Delicious Fish Fry 😋

Yes I loved it I have readymade malwani masala with me I can try this recipe

Awesome❤👌😋😋

A very tasty looking fish fry. Cheers, Chef Harpal! 👍🏻👍🏻✌️

Hello my fav chef.

Malvani cuisine is the standard cuisine of the South Konkan region of the Indian state of Maharashtra & Goa. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian dishes. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. Malvani cuisine uses coconut liberally in various forms such as grated, dry-grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger and garlic. Some dishes also use kokum, dried kokam aamsul, tamarind, and raw mango (kairi). The Malvani masala, a form of dried powder masala, is a combination of 15 to 16 dry spices. This masala is coarsely ground and stored in jars to be utilized when required. However, not all of the cuisine is hot and spicy; the Konkanastha Brahmin style of food is an example of less spicy food. Fish dishes dominate Malvani cuisine. Solkadhi is a pink-colored drink made from the kokam fruit (Garcinia indica) and coconut milk. Malvani masala is a dried powder masala made with 15 to16 dry spices from the Konkan region. The masala is stored in airtight jars after is it coarsely ground and has an irresistible aroma. ▪Here's is the Secret Recipe of Malavani Masala :- ▪INGREDIENTS 200 grams dried Byadagi red chilies. These chilies add to the color of the masala. 50 grams dried Pandi chilies for spiciness 7 grams Cumin seeds 6 grams Teppal 7 grams Black cumin 9 grams Poppy seeds 5 grams fenugreek seeds 3 grams cloves 4 grams Nutmeg 7 grams Fennel seeds 6 grams whole coriander seeds 6 grams black cardamom 3 grams Star Anise 2 grams Mugwort 6 grams cinnamon stick 3 grams mace 10-12 Bay leaf 18 grams Turmeric root 2 grams lichen(black stone flower) 3 grams green cardamom 7 grams Nagkesar 7 grams asafoetida rock 5 grams Mustard seeds 4 grams peppercorns ▪Methodology :- In a large pan, we start with roasting byadagi red chilies.We must not brown the chilies but only roast them slightly till they release aroma. You can roast chilies in batches if roasting in large quantities. Roasting time: 4 minutes. Remove the chilies from Pan and keep it aside. Let's roast Pandi red chilies.We must not brown the chilies but only roast them slightly till they release aroma.Roasting time: 2 minutes.Remove the chilies from Pan and keep it aside.Let's roast other ingredients. Roast all the spices one by one.We will dry roast the ingredients in a smaller pan until the spices release aroma. Coriander seeds:Roasting time: 2 minutes Cumin seeds: Roasting time: 1 minute Peppercorns: Roasting time: 1 minute 30 seconds Black cumin seeds: Roasting time: 1 minute Mustard seeds: Roasting time:1 minute Fennel seeds: Roasting time: 1 minute 30 seconds Fenugreek seeds: Roasting time: 30 seconds Teppal: Roasting time: 1 minute Cloves: Roasting time: 1 minute Nagkesar: Roasting time: 1 minute Green cardamom: Roasting time: 1 minute Poppy seeds: Roasting time: 1 minute 30 seconds Star anise: Roasting time: 45 seconds Mugwort: Roasting time: 20 seconds Mace: Roasting time: 30 seconds Lichen(Stone flower): Roasting time: 45 seconds Bay leaf: Roasting time: 1 minute Cinnamon sticks: Roasting time: 1 minute 45 seconds Always crack open black cardamom before roasting.black cardamom: Roasting time: 1 minute 30 seconds Nutmeg must be coarsely powdered before roasting.Nutmeg: Roasting time: 10 seconds Turmeric root must be crushed before roasting.Turmeric root: Roasting time: 30 seconds Finally asafoetida rock must be fried.Heat some oil and turn off the flame.Now add asafoetida to the oil and fry until it changes its color.Frying time: 1-2 minutes.We will let all these spices cool down before we grind them together.Oil can be used for other recipes. As chilies cool down, grind them together.Remember we are not using ANY WATER. Let's grind other spices together.Remember we are not using ANY WATER. Finally combine both the powders and blend them together one last time. We have made 350 grams Malvani Masala.Malvani Masala can be used to make many Konkani recipes. Hope You Enjoy My Recipe ! Happy Weekend Celebrity Star Chef Harpal Paji.. 😀🙏🌹

Good morning ❤se

Good morning नमस्कार सर

Did you use pomfret/surmai for this one? In your experience, would this also work with any type of fish- like fresh water fish like salmon?

Oooo namak shamak namak shamak daal detein hein......😀😊

Which fish did you use