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Sunday, 19 January 2014

Karli fry (Maharastrian style)


Mulluvaala (karli) is a very fleshy and tasty  fish full of bones and only an expert can cut the fish without cutting the bones.  It has to be cut diagonally otherwise the bones will be cut into pieces and removing the fish bones while eating will become a tough task.   So be careful while cutting the fish.  I learnt this recipe from my neighbour Maharastrian Aunty who used to prepare this very good.  This recipe can be used for other fishes also.


Karli (Mulluvaala)                          ½ kg

Turmeric powder                           ¼ tsp

Rava/rice flour                               ¼ up

Lime juice                                        1 tsp

Salt to  taste

oil for shallow fry

Ingredients for grinding masala

Coriander leaves                            ¼ cup

Pudina                                              ¼ cup

Grated coconut                               1 tbsp

Green chilly                                     3

Red chilly powder                          2 tsp

Ginger garlic paste                         3 tbsp

Kokam                                               5 petals(optional)

Method
Marinate fish with lime juice, turmeric and salt then  keep it for 10 to 15 min. Then marinate fish with grounded masala and keep  for at least 1hour.
 
 


Then coat fish with rava or rice flour.

Heat shallow fry pan apply little oil then spread   the coated fish on pan and  fry till crispy then add few drops of oil and turn the fish again fry till crisp.

Serve with rice and fish curry.
 
 
 
 
 

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