"Raja Tallele (Mackerel Fish Fry)" ... crisp fried Raja/ Bangda/ Bangude/ Mackerels are almost every Saraswat Fishitarians favorite ... got some fresh one's for perfect fries ... Yummilicious ...
** I am sure for fishitarians the sight of fried fishes is very appealing and mouthwatering not to mention the desire to have it right on. Though in my home we are non-vegetarians you can sort of call us semi ones as we do not have them on regular basis. Certain days, festive days and when too busy we never somehow prepare them, added on is the fact that there is no fish market close to my home and the fish vendors come over to sell them only thrice a week and somehow I always goof up the days and realize too late that I could not go to buy them. Again the time too clashes with that of my maid help coming home which makes it very inconvenient for me to venture out. However, seeing frequent posts of fish dishes in my food group “Konkani Delicacies” recently made me so much tempted to have our regular Amchi curry that I decided to somehow manage to go out and buy it. To my dismay by the time I reached, most of the varieties were sold, luckily she had Mackerels/ Raja/ Bangda/ Bangude that way very fresh, so bought a few deciding to prepare gashi/ curry and fries with them. Rest is history, as you can see those two lovely perfectly fried mackerels that are not only tempting to taste buds but also very appealing to eyes. The recipe is the same as that in which method I usually fry fishes as that is what is loved in my home. But, I will repeat it again here as I am not sure if I have written out in detail before on perfect fries as it must have been sometime years ago when I was new to blogging.
Half Cut Mackerel/ Raja Fries
** Here is my simple method of "Raja Tallele (Mackerel Fish Fry)" … My style …
** Clean, wash and pat dry the fishes gently so that you do not break them. The fish can be kept whole, sliced into half lengthwise into two or cut each fish into two pieces. The requirement of how you want to serve the fish is upto you, If the fish is too big I either slice it into two length wise and cut into two, however this one was medium sized and hubby too had once demanded that I prepare whole fish fry, so I let it be kept whole.
** Just make 3-4 slits ¼ inch deep on both sides of the fish in slant cuts as you can see in the picture. This is done so that you can fill in some masala into the slits and that makes the fish taste much more tastier when fried and also gives out a nice spicy appeal to the fish too. Also the fish body having a smooth texture, the masala always does not get applied much or tends to drip away when being fried, this method keeps it intact.
** Applying of Masala : In a small bowl add in 2-3 tablespoons of kashmiri chilly powder, pinch of haldi, large pinch of asafoetida/ hing powder, 1 tsp of tamarind water and salt to taste. Mix this well sprinkling some water till you get a very thick applicable paste consistency. Do not make it thin or else the masala does not get absorbed well and also splutters while frying. So do keep the paste just a mixture of ingredients with minimum water for binding.
** Note : In case you do not have or do not want to use tamarind, you can always replace it with 1 tsp of Vinegar, tastes equally good. Many a times when I am in a hurry, I do so.
Half Cut Mackerel/ Raja Fries
** Apply this liberally on the surface of the fish and the slits and the cut side of the tummy portion too, you can check out on the picture to see the applied masala on the fishes for reference. Now keep this covered aside for 20-30 minutes and it is ready to be fried. If you want to fry it at a later time, then put it in an air tight stainless steel box in the fridge and remove 10-15 minutes before you want to fry out the same.
** Powder for Dusting : In a plate add in 2-3 tablespoon of fine rava/ chiroti rava, 2 tsp of rice powder, pinch of salt and ½ tsp of kashmiri chilly powder. Mix well and keep it ready, this will be used for dusting the fish pieces before frying them in hot oil. Some people dust only with fine rava and some with only rice flour too. Traditionally in Konkani Saraswat Cuisine on rice flour is used, but I have begun using this mixture of both and it gives me fantastic results.
** Pick the masala applied fish and give a smooth swipe on the surface to remove any excess masala bits, the application if made smooth before dusting also gives you well coated and perfectly fried fishes. Now roll the fish on the prepared and kept rava-rice mixture to evenly coat it on all sides. See to it that it is done evenly and there are no excess anywhere, just hold the fish sideways and tap it down and the excess ones will drop back, keep it ready aside.
** Frying the Fish : In a flat non stick pan add about 4-6 tablespoons of oil and let heat to smoking point, now lower the heat and wait for a few minutes for the oil to cool down, gently place the fishes lifting it from tail into the pan and let cook on low for 4-5 minutes, then flip it over gently with a spatula and let it cook on the other side too. Finally raise the heat and let cook for a minute or two to get that crisp effect and then flip it over and roast on the top side too for 2 minutes.
** Raising the heat towards the end once the fish is fried gives it that desired crunch on the surface of the fishes. Remove and place it on an absorbent paper for the excess oil to get dripped off. I had prepared on two full medium sized Mackerels/ Raja/ Bangada/ Bangude, however for a larger family you will definitely need more, so continue the procedure in similar manner by multiplying the masala for fish and dusting as per the number of fishes.
** "Raja Tallele (Mackerel Fish Fry)" is done and ready to be served. Always serve fried fish immediately on frying or within 15-20 minutes of frying when they are still warm as they taste best then. Do try out this variation of frying Mackerels and enjoy them with family and friends along with some other dishes for lunch of dinner. Do try out this method for perfectly crisp fried fishes of any type, they turn out great. I am sure if you and your family are fishitarians and love mackerels these are sure to be a winning spree at home.
** I had also prepared Mackerel/ Raja gashi/curry for lunch which is another fantastic fish preparation from Konkani Saraswat Cuisine that tastes excellent when served with boiled rice/ ukde sheetha. I will be sharing the same next to this one in the combo meal patter and you can check out the same too and prepare both in one go and enjoy the same. As for us, hubby and me relished this fantastic lunch tummy full after a very long time.
** Sharing below the common link to "Fish Curry and Fish Fries" recipes posted in the blog before ... Please follow them and choose those dishes that you would like to try out ....
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** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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