How To make Dried Kingfish
Stephen Ceideburg 1 Kingfish, 1 to 1-1/2lb
1 tb Finely sliced shallot
2 tb Shredded green mango
1 ts Shredded hot chilli
2 tb Fish sauce
3 tb Lime juice
1 ts Palm sugar
2 c Cooking oil
Snagged an excellent new Thai cookbook yesterday. It's "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
This is a big, well-illustrated-with-color=photos book. Mike hauled it home yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he realizes that new cookbooks inspire me to cook so every so often he'll grab something for me to avoid having to cook himself.) But it wasn't that simple... He'd bought them both, but intended to keep one and send one on as a thank-you gift to a fellow that took him and Laurie sailing a couple of weeks ago. "You get to choose one to keep." The dreaded words... I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest one
the hard bound "Keo's" book:
and paged through it, awed by the illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and started on the first page, intending to skip through it. Instead I went through the entire book, page by page, from start to finish. I slammed it shut. "This one." "Elegant Taste" explains Thai ingredients (and gives both the Thai names and spells them out using the Thai alphabet), makes sensible recommendations for substitutions and has relatively simple but very good and authentic looking recipes, each of which is illustrated by a beautiful color photo. This can be really helpful when one is cooking a new dish and isn't sure of what it should look like and what garnishes to use. Garnishes are particularly important in Thai cooking as they're meant to be eaten with the dish but often are not referred to in the recipe. For instance, in the following recipe the dish is presented on a platter with a half dozen or so scallion brushes and tomato slices, neither of which are referred to in the recipe. As for this recipe, some of you might remember a while back when I was raving about a dried, fried fish dish I'd had in a Thai place, but couldn't find in a cookbook. It was in "Elegant Taste" and here it is. Plan Samli Daet Diao (Fried Sun-Dried Kingfish) Preparation: Wash, clean and butterfly the fish leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife. After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior. Pour the oil into a deep frying pan and place on medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish. Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish. Serves two to three. From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4.
This dish is very savoury with a crunchy/chewy texture. The version I had in the restaurant still had bones but was so well fried that I just munched up the bones and all. Incidentally, I'm going to buy the "Keo's" book as well. It looks quite good too but seems to be tailored more toward Western kitchens. For instance, it calls for brown sugar rather than palm sugar in most recipes. Now that's a perfectly adequate substitution, but why bother when I have palm sugar on hand? (Smug grin.)
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Dried King/Seer fish Thokku Recipe | Neymeen Karuvadu Masala | Village Food| Buddy Recipes #ytshorts
Dried King/Seer fish Thokku | Neymeen karuvadu masala | நெய் மீன் கருவாடு தொக்கு | Nei meen Karuvadu thokku | Karuvadu thokku | Dry Fish Recipe | Seafood | Lunch Recipes | வஞ்சரம் கருவாடு தொக்கு | Buddy Recipes
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Once you try this recipe, you will be making it everyday! Delicious Fish Stew!
Hello guys, this fish stew is what you should be making next. Soooo yummy and packed with so much flavor, you will loveeee it!
Ingredients:
- 1 Tilapia fish
- 2 medium tomatoes
-1 tbsp tomato paste
- 1 medium onions
- 4 green chillies(optional)
- 2 garlic cloves
- ginger
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2tsp cumin powder
- 1/4tsp turmeric powder
- 1tsp salt
- 1 cup coconut milk
- 1 cup water
King fish/Surmai Masala Dry | Fish Recipe | सुरमई मसाला | Tastomatic
#surmaimasaladry #kingfish #fishrecipe #सुरमईमसाला #tastomatic
Surmai Masala
Ingredients
1. Oil 3 tbsp
2. Garlic Cloves 3-4
3. Water 4-5tbsp
4. Coriander
Ingredients for Paste
1. Roasted Desiccated coconut 250g
2. Coriander
3. Garlic Cloves 4-5
Marination Ingredients
1. Surmai 350g to 400g
2. Red Chilli Powder 4tbsp
3. Turmeric 1tsp
4. Kokam 3-4
सुरमाई मसाला
साहित्य
1. तेल ३ tbsp
2. लसूण पाकळ्या ३-४
3. पाणी ४-५ tbsp
4. कोथिंबीर
पेस्ट करण्यासाठी साहित्य
1. भाजलेला सुक खोबर २५० ग्रॅम
2. कोथिंबीर
3. लसूण पाकळ्या ४-५
मॅरिनेशन साहित्य
1. सुरमई ३५० ग्रॅम ते ४०० ग्रॅम
2. लाल तिखट ४ tbsp
3. हळद १tsp
4. कोकम ३-४
Dry Fish Recipe || Dry Fish Recipe Village Style || Salt Dry Fish Curry || Dry Fish Tomato Curry
Dried fish with tomatoes recipe || Dry fish tomato curry || Endu chepala pulusu andhra style || Dry fish curry without coconut || Andhra style dry fish curry || || Salt Dry Fish Curry
Curry Powder Recipe:
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MASALA FISH CURRY RECIPE | FISH CURRY RECIPE | FISH CURRY BY SPICE EATS
Masala Fish Curry Recipe | Fish Curry Recipe | Fish Curry | Masala Fish Recipe | Rohu Fish Curry | Fish Recipe | Fish Curry by Spice Eats
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Masala Fish Curry:
- Fish (Rohu, Katla, Asian Carp) - 500 gms
For marination:
- Turmeric powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Salt- 3/4 tsp
For Masala Paste:
- Cumin seeds- 1 tsp
- Dried Red Chillies- 2
- Garlic- 10 cloves
- Green Chillies- 2-3 (cut into 2)
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 1.5 tsp
- Turmeric Powder- 1/4 tsp
Other Ingredients:
- Onion, grated- 2 medium (around 130 gms)
- Kasuri Methi (dried Fenugreek leaves)- 1 tsp
- Curry leaves- 15-20
- Tamarind, soaked in water- 4 tbsp juice
- Thick coconut milk- 4 tbsp
- Salt to taste- 1/2 tsp
- Coriander leaves for garnishing- 2 tbsp
- Oil - 3 tbsp + oil for pan frying the fish pieces
Preparation:
- Clean, wash and pat dry the fish pieces. Add the turmeric, red chilli powder, salt and mix well. Set aside for 30 mins.
- To prepare the Masala paste, take a pan and dry roast the red chillies and cumin seeds on low heat for 1 minute. Now add the garlic cloves and continue roasting on low heat for another 2 mins. Set aside to cool. Add them to blender/grinder along with the green chillies. Coarse grind.
- Now add 3-4 tbsp of water and blend it into a smooth paste. The masala paste should have thin consistency so you can add more water to make into a thin consistency.
- To pan fry the marinated fish, add oil to a frying pan and place the fish pieces side by side.
- Fry on medium heat for 2 mins and turn it on the other side. Continue to fry on medium heat for 2 mins. Take these out on a plate.
Process:
- Heat oil in a flat pan or kadai.
- Add the grated onions and fry on medium heat for 7-8 mins till light brown in colour.
- Now add the masala paste and give a mix, add 1/2 tsp salt to it and continue to fry on medium heat for 3 mins till water dries up and oil separates.
- Add the dried fenugreek leaves (Kasuri Methi) and fry 1 min on medium heat. Add the curry leaves and fry on low to medium heat for 2 mins.
- Now add the tamarind juice, give a mix and then add 250 ml water. Cook it on medium heat till it comes to a boil.
- Lower the heat and place the fried fish pieces side by side and cover & cook on low heat for 5 mins.
- Remove lid and flip the fish pieces. Add the thick coconut milk, give a mix.
- Cover & cook for another 10 mins on low heat till oil separates.
- Garnish with the chopped coriander leaves, mix and simmer for a minute.
- Serve with rice.
#masalafishcurry #fishcurryrecipe #masalafishrecipe #fishcurry #fishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishcurry
FISH FRY - SURMAI FISH RECIPE | EASY FISH FRY RECIPE | MASALA FISH FRY
Fish Fry - Surmai Fish Recipe | Easy Fish Fry Recipe | Masala Fish Fry | Tawa Fish Fry | Surmai Fish Fry | Crispy Fish Fry | Spicy Fish Fry | Vanjaram Fish Fry | Surmai Fry Restaurant Style | Fish Fry | Spice Eats Fish Recipe
Ingredients for Surmai Fish Fry:
Fish Steaks - 500 gms (King Mackerel/Surmai/Vanjaram)
For the Masala Paste:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Kashmiri Chilli Powder- 3/4 tsp
- Pepper Powder- 1/2 tsp
- Garam Masala Powder- 1 tsp
- Salt- 1 tsp
- Ginger Garlic Paste- 2 tsp
- Lemon Juice- 2 tsp
- Oil- 1 tbsp
- Water- 1 tbsp
- Oil- 5-6 tbsp (for shallow frying)
Preparation:
- Wash and pat dry the fish pieces.
- To make the Masala paste, take a small bowl and add all the items specified, mix well.
- Now apply the masala paste on both sides of the fish steaks and set aside for around 30 mins to marinate.
Process:
- Heat oil in a frying pan and place the fish steaks side by side.
- Fry on medium heat for 3 mins on one side and turn it on the other side. Continue to fry on medium heat for another 3 mins on the other side.
- Flip again and reduce heat to low. Fry it on low heat for 2 mins.
- Turn the steaks one last time and fry it on low heat for 2 mins till evenly brown.
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