Skip to main content

Salmon Fry

Salmon fish rava fry
Semolina/Rava coated crisp Salmon Fry tastes good with steamed rice and Kokam Kadhi.

Ingredients:
Salmon - 1 pound
Cayenne Pepper/Red chilli powder - 3 tbsp
Turmeric/Haldi - 1/2 tsp
Tamarind pulp - 1 tsp
Semolina/Rava/Sooji - about 3/4 cup
Peanut/Groundnut Oil
Salt

Method:
1. In a mixing bowl, add cayenne pepper, turmeric, tamarind and salt.  Add about 1 - 2 tbsp water and mix well to form a thick paste.
2. Add washed salmon pieces in the paste, coat them well and keep them aside for about 45 minutes.
3. Take semolina in a plate.  Coat the marinated salmon pieces in semolina.
4. Shallow fry the salmon pieces, about 3 - 5 minutes each side drizzling little oil. 

Comments

  1. nice and crispy..it looks ..I will try ..

    ReplyDelete
  2. salmon Fry looks absolutely yummy. I love salmon but nvere used it for frying. But i sued to make fish curry with that. Love your recipe.

    ReplyDelete
  3. wow, looks too crispy n tempting, sounds like a must try dear.

    ReplyDelete
  4. Yum, both my daughter and I love salmon, we would love this!

    ReplyDelete
  5. Looks so crunchy and spicy. Love it.

    ReplyDelete
  6. looks great...it will work good with coffee i guess... :)

    ReplyDelete
  7. Thats a lovely recipe and fish looks so crispy and perfectly done...

    ReplyDelete
  8. thats very spicy one....and its look was great...we love it..and yr final pic was awesome...

    ReplyDelete
  9. My faaaav fish is Salmon never miss this one in my weekdays menu. Different fry looks crispy dear.

    ReplyDelete
  10. Very crispy fish fry...Love salmon, will try this...
    Gobi paratha looks super yum..

    ReplyDelete
  11. lovely dish for fish lovers!

    ReplyDelete
  12. Great recipe..would be a nice starter as well..

    ReplyDelete
  13. uma this fry looks so delicious and making me hungry.the recipe is so different.but looks so yummy with rice and rasam it will be wow..

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....

Whole Wheat (Atta) Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing. When you make such fried fast food at home, you get to make some changes to make it healthy.  Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did. Ingredients: Whole Wheat Flour/Atta - 1 cup Carom Seeds/Ajwain/Owa - 1 tsp Ghee/Clarified Butter - 1/2 tbsp (optional) Olive Oil or any other Oil - 1/2 tbsp Potatoes (Russet) - 2 medium Green Peas/Matar - 1/2 cup Coriander/Dhania Powder - 1/2 tsp Cumin/Jeera Powder - 1/2 tsp Black Pepper Powder - 1/4 tsp Ginger (grated) - 1/4 tsp Garam Masala - 1/4 tsp Turmeric/Haldi - 1/4 tsp Green Chilli - 1 Coriander/Cilantro Leaves - few sprigs Salt Oil for frying How to make Indian Samosa: Making Samosa Crust:  In a mixing bowl, add whole wheat flour, carom seeds and little salt. Heat ghee and olive oil in a small pan. Add this hot (not warm) ghee and oil to the wheat flour and mix...