Introduction:
Fish fry was always a special occasion delicacy at home! My mother used to reserve those fish fry lunches for our birthdays, or on weekends when we had guests over. I used to look forward to those weekends. It was a celebration when we had really big fish fried crisply in coconut oil as a side dish for lunch. Sometimes, I still miss those juicy fish bites with their crispy, yummy exterior.
My mother took pride in trying out different variations of the fish, and she was the best at trying out various forms of Kerala style cooking recipes. One of the recipes that I cherish is the fish fry that she used to make with ground shallots, ginger-garlic paste, salt, chili powder, turmeric powder, coriander powder, vinegar and a dash of pepper powder. Often, when I run out of time, I skip the shallots and the grinding part and just add the powders and vinegar and mix them. But she was patient, and made sure no step was skipped.
One of her popular fish fry dishes was the Pomfret fish fry or the Avoli Fish fry, and it became an instant hit among our Kerala recipes Malayalam list. This preparation always topped the list of seafood goodies that she used to make. This was such a ridiculously simple dish, and you can make it within a matter of minutes. It is this recipe that I am going to explain here in this blog. It is very easy, and ‘beginner chefs’, or bachelors with only a few minutes to spare can prepare it. The fish is absolutely yummy too.
Before going into the detail of making this cooking recipe in Malayalam, let’s have a quick glimpse into the origin and history of the dish.
Origin and history of the dish
Fish fry is always the universal favorite, and it is alright to indulge in this delightful dish occasionally. Tracing the history of this dish is also very interesting because being a universal favorite, it would be nice to note the different variations of making the fish fry.
It is believed that the word Pomfret originated from the Portuguese word ‘Pampo’. It is a seawater fish found mostly in the Indian, Pacific and Atlantic Oceans. Pomfret fish is characterized by its single bone, and boasts of a rich powerhouse of vitamins A, B-3 and E. The fish is very popular for different Kerala style recipes in India, and in Arabic, it is called Zubdah, meaning butter, because of its tender soft skin. In Malayalam, Pomfret is known as Avoli, and it goes by other names all over India. There are three types of Pomfret fish – Black Pomfret, White Pomfret and Chinese Silver Pomfret. You will find them featured among Kerala style cooking recipes.
The concept of fried fish happened in places where refrigeration was not possible, and where people need to preserve fish for longer periods.
Preparation
To prepare the Pomfret fish fry, it would be ideal to get medium size fish. If you have not cleaned a fish before, it would be wise to watch a cooking recipe In Malayalam video on how to do it because you need to clean the insides and remove the food from the stomach before you start marinating it. Make sure to clean the head part and wash the fish 3-4 times in clean running water (using rock salt if needed). This was how we used to do it back home, and it used to get really clean. Once the fish is cleaned, make deep gashes on the fish skin because that’s how the masala gets inside when you marinate the fish.
Once the fish is cleaned and readied, comes the marination part. This is a very simple process, using just green chilis, coriander leaves, lemon juice, salt and garlic. Grind the masala together so they form a paste, and you can marinate the fish, leave it for half an hour before frying it.
The ingredients I used for this cooking recipe In Malayalam are:
- Avoli (Silver Pomfret)
- Garlic – 4-5
- Green chili – 10 (not very spicy)
- Lemon juice – 3 teaspoons
- Coriander leaves – 1 cup
- Salt – to taste
The Cooking Process
When you smear the masala to the fish, make sure to place some inside the cuts to ensure the masala gets inside of the fish. Ensure the masala gets inside the head portion also. This will definitely enhance the taste of the fish.
Since we are using green chilis, it wouldn’t stick properly to the fish like the normal red chili. So you can beat it like this. You can also use kanthari chili in place of green chilis. Remember, kanthari can be really spicy and hot, so consider your spice levels before coating the fish. Do the rest in this manner. Leave it like this in the fridge for half an hour and then fry it. You can watch the cooking recipe In Malayalam on my YouTube channel, Kalavara for more details.
Smearing the masala onto the fish could be tricky, since Avoli has quite a slippery surface, and you will have to be really careful and ensure that the surface is fully covered. It would have been easier had it been red chili powder, but to get the full taste of this dish, you need green chilis and coriander leaves.
If you are a seafood lover, this preparation of Pomfret special fish fry is a must. I have explained the making of the dish in detail in my Kerala recipes Malayalam channel, Kalavara. Do watch the recipe there, and all other videos that I have posted in my channel to get unique recipes for a number of dishes. Follow my channel closely for more such videos.
Serving Suggestions
Pomfret special fish fry is best paired with all kinds of rice dishes. You can have it as it is, along with chips or french fries. Make a salad with onion, tomatoes and cucumber or an avocado salad and relish it with your fish fry. In Kerala, you will find Avoli fish fry paired with plain rice, dal curry or sambar, stir fry, fish curry and pappadoms. Crush pappadoms into rice, add a scoop of fish curry or dal curry, stir fry, take a healthy dose of the flaky crunchy fish fry and pop them into your mouth. The feeling is absolutely divine.
Tips And Trick for the Best Making
There are some tips and tricks to making kerala style cooking recipes the best ones. Follow them, and you can become a masterchef. You can place the marinated Pomfret fish in the fridge for half an hour so the masala gets absorbed well. This would get the flavor enhanced, adding to its juiciness and crispness. The lemon in the marinade enhances the taste several times over.
Lemon juice and garlic adds to the extra flavor. Once you finish applying the marinade, make sure to leave the fish inside the fridge, not the freezer. Leaving it outside at room temperature might cause bacteria infestation. Always remember: marinating time for seafood is short, so never keep it more than half an hour. The ideal time span would be 15-30 minutes. You will know the marinade is ready when the fish is firm and opaque.
Variations and Additions to Enhance Your Avoli fish fry Experience
There are so many variations you can try with fried fish. One simple method was explained at the beginning of this blog. However, it could be a spicy alternative. So here are a couple of variations if you are looking for subtle flavors.
Coconut milk and Lime Marinade – This is a Thai inspired marinade that I sometimes try and my kids just love it. This marinade is made from coconut milk, lime juice, soy sauce and fish sauce.
Orange, Honey and Ginger Marinade – This is quite easy, and I have guests loving the sweet and spicy notes on this one. You can mix freshly squeezed orange juice, honey, fresh lime juice, soy sauce, garlic and minced fresh ginger to your fish and marinade for 10 minutes before frying or baking.
Olive oil, lemon and herbs Marinade – Here’s another interesting twist to your fried fish and definitely a far cry from the traditional fish recipes. This one is my personal favorite too. Mix olive oil, fresh lemon juice and fresh herbs (cilantro, basil, rosemary, or thyme). Simple and quick, this is an absolute delight when paired with french fries and salad.
Conclusion
If you love fried fish, these are some of the recipes you can try for that sumptuous, yummy and delectable twist to your everyday meal. The recipe and the making of the Avoli fried fish is explained in the Kalavara channel, among Kerala style cooking recipes. Try the different variations of this recipe, and enjoy a lip-smacking meal. Make each meal unique with that special touch of yours or different ingredient mix. Especially on your leisure days!
