Fried Fish
It is a regular accompaniment in Manipuri platter, be in Lunch/ dinner or feast. It is very tasty and can be made with any of the fish- small or big available in market, be it Rohu, Anabas etc, but my personal take is Anabas(or Ukabi) fried as it is very crispy and really tasty when you have it along with Kangsoi and Eromba in lunch/ dinner.
http://en.wikipedia.org/wiki/Anabas
How to Fry Anabas(or Ukabi: Marinate Anabas(or Ukabi)with Turmeric, salt, red chilli and above the marinated fish, just squeeze some lime juice(that's the secret every brahmin did..) and keep it for 10-15 minutes.
Heat Mustard oil to a high temp and fry it. And fry it till it become quite brownish or blackish color,and definitely the fish looks hard when its almost ready. And garnish with some Garam Masala and relish it hot as a sider to every main curry.
It is a regular accompaniment in Manipuri platter, be in Lunch/ dinner or feast. It is very tasty and can be made with any of the fish- small or big available in market, be it Rohu, Anabas etc, but my personal take is Anabas(or Ukabi) fried as it is very crispy and really tasty when you have it along with Kangsoi and Eromba in lunch/ dinner.
http://en.wikipedia.org/wiki/Anabas
How to Fry Anabas(or Ukabi: Marinate Anabas(or Ukabi)with Turmeric, salt, red chilli and above the marinated fish, just squeeze some lime juice(that's the secret every brahmin did..) and keep it for 10-15 minutes.
Heat Mustard oil to a high temp and fry it. And fry it till it become quite brownish or blackish color,and definitely the fish looks hard when its almost ready. And garnish with some Garam Masala and relish it hot as a sider to every main curry.
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