Vanjaram Fry (Anjal/Surmai/Seer Fish Fry)

Vanjaram Fry is a perfect complement to Rasam rice. I buy a whole fish, a minimum of 1 kg will be a good one - anything less would be too small and the pieces will not be so good. In Bangalore, i used to buy half kg or 1kg slices. Here, since there is a good choice, i buy a whole one. I marinate the slices in spices and keep them in the sun for 2 hours and then freeze them. When necessary, i take the required number of slices and fry them. This comes very handy when i have less time to spend for meal preparation and yet my kids demand something yummy and their favorite..... Rasam rice and fish fry.

VANJARAM FRY (ANJAL/SURMAI/SEER FISH FRY):

Ingredients:

1 kg Seer fish (sliced, wash and pat dry)
2 tsp red chilli powder
1 tsp dhania powder (coriander powder)
1/2 tsp jeera powder
1 tsp vinegar
6 tbsp tamarind extract
1/2 tsp salt
1/4 tsp turmeric
Oil for shallow frying

Method of preparation:

1. Mix all the above mentioned spices. The tamarind extract and vinegar should be enough to bind the dry spices together to a paste, if it is still dry, add some water but the paste must be thick.
2. Coat each slice on both sides with the paste. Keep it aside for 2 hours.
3. On a hot griddle add 1 tbsp oil and place the fish on the oil.
4. After 2 mins, turn over the fish, add a little oil to the sides and cook for another 2 mins. At this point, you can sprinkle pepper powder on the slice.

Serve hot with rasam rice or dal chawal.