“Tava Fried Kali Manji (Balck Pomfret/ Halwa/ Paplet/ Pomplet)” … nothing beats the taste of a single crisp fried piece of fish served during meals that goes a long way in giving utmost satisfaction for fishitarians … pomfret/ paplet is called manji by GSB Konkani Saraswat’s and is available in two varieties to the best of my knowledge … the black skinned one is larger in size that tastes best when fried while the other which is white/ silver skinned available in small/ medium/ large size tastes best in curries though fries too taste lovely … sharing my recipe for these fries prepared using black variety of pomfret/ manji, do try it out and enjoy in your home with your family and friends, sure to be loved by all … Vegetarians Plz. do excuse … Yummilicious …
** Manji/ Pomfret is a delicious fish that's always in demand despite being little costlier. It is widely found in southern parts of Asia, including the Indian Ocean though the fish thrives more in freshwater ponds and lakes. It is rich in protein and has a tremendous amount of omega 3 fatty acids. It is also a great source of calcium, vitamins A, B, D, including Vitamin B12, vital for nervous system and immunity. It offers iodine, critical for thyroid gland and is a useful brain food, good for eyesight, healthy hair and skin.
** In India it is available in white, silver and black colors, in sizes of small, medium and large. The larger black skinned variety is slightly thicker skinned which is considered to be tastier is called Halwa in Hindi/Marathi. Almost all fish eaters love its non-fishy, buttery rich flavour. A clean sort of fish having fewer bones, very reason for being children’s favorite. These crisp fried fishes when served during meals are a delight to relish upon and children finish them off without a murmur, enough reason to be included, I guess.
** There are many types of recipes prepared using manji/ pomfret in GSB Konkani Saraswat Cuisine including curries and fries. While those of who are health conscious prefer to relish curry, others always prefer fries be it prepared out of any fish, such is the craze for fries among fish eaters. Nothing beats the taste of a single piece served during meals that goes a long way in giving utmost satisfaction. I have enclosed a few links at the bottom of this recipes for easier access, do browse through.
** “Meet Mirsang” means a combination of salt and chilly. This was a reference made to marinade prepared grinding 3 ingredients ie chilies, tamarind and salt. The preparation was prepared thick to be applied for fries be it veg. or non. Veg. in olden days. Some added a little bit of haldi/ turmeric powder too. I remember Amma always stored this paste in air tight box in freezer which fell in handy to be used as those days stone grinders were used for grinding masala that was both time consuming and tedious.
** The paste is prepared into a thick ball consistency by adding little boiled/ cooled water for better shelf life on storage. Be it fish or any vegetable podi, this marinade was a common one that was applied to washed and prepared fish or veg. podi/ pieces on all sides. It was then allowed to rest some time for the spices to get absorbed. Just before deep frying they were dusted in rice flour on all sides and then put in hot oil and fried a crispy texture. The dusted rice flour gives a good crust to the fried items.
** In some home a little bit of fine chiroti rava was added to rice flour in the ratio of 1:1 for dusting the same. The crispiness obtained in traditional prepared fries always remains for quite some time as they were deep fried and tasted awesome compared to recent variations of tava frying. With changing times/ lifestyle, machinery and needs we have adapted to new methods that are easy to follow and economical too as most of the homes are nuclear with fewer member unlike olden days of joint families.
** I am sure many of us follow this pattern as it is easier without much difference in final taste which is what matters at the end of the day. Addition of powders gives me the choice to mix and match flavors/ ingredients for changes and twist to try out new options. People all round the world use their own combinations and when I come across something new it intrigues me to try it out. This method of mixing my own combination of different types of powders readily available in stores makes that much more easier.
** Making marinades with assorted powders of little quantity is easier for nuclear family. And these days be it onion, garlic, ginger, cinnamon, you name it and they are easily available. Off course one needs to be careful with the source obtained from for quality of product, that’s it. Life is been made much easier for our generation and yet we crib about small issues instead of being thankful, enjoying them with peace and happiness. The next time, do try out different options and enjoy good food prepared at home.
** Here is my own recipe for crisp fried “Tava Fried Kali Manji (Balck Pomfret/ Halwa/ Paplet/ Pomplet)” … my style, try it, tastes awesome ….
** I got the fish cut into neat slices of say about 1/3 inch thickness from my fish vendor itself. I am sure it’s purchased the same everywhere. Clean off the stomach portion for remanents if any, trim off the fins and trim tail portion if not done. Wash the fish pieces gently in plenty of water and drain it off completely and keep them aside.
** To dry the fish completely you can use kitchen towels or thick tissue paper which will help in absorption of excess water from fish. You may apply salt all over the fish pieces along with a dash of lemon juice if desired and keep them aside too. Many follow this procedure which I do not as my Amma never did it, so I just follow her steps.
** Note : For slicing and cleaning of fish, I suggest you watch some You Tube/ reels if you have bough them whole. In Mumbai we get them sliced and ready for using and all we need to do is clean it with plenty of fresh water, check out stomach portion for remnants if any, that’s all. I am sure this is the case in most of the cities.
** For preparing the Marinade/ Paste : The quantity mentioned below is for about 6-8 large pieces of manji/ pamplet only, adjust accordingly.
** Ingredients :
Kashrmir Red Chilly Powder or any of your choice : 3-4 tblsp
Ginger/ Adrak/ Alle’ Powder : ½ tsp
Garlic/ Losun/ Lehsun Powder : 1 tsp
Haldi/ Turmeric Powder : a large pinch
Hing/ Asafoetida Powder : ½ tsp
White Vinegar : 1-2 tblsp
OR
Tamarind/ Chinchama/ Imly Paste : 1 tsp
Salt/ Namak/ Meeta : to taste
** For dusting the marinaded fish pieces :
Rice Flour/ Tandla Pitti/ Tandul Atta : ½ cup
Fine Rava/ Barik Rava/ Chiroti Rava : ¼ cup
Kashrmir Red Chilly Powder or any of your choice : 1 tsp
Salt/ Namak/ Meeta : a large pinch
** Oi/ Tel/ Tela : any you prefer for tava frying
** Add all marinade ingredients into a small bowl and mix together to a thick paste adding water as required only. Do not add more water, as when you apply the marinade on the fish it should stick to it and not become slippery or watery.
** Note : This marinade is for about 6-8 pieces of large sized pomfret. The marinade required actually depends upon size of the fish pieces and difficult to mention exactly. If you need to apply on more pieces then use your judgment and prepare paste accordingly. If there is excess/ leftover, it can always be stored in freezer.
** Apply the marinade to evenly coat into a thin film on all sides of the fish pieces that are completely drained and patted dry. Once the marinade has been applied rest it for at least 30 minutes before you begin to fry. I usually keep it covered in fridge for a few hours and remove it just before meals for tava frying.
** Note : The marinaded fish when left to rest absorbs spice flavour well and in my opinion is a must to follow for any recipe. However, if you are in a hurry or for any other reason, you may directly start frying the fish pieces too.
** Dusting the marinaded fish pieces : Add all ingredients mentioned into a bowl and mix well taking care to see that they are evenly mixed. Add some of the mixed ingredients into a flat plate and spread as thinly as possible. Now roll each fish piece gently into it taking care to see that it has been dusted all round evenly.
** Dust just a few pieces at a time depending upon the size of the tava adding in more mixed dusting flour as required into the plate. Do not dust all the fish pieces in one go, as they will turn out soggy and will not turn out perfectly crisp. We need to dust and fry them simultaneously to obtain that perfect crisp fried texture.
** Heat a flat pan used for shallow frying with about 2-3 tblsp of any oil of your choice. When hot enough lower the heat to minimum and add in each of the dusted fish pieces into the pan keeping a little bit distance between pieces for even frying. Do not overcrowd the pan or keep them too close to each other lest they not fry properly.
** Raise the heat to medium and fry fish slices till done on the bottom side. Now with the help of tongs flip them over to fry on the top side too. Flip the fish again to fry them crisp on both sides raising the heat if necessary. Keep a check out for oil in the pan and add in a few tablespoon if you find it necessary ie if the fish begins to stick to the pan.
** When the fish pieces are crisp fried and done remove them on to a absorbent paper lined plate and continue frying the remaining fish pieces following the method mentioned above once again ie by dusting and frying on tava on medium heat. Allow the excess oil from fried pieces drain off by placing it on absorbent paper for a few minutes or you can gently press a folded tissue on the fried pieces before serving it hot and fresh.
** Note : Marinaded fish pieces can be placed in individual boxes with required number of fish pieces and stored away in freezer compartment of the refrigerator. It remains good for a few days and I always follow this method in my home. You just need to thaw it for an hour or so and follow the frying procedure to serve it.
** “Tava Fried Kali Manji (Balck Pomfret/ Halwa/ Paplet/ Pomplet)” is done and ready to be served. Serve them hot as side dish during meals with Dalitoy- SheetHa (Dal-Rice) or any other curry of your choice/ family preference. I have often come across them being served as starter during get together meals with drinks of one’s choice. However, in my community it is usually preferred to be relished during meals and Amma always served it that way and I have followed the same pattern in my home.
** If you are a non-vegetarian then do add simple tava fried fish recipes into your meals for a good and healthy lifestyle. Fish is great in all ways having plenty of nutrients and minerals unlike other meat product. This fry uses very simple method of following addition of spice powders nevertheless tastes delicious. You can make variation in spice levels to suit individual taste or if you have young children at home.
** Sharing a few links below to white pomfret fish fry and other recipes. I have also shared a link to the frying method separately which includes includes step by step procedure of dusting and deep frying method. However, all deep fried methods can be successfully prepared into shallow or tava frying method too. While deep frying is in a deeper kadai/ pan filled to ¾ level with oil, shallow frying includes about ¼ level of oil in pan to fry the fish pieces tava fry includes only a few tablespoon, chose any you prefer.
** Check out more “Fish” recipes browsing the common link shared below ….
No comments:
Post a Comment
Thanks.