Varutha meen / Eera - Deep fried fish and shrimp

Being raised from a family that hail from a coast (Cuddalore), I am no exception for loving seafoods. My sis, D and I love fish/prawn/ crab. We both are the greatest fan of my achi's Meen Koozhambhu. Here is the recipe for it. My achi is the most versatile non-vegetarian cook who spreads even a complicated dish with utmost ease. She loves cooking and loves to experiment with a different twist to usual Tamilian cuisine. I have always been surprised by her logic behind adding ingredients in a guesstimate manner which finally ends up as a scrumptious dish in such a short span of time. She is 70 + years old but the enthusiasm she shows to whip up a dish for her loved ones will make anyone ask the question: from where those energy levels come from?

D is a hotel management graduate who is currently pursuing her management degree in Hospitality and Tourism. She is an exceptional cook and we have cooking competitions at home between D and my achi (the war of the Titans :-) It will be like Iron chef and the key ingredient would be always Chicken :-) I stay away from the judging panel because I love them both to bits and I want both of them to win. Achi's dishes are always Tamilian cuisines while D's is more fusion cuisines. Ofcourse both wins!!! The enthusiasm in cooking a dish and eating them with so much joy and happiness is more a family event than anything else to me.

Achi has traveled quite a bit outside India and has tasted few cuisines. She still wants to travel and visit me sometime soon. I think that could be one of the reason for myself and D to have an interest in cooking and urge to travel across the globe. Perhaps those particular genes come from our achi.

Since childhood, I have tasted so many varieties of fish fries but this one is the yummiest version of all. Crispy aromatic fish/prawn fries with squeezed lime on top and even more crispier onions as sides is a true delight for any sea food lovers. The fishes were given a spa treatment with a tasty marinade of mint, coriander, coconut, onions and few spices. A little massage here and there made my marinade enter through their fleshy chunks and this made every bite juicy. It was a yummy treat and they were super delicious. Do give it a try and it will be a great hit among kids. It was tried and tested on S and he loved it too.



I used the marinade to cook the prawns too. So it was a double treat for the lunch the other day!

Ingredients
6-8 fish pieces (Tilapia, Pomfret) - descaled and cleaned
10-15 shrimps/prawns - deshelled and cleaned
1 onion - cubed
1/2 tbs coconut shavings
2 tsp ginger -garlic paste
1/2 cup coriander leaves
1/2 cup mint leaves
2 green chillies
1 tsp garam masala
1tsp cumin powder
2 tsp coriander powder
1 tsp turmeric powder
1/2 tbs all purpose flour
2 tsp corn flour
1/2 cup water
Salt to taste
Oil to fry




Method
Rinse the de-scaled fishes and de-shelled prawns in water and give it a complete wash. Add little vinegar and wash again in the running water. Drain the water completely and pat dry with kitchen towel. Now add a teaspoon of turmeric powder and set them aside covered.

Grind all the ingredient (except the fishes / prawns/ oil) to a fine paste. Adjust the heat according to your palate. Add them to the fishes/prawns and cover it with a plastic wrap. Let them sit in the refrigerator for 30 min (minimum).

Once done, remove from the fridge and leave it in the kitchen table. Heat corn oil/ vegetable oil in a kadai on a high flame. Once they get heated up, bring down the flame to low. Throw in about 2 or 3 fish pieces and cook for 15 min on one side. Flip them over and cook the other side for another 15 min. Check on both sides for any raw marinade sticking around. Then cook till done.

Serve hot with lemon wedges and raw onions.

Repeat the same for prawns.

Enjoy!