Ladyfish Tawa Fry - Both my husband and I love Ladyfish and the Konkan coast is where we can be guaranteed that the fish is absolutely fresh. Many years ago, I first had this preparation at my cousin's place in Mangalore. His wife Renu, had very lovingly prepared it for us when they had us over for dinner. We just loved it so much and ever since that trip many years ago, we continue to eat many Nogli preparations at their place every time we visit. On another trip, my cousin Ravi and family had taken me to Jog Falls for a visit, and on our way back, Ravi made an unscheduled stop in Kundapur, along the Mangalore coast, to make sure that he bought fresh Kundapur KaaNe (another name for Nogli is NoglikaaNe) from some local fishermen. He wanted to make sure I tasted the fresh kaaNe. We surely did get jumbo ladyfish that were absolutely delicious. That dish was called Naked fry, perhaps because the fish did not have any coating of rice flour of rawa while frying it. I also remember that she had put an extra helping of fresh curry leaves when she tawa fried the fish. Such a wonderful aroma wafted through the house as she fried it, and of course we couldn't wait to taste the delicacy that was served.
Naked fry is also quite a popular item at the Mangalore Club, where we have had many a meal, on several occasions, on our Mangalore visits. My uncle Ganeshmam (who is a member there) and my aunt Bharathimai always love to take us there, as we like to eat there, enjoy the view as well as their beautiful company. Lots of fun memories!!
We have eaten a similar marinade wrapped in leaves (haldi and/or plantain) at my cousin Renuka's place (and of course she is a wonderful cook too) in Mumbai as well, and at some restaurants in Mumbai, and of course, we love the sharp flavors and spiciness. Since I have the turmeric leaves in my backyard now, I have started making it. I have improvised the original recipe to our palate. We love it extra spicy, yumm!
Leaf wrapped Nogli ready to eat
Recipe
Ingredients:
• 1 pound Lady fish/Nogli or any firm fish
Marinade:
• 2 - 3 teaspoons Red chilli or yellow chilli (hot) powder (more or less according to taste)
• 2 teaspoons tamarind pulp (less if using tamarind concentrate)
• 4 tablespoons tablespoons coriander- cumin powder (dhana jeera powder)
• hing/asafoetida to taste (optional)
• 2 teaspoons ginger garlic paste
• 1/2 teaspoon turmeric/haldi powder
• 1/4 teaspoon black pepper
• garam masala (1/2 teaspoon optional)
* few curry leaves (cut fine)
• 1/2 lemon juice
•Salt to taste
• very little water as needed
• oil for the tawa/griddle fry (I prefer to use coconut oil)
• Turmeric leaves or Plantain leaves to wrap the fish
Steps:
Mix all the marinade ingredients well into a thick paste. Add very little water as needed to mix the paste.
Apply the marinade paste to the cleaned and cut fish and marinate for a few hours.
Place the fish on the clean turmeric or plantain leaf, sprinkle some oil on the fish and create a wrap. If the leaf is big enough you might be able to wrap it more easily. You can use a toothpick to hold it in place if you wish.
Heat a griddle or tawa, and sprinkle some oil, and place the fish wraps on it and sprinkle a few drops of water on the leaves. Cover and cook on medium for about 5 minutes.
Carefully flip and turn the wrap to cook the fish on the other side too. Cover and cook again for 2 to 3 minutes or until cooked.
Take the lid off and cook some more to dry any moisture that has built up on the griddle.
The Tawa fry is now ready to be served either as an appetizer or as an accompaniment to a meal. Yummy!
Notes:
You can use any firm fish for this recipe. I prefer white fish like lady fish, pomfret, trout, roughy etc. Others might prefer mackerel. You can cook the fish whole, or cut in big steaks or pieces. If you prefer whole, make sure to put gashes in the fish and rub the marinade into the fish well, so it does not taste bland. This preparation is usually nice and spicy, but you can make it the way you prefer.
Alternatively this marinated fish can be deep fried till crispy, with a coating of a mixture of rice flour and sooji (fine rawa). It can also be shallow fried or roasted on the tawa to a crisp, and it can also be barbecued or cooked in a tandoor. (without the leaves of course)
I have also cooked the marinated fish in a clay pot as well. In order to do that, I first put some coconut oil on the bottom of the clay pot. Next, I place two or three turmeric leaves on the bottom of the pan. Place the marinated fish and any remaining marinade over the fish. Finish by covering the fish with two or three leaves. Cook on medium for 6 to 7 minutes. Once the fish is cooked, you can eat it, as is, and use the gravy over rice, or if you prefer, you can cook it further without the lid till the gravy dries up. The turmeric flavored fish tastes simply fabulous!
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