“Noglekana (Kane/ Lady Fish/ Muddoshi) Fish Fry” … one of the most loved fish by Mangalorean’s be it prepared as curry or fry … fried crisp they taste wonderful served during meals with dal- chawal … Yummilicious ….
** Noglekane (Nogli/Kane/ lady Fish/ Mudoshi) is a fish that tastes equally good be it prepared as curry or fries. Manglorean fishitarians swear by this fish and almost every non.veg eatery has their own special way of preparing the same to lure customers. The next time you are in Mangaluru do try to relish this fish curry/ fries.
** I somehow prefer curry to fries and though there are a few versions like gashi, alle- piyav, ambat etc. my most favourite curry is onion seasoned gashi from GSB Konkani Saraswat Cuisine which Amma used to prepare the best. However, fries too taste great, so try out these in your home and enjoy with your family.
** Fries always taste best served with dalitoy- rice and that is the way it is preferred in every GSB non. Vegetarians home. You can deep fry, shallow fry or tava fry fish pieces and these days it is even baked/ airfried. I always endorse that "Life is beautiful when you get to enjoy good food with family and friends".
** Here is my recipe for “Noglekana (Kane/ Lady Fish/ Muddoshi) Fish Fry” … my style, which I learnt from my Amma …
** Ingredients :
Noglekana/ Kane/ Lady Fish/ Muddoshi : 6-8 medium sized
** Masala for marination :
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : 2-3 tblsp
Haldi/ Turmeric Powder : a pinch
Hing/ Asafoetida Powder : ¼ tsp
Tamarind/ Chinchama/ Imly Paste : ¼ to ½ tsp
OR
Vinegar/ Sirka : ¼ tsp
Salt/ Namak/ Meeta : to taste
** Dusting Powder :
Fine Rava (Chiroti Rava) 2 tblsp
Rice/ Tandul/ Akki Powder : 1 tblsp
Kashmiri Red Chilly Powder/ Mirsange Pitti/ Mirchi Tikkat : ½ tsp
Salt/ Namak/ Meeta : a pinch
** Cleaning Noglekana/ Kane/ Lady Fish/ Muddoshi : Trim the fins, scrap the scales, slice off the head portion and trim the tail too, give a slit on the side of the stomach and then clean the fish gently in plenty of water. Keep the fish whole and do not cut them to pieces. If they are large in size you can cut them to two pieces. Pat the fish dry with a clean towel or absorbent tissue. Prepare these and keep them ready.
** Note : In Mumbai we get it all cleaned and trimmed. Just have to wash it in plenty of water. Please learn the proper cleaning technique from a person who knows the method or you can watch fish vendor doing the same for the first time and go ahead yourself. I would like to mention here that in Mangalore they tear off the skin from the kane while in Mumbai they not. It is easy to remove just like the procedure for shark/ mori but you have to be skilled and not tear apart the fish. I used to do so for many years initially after my marriage, but after my Mumbai frds. told me they do not do so, I have stopped. You may choose any method for the same, for fries retaining is better.
** In a small bowl add kashmiri red chilly powder, haldi powder, hing powder, tamarind paste or vinegar, salt to taste and mix well. Add little by little water and combine well to get a thick applicable paste (DO NOT THIN IT OUT).
** Now apply the prepared paste liberally on each of the kane/ lady fish kept ready taking care to see that the masala is evenly coated. Cover and keep it in the fridge for an hour or so for as it helps the fish in absorbing the masala. You can prepare it immediately too after allowing to rest for 10-15 minutes if desired.
** Dusting Powder : Add fine rava (chiroti rava, rice (tandul) powder, pinch of salt (namak/ meeta), chilly powder (mirsange pitti/ mirchi tikkat) on a flat plate and mix well. Now roll the marinated fish in it taking care to see that you evenly coat it on all sides by patting a little bit for the powder to stick on to all sides.
** For Deep Frying : Heat plenty of oil/ tel in a deep kadai/ pan, when smoking hot, lower the heat, wait for 5 minutes then gently slide the dusted fish pieces one by one into the oil and let fry undisturbed for 2 minutes. Then gently flip them over with a ringed spatula and fry on the other side and when evenly fried golden crisp remove and keep it on an absorbent paper for excess oil to be drained off. Continue with remaining/ required number of fish pieces in similar method until you have required number of pieces.
** For Shallow Frying : The process is the same as of above, however use a shallow frying pan with about 3-4 tblsp of oil/ tela and gently place the pieces on them on a single layer and fry on medium heat. When the bottom side of the fish is fried, flip it over gently with the help of tongs and fry on the top side too. Both sides of the fish should be fried crisp on medium heat, taking care not to burn them or over fry the same. Remove and place them on a absorbent paper for the excess oil to get drained off. Continue in similar method until you have required number of pieces fried and done.
** For Tava Frying : Here use a flat tava pan with long handle (preferably) for frying. Add 1-2 tsp of oil/tela, brush it over the pan where you will be placing the fish pieces only and place the pieces. Now fry on medium to low heat and in between either shake the pan holding the handle or with help of tongs and shake the pieces gently to avoid sticking to the pan, when done on bottom side flip it over with the help of tongs and continue to fry on other side until crisp and done. Remove and place them on an absorbent paper for the excess oil to get drained off. Continue with remaining pieces.
** Note : For any of the above method do not raise the heat to high or the fish flesh may stick to the pan and may lose out on perfect slices or may even be burnt. Remember proper temperature should be maintained consistently throughout the fish frying process. However, towards the end when done, you can raise the heat and fry for a minute for that crispy texture, but be careful. When done always remove and place them on a absorbent paper for the excess oil to get drained off.
** “Noglekana (Kane/ Lady Fish/ Muddoshi) Fish Fry” is done and ready to be served. Always serve fried fish immediately on frying, as they taste best when served fresh, crisp and hot. Fish fries go well served as a side dish or appetizer along with any dishes of your choice, be it dal-rice, roti or pejja/ porridge. This is a tasty fish filled with tasty fleshy portion and tastes great be it cooked as a curry or when fried crisp too, so just give it try. Follow this simple recipe and enjoy with your family and friends.
** Given below are common links for both “Fish and Fish Fries” … you may browse through the same for more choice on equally delicious dishes.
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