Description
Simple fish varuval (shallow fry) with lemony flavour using fresh water Lake Trout. This is just like any other fish varuval and just sharing to let you know that this fish is quite edible in Indian style and taste similar to Salmon. Moreover want to add on all these fish varieties to my recipe database. This fish will also taste similar to Rainbow trout which is from the Pacific, our friend Mrs.Kavi has shared a cute picture here. The skin looks kind of silvery with light orange flesh, which when cooked turns pale orange.
Fish varuval / Salmon family / Meen Varuval / Chepa Vepudu / Machili / Dry Fry / Shallow Fry / Fresh Water Trout / Lake Superior Trout / Rainbow Trout
http://en.wikipedia.org/wiki/Lake_trout
http://www.fishbase.org/Summary/SpeciesSummary.php?id=248&lang=English
| Ingredients | |
|---|---|
| 2 nos | Trout fillet |
| 3 tbsp | Lemon juice |
| ¼ tsp | Salt |
| ¼ tsp | Turmeric |
| ¼ tsp | Red chili powder |
| 1 tsp | Coriander /dhania powder |
| 5 nos | Dry curry leaves |
| ¼ tsp | Ginger garlic paste |
| 2 tbsp | Oil |
| 6 nos | Lemon skin |
Instructions
Wash the fish in cold water and drain. My butcher gave me just the perfect size fillet as shown (4″ x 2″ x 1″) for 2 decent serves. Combine all the above ingredients including dry curry leaves (crush it with your hands), coat both sides and marinate for 15 minutes. I’ve reduced the salt to match with lemon juice, adjust according to your taste. Heat oil in a pan and place the fish skin side down, cover and fry for 1 minutes over medium flame, open and then flip carefully to the other other and fry for another 1 minutes. Remove and serve with lemon wedges or decorate with lemon skins. This goes very well with rasam sadham or serve plain.
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