Mangalorean Fish Fry (Kaidina Meen)

While growing up I was never a big fish eater, but I always loved this dish made by mom, even during those picky eating days. Now I enjoy fish dishes prepared with generous spices and flavor, sometimes even more than chicken. I guess fish feels a lot lighter on your tummy and not to forget it is loaded with protein, is known to lower cholesterol if cooked with less or no oil. It is rich in omega 3 fatty acids which is good for heart. So as we grow don't we like a meal that is yummy, nutritious with fewer calories. Plus lean protein meals are good for your immune system too, as antibodies are made of protein, eating protein definitely helps them fight better. Just watch out, what kind of fish you are eating due to the mercury in water, some are high in mercury (man-made pollution).

I would like to share this recipe with you all, it's been a timeless favorite for me. It is basically my mom's recipe. Every Mangalorean household may have it's own twist. It is very simple to make too. I like dishes that are quick to prepare and yummy to devour.

Ingredients:

•  2 -4 Fish of your choice prepared; sliced, whole or filet (I used 2 large salmon filets)---Originally you can use 2 pomfrets or 4 mackerels cleaned well but whatever is available locally will do, lesser the fish bones better to enjoy it.
• 1 tbsp Kashmiri red chili powder (I did not have it at hand so used 2 tsp regular hot red chili powder-- Kashmiri chili powder will give you a nice paste and won't be super hot)
• 1/2 tsp turmeric powder
• Juice from one lemon
• Salt to taste
• Semolina/ rava to coat the fish
• Oil to fry

Directions:

• Make slits on the fish if using whole or filets and coat the fish nicely with red chili powder, turmeric powder, salt and lemon juice. Rub the spices really well on the fish and marinate it for at least one hour or overnight.

• When ready to make the fish, take generous amount of semolina on a plate and coat the marinated fish on both sides.
• Heat a griddle with oil to shallow fry the fish and when the oil is hot, fry the fish well on both sides till the fish is cooked and taking care that it does not burn. Nonstick pans, like mine, will use less oil

• Enjoy as a side with dal rice or roti sabzi whatever you prefer, it will add a zing to your meal.