“Sardine (Pedvo) Masala Fry” … a few pieces of crispy fried fish is all one needs for a scrumptious meal ... this kurkuri tallele (crisp fried) pedvo (sardine/ tarli/ buthai) is pleasure to relish as an accompaniment for lunch … tried a flavorsome masala for marinating and deep fried it crisp … Yummilicious …
** There is nothing more appealing than relishing a crisp fried fish at lunch times. Sardines are good for health as they contain Omega 3 essential for good body building of bones. The only hitch parts of sardines is they have lots of fine thorns in them which becomes a displeasure to children to relish especially younger ones as they tend to poke between teeth or tongue. Small sardines are much more tastier than the larger sized ones as they can be chewed well when fried crisply. They are not easily available in Mumbai, unlike Mangalore and I do miss them as during childhood we used to enjoy those thumb finger sized pedvo that amma fried crisp perfectly.
** I have posted pedvo fries already the way amma used to prepare and that is the way I have been frying pedvo in particular all these years. A few days back I had purchase garlic powder from stores on my friends suggestion as she always said it was easier to be used where water was needed to be used sparingly and trust me I am extremely happy I did so. Now I intend to prepare that powder at home, so will I prepare my own mix for fish marinate, so keep checking on my blog for more. I am sharing a few links at the bottom of this recipe which includes fish recipes and also link to all pedvo dishes shared with the link to my ammas method of frying too.
** Here my own recipe for “Sardine (Pedvo) Masala Fry” … my style ….
** Ingredients:
Pedvo/ Sardine/ Tarli/ Buthai : 8-10 medium sized
Kashmir chilly powder/ Mirsange Pitti/ Mirchi tikkat : 1 tblsp
Garlic/ Losun/ Lehsun powder : ½ tsp
Dry Ginger/ Adrak/ Shunti powder : ¼ tsp
Hing/ Asafoetida powder : large pinch
Haldi/ Turmeric poder : a pinch
Vinegar/ Sirka : 2 tsp
Salt/ Namak/ Meeta : to taste (about 1 tsp)
** For Dusting :
Rice/ Tandul powder : 2-3 tblsp
Kashmir chilly powder/ Mirsange Pitti/ Mirchi tikkat : a large pinch
Salt/ Namak/ Meeta : a pinch
** Oil/ Tel/ Tela : for deep frying.
** Preparing the Fish : Scale sardines to remove the thick stubborn scales on body with the backside of a knife/ blunt knife. Cut off the head portion and give a slit sideways on stomach side. Snip off edges at the tail side and the fins. Clean the stomach portion and the fish gently to remove all inedible portions with plenty of water carefully to avoid breaking them. With a sharp knife, give small slant incision marks/ gashes on the top of the fish.
** Add in all the powders ie. chilly, garlic, dry ginger, hing, haldi, salt in a bowl along with vinegar and mix well to make into a thick paste adding in water a little bit/ sparingly. Now apply this paste liberally on the prepared and kept fish all over including the open stomach side and into the gashes too. While applying always use sigle direction movement, ie from the tail portion toward the head portion, this helps in proper application.
** Place the masala applied fish into a stainless steel box and put it refrigerator for 1-2 hours to marinate well, this helps the fish absorb the masala well. You can fry the fish immediately too, however you will get best results if you allow it to rest in fridge for say atleast 30-40 minutes, though it would be great if you can spare 2 hours of time for the same.
** Mix rice powder, chilly powder and salt well to be used for dusting fish. This method is optional and you can use only rice powder too. However, I learnt about addition of salt, chilly powder from a friend of mine and I must say it does taste wonderful. Again, you can add in some rava too to get grainy texture, I do at times, though this time I have not.
** Heat plenty of oil for deep frying in a thick bottomed kadai. Remove the marinated fridge from fridge and immediately roll it in the prepared dusting mixture evenly on all sides. When the oil is smoking hot, lower the heat to medium, wait for few minutes and then gently slip in the sardines one by one. Do not add the fish into smoking hot oil lest they burn.
** Also, do not over crowd the pan, there should be plenty of space for the fish to get fried evenly. Turn it once or twice in between with the help of tongs to evenly fry on all sides. When the sardines are evenly done and crispy remove and put them on a absorbent paper to drain off excess oil and continue frying the remaining fish pieces till all are done.
** “Sardine (Pedvo) Masala Fry” is done and ready to be served. Tastes best served hot from tava. In most GSB Konkani Saraswat homes, those who eat fish serve them for meals as an accompaniment with other curry dishes, dalitoy (spiced dal) and rice. Do try out this recipe in your home and enjoy with your family and friends, it tastes scrumptious. Fish lovers, you are sure to love this one, so go ahead and enjoy.
** Note : You can increase spice level if desired by replacing kashmiri chilly powder with spicy red chilly powder too if desired. The above mentioned ingredients are quite sufficient for 8-10 medium sized sardines and if the quantity is more multiply the masala accordingly. For best result use all the ingredients in powder form. Do try this out and enjoy with your family and friends and do give me a feedback if possible.
** Sharing a few common links below to “Fish Recipes”, “Pedvo/ Sardines fish Recipes” and another method of preparing “Sardine fries” … please browse through and try them out in your home, they are all tried and tested and taste wonderful ….
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