate fish, add the ground powder, chilli powder, turmeric powder and corn flour. The water content of the lemon is enough to bind the pepper powder along the fish. Keep it aside for 10-15 minutes. You can also fry rest of the fish at night by refrigerating it, I had fried few and kept rest for frying during dinner.

• Adjust the salt if needed. 

• Add 4-5 tbsp coconut oil to warm iron tava, and start frying the fish batch wise. When done serve along the meals. (You can also deep fry the fish)

  
Sunday Menu:
Clam Sukha/ Tisre Sukha (Konkani)
Mackerel Ginger curry/ Bangda Ambat (Konkani)
Croakar Fish Tava Fry [Konkani-Dodyaro (Hodki) Fry] 
ENJOY!!! Yummmmm..........

Padmashree Raikar

@ gHara javaN

Pomfret Tava Masala

The masala on the tava fried Pomfret, which I prepared was spicy with pleasing flavours of chilli, turmeric, curry leaves and mild flavors of coriander/cumin powder. The fish was flaky, soft and utterly fresh. This recipe is easy to make, provided you need to have an iron griddle for frying the fish. When the fish is fried by tava method, it tastes better than the deep fried method. I love tava fried fish! Try this recipe and, I am sure you will love it.

Ingredients:

Cleaned Promfret 8 no' [I cleaned the inside part properly, till the fish looks clean. I have cut the fins and retained the head and tail part.]

4 tbsp Kasmiri Red chilli powder

1 lemon juice

1 small tsp cumin powder

1 small tsp coriander powder

1 tsp turmeric powder

1 tbsp garlic paste [you can also finely chop the garlic]

4 springs of curry leaves finely chopped

Salt to taste

 Method:

• Rub the Pomfret with lemon juice and salt and keep aside for 5-10 minutes.

•  Make the paste by adding Red chilli powder, cumin powder, coriander powder, turmeric powder, garlic paste, curry leaves finely chopped. 

• Rub the fish with the masala and keep aside for 10 minutes [you can also fry the fish directly after applying the Masala.

• Heat the iron griddle (tawa) & apply 2-3 tbsp coconut oil. Fry the fish until done.
  Serve the fish with lemon wedges.

Padmashree Raikar

@ gHara javaN

Lady Fish Rawa Fry [Nogli Talaley/Kane Talaley(Konkani)]

Mangalorean cuisine is a whole genre by itself where coconuts and chillies are used liberally in most dishes. Fish is a staple, especially the Kane (lady fish), which is either deep fried or made into a curry called gassi or also called as Lady Fish Nogli Ambat (Fish curry). Negli or Nogli or Kane (pronounced as kaa-nay) as most call it in konkani is a delicacy in coastal Karnataka. This fish is well known as Lady Fish is low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. I made a Rawa fry of Lady fish, first the fish was marinated well along lemon and salt for sometime and finally the masala was added for marination. This recipe is simple, but quite tasty. And well, any fish meal is nothing without a fish fry along ;)

Ingredients:
Lady Fish- 20 no'
1 lemon juice
8 tbsp chilli powder
1 big tbsp ginger-garlic paste
1 tsp Turmeric powder
1 tbsp corn flour
Chiroti Rawa for coating the Fish (You can also use Rice Rawa)
Salt to taste
Coconut Oil for deep frying 

Method:

• Clean the fish and make even cuts along the whole body, using a sharp scalpel.

• Add lemon juice, salt and rub the fish well. Set the fish aside for 15 minutes for marination.

• Now add the chilli powder, ginger-garlic paste, turmeric powder and corn flour and adjust salt if needed. Set aside the fish for marination for 10 minutes. 

• Now coat all the fish with rawa and keep for 1-3 minutes, this helps to set the rawa coating into the masala of marinated fish.

• Deep fry the Fish in medium flame. Serve the Fish fry along meals. You can squeeze some lemon while having the fish , its just yumm... :)

Padmashree Raikar

@ gHara javaN

Crispy Rohu Rawa Fry

Lobeo Rohita is the scientific name of Rohu Fish. This fresh water field fish, is an important human food source in parts of South India. Rohu is in high demand in India. As most of the fish this fresh water Carp fish is a rich source of protein, fatty acids, and essential vitamins and minerals such as vitamin A, calcium, iron, zinc, and iodine.
I tried making a strong masala for this fish, as it is fresh water carp and it need more time for marination so that it tastes great. Try this simple fish fry and I am sure you will love it :P

Ingredients:
Rohu 1 kg (cut into even peices)
1 lemon juice
Turmeric powder - 1 tsp
Chilli powder- 6-8 tbsp as required
4-5 fine chops of garlic
2 strand of Curry leaves - very fine chops
1 tbsp ginger garlic paste
1/2 tbsp Ajwain -crush it coursly with pestle and motar 
Salt to taste
Coconut oil for deep fry
Chiroti Rawa for coating the fish before fry (you can also grind rice to rawa consistency and use for coating fish)

Method:

• Marinate the Rohu fish with lemon juice and salt and keep side for 15-20 mins. This process is really good before you process with any fresh water fish fry.

• Now add the Chilli powder, Turmeric powder, Ginger-garlic paste, Garlic fine chops, curry leaves fine chops, Ajwain and mix well. Adjust the salt if needed and keep aside the fish to marinate for 15 minutes (you can also keep the fish for more time, I had refrigerated the remaining fish along masala for night dinner and found the fish taste still yumm as the masala had marinated well into fish).

• When your ready for the fry, coat the fish well with rawa and deep fry in coconut oil. 
• Serve as side dish or as starter during the meal. Enjoy !

Padmashree Raikar

@ gHara javaN

Silver Fish Pepper Curry

This is a very easy recipe, you can make it in instant and also it taste yummm !!! 

This is one kind of fish curry we make and goes best for particular fish varieties like Bangde (Mackeral), Iswan/Ison (Kingfish), Paaplet(Pomfret), Taarle (Sardines) and Bolanji ( Silver fish ). This curry is made little spicy with a combination of Red chilli and pepper corn. If u like less spice u can use only byadagi red chilly; or when spicy a combination of small red chilly along long chilly is added. This time, I used Bolanji ( Silver fish ) in the curry.

Silver fish 50 (cleaned)
Red chilli (Byadagi)- 15 numb Roasted

2 cup grated coconut
1 big tbsp coriander seeds (Roasted)
1 big tbsp pepper powder for aroma (Freshly powdered)
1 small marble size Tamarind
1 small tsp turmeric powder

1 finely chopped onions

Masala Paste:
Grind Red chilli, Coconut, Coriander seeds, Tamarind, Pepper powder, turmeric powder to fine paste adding a little of water.

Method: 

• Fry the onions to golden brown, add the ground masala paste.

• Add water to make a consistent gravy and adjust the salt.

• When the gravy comes to boil add the silver fish and switch off the flame.
• The fish gets cooked within the gravy. As the fish cooks in a min its better to switch off the flame to avoid the fish from over cooking.
• Enjoy hot with steamed rice.

Pedve Teppal Ghashi (Konkani) Sardines Szechuan Pepper Curry

Pedvo/ Pedi (sardines) as it is known among Konkanis is a fish with a very rich omega-3 fatty acids and iron content. It is considered to be extremely beneficial if consumed by women during pregnancy and tastes great even otherwise. Konkanis usually prepare ghashi or deep fry this fish. The Teppel floavored Ghassi is very famous in Mangalore Konkani homes, and is mostly enjoyed during the rainy season. Try one and I am sure you will love this home made recipe.

Ingredients:
Sardines cleaned well (30)
1 onion fine chop for tempering to slight caramel
3 tsp coconut oil
Salt to taste

Making of Masala Paste: Make a fine smooth paste of the following ingredients.
1/2 Coconut grated coconut
7-8 roasted red chillies (Bedgi)
6 roasted Small red chilli
1 tsp tamarind concentrate
1 tbsp coriander seeds
8-10 Szechuan pepper (Teppal)

Method for Pedve ghashi:

• Chop off the head and tail and clean the fish thoroughly.
• Rub a little salt and lemon juice the fish and keep it aside.

• Roast the red chillies separately, followed by  coriander seeds, Teppel together in 1 tsp oil till they turn slightly brown.

• Grind the grated coconut, roasted red chillies, tamarind concentrate, roasted coriander and Teppel into a fine paste.

• Fry Chopped onions to caramel and empty this paste into a vessel and heat it until it starts boiling (adjust the salt).

• Now add the fish to the boiling gravy, just keep the boil for 2 mins and switch off the flame immediately.

• Serve hot curry with rice, some fried fish of your choice and some plain yogurt!