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CRISPY FISH LOLLY POP

Fish lollypop

Crispy Fish lollipop is boneless fritters, inner soft outer crispy recipe. Weekends are blessed with nonveg recipes almost in all homes. Last week chicken or mutton then this week must be fish, this is the rule. Haha!!! This recipe takes me back to my childhood memories when I am not a fan of fish and I was enjoying my mutton kola or Vazhaipoo kola in a corner of the table.

My brother Suren & sis Durga loves to have a fish fry. My sis is very peculiar in having foods; she loves fish fry not curry, that is another department for my mom to cook different recipes for each. Coming back to fish … they suffer a lot for splitting the flesh and bones from fish fry. My mom lost her patience in splitting bones and flesh. I was noticing all the atrocities of my bro and sis in the fish meal day. So my mom makes this recipe for them and keeps herself free from the splitting work. They love and enjoyed having fish lollypop a lot. They just bite like a chicken lollypop and enjoy the fish taste.

Making fish recipes, serving, and feeding the kids without bone is additional work than fish cooking. This recipe reduces your fishbone removing work. Kids love to have this fish lollipop, it would be easy for them to consume without bones. It is a perfect appetizer for fish lovers.

Learning and sharing is real happiness!

Come I will share with you how to make crispy lollypop with step by step pictorial method in an easy and simple way.

Cuisine: Indian

Course: Non-veg Starters

Preparation time: 25 min

Cooking time: 15 min

Resting time: 30 min

Author: Bhuvana Devi

Ingredients:

· Cleaned Fish- 3 pieces

· Cinnamon (2 inches) – 1

· Cloves- 2

· Dried Redchilli-1

· Bay leaves- 1

· Fennel seeds-1/2tsp

· Garam masala-1tbsp

· Chili powder-1/2tsp

· Turmeric powder-1tsp

· Ginger garlic paste- 1 tsp

· Besan flour- 1 tbsp

· Potato – 1

· Curry leaves, coriander leaves (few)

· Corn flour -1 tbsp

· Bread crumbs - 1/2 cup

· Oil to deep fry

· Salt- req.

Instructions:

Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chili and cook well for 10 min. turn off the flame.
Let it cool, strain the water, and separate the flesh and bones from the fish.
Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, mash it and keep it aside. (Instead of potato you can also add moong dal )
Take a blender, add the cooked fish, Garam Masala, turmeric powder, chili powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.
Take a grounded paste in a mixing bowl. Divide it into equal portions, make a small ball place it in the mold for shaping lollypops, insert the wooden stick in the center, and keep it aside. ( I used 1/4 measuring cup for molding the lollipops).
Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.
Dip the fish lollypops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min.
Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)

Now the yummy crispy kid's favorite fish lollypops are ready to serve

Pictorial method :

Step 1:Take a pan to boil the 1 cup of water, the cleaned fish along with salt and a pinch of turmeric powder, Cinnamon, cloves, bay leaves, dried red chili.

Step 2: Cover it with lid. cook for 10 min.

Step 3: Strain the water, and separate the flesh and bones from the fish.

Step 4: Take a separate pan, add skin peeled potato with a cup of water, cook it well for 15 min, strain the water, and mash it keep it aside.

(Instead of potato you can also add moong dal )

Step 5: Take a blender, add the cooked fish, Garam Masala, turmeric powder, chili powder, salt to taste, ginger garlic paste, fennel seeds, besan flour, mashed potato, Curry leaves, coriander leaves blend it well into a smooth paste.

Step 6: Take a grounded paste in a mixing bowl. Divide it into equal portions, roll, and make a small.

Step 7: Place it in the mold for shaping lollipops, insert the wooden stick in the center of fish balls, and keep it aside. ( I used 1/4 measuring cup for molding the lollipops).

Step 8:Take a small bowl to add 1tbsp of cornflour with 3 tbsp of water mix and make it into watery consistency.

Step 9: Dip the fish lollipops into the cornflour mix &roll it on the bread crumbs and keep it in the refrigerator for 30 min.

Step 10:Heat a pan with enough oil for deep frying. Once the oil is hot add the fish lollypop and deep fry until it turns golden brown color. (cook in a medium flame.)

Serve the yummy crispy Fish lollypop is ready to serve.

Try it in your kitchen!!! and enjoy with your loved ones !!!

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SEAFOOD

FISH FRY

Fish fry is an easy recipe, making masala for fish fry talks about the taste of it. Adding the flavored spices and marinating it will enhance the taste. The aroma of the masala pulls the Fish lovers to the kitchen while cooking. It is an outer crispy & inner soft recipe. You can have this with ghee rice, coconut rice, plain rice with fish curry or you can have by itself. It is a simple and tasty recipe to make. Come!! I will share you the step by step method of making crispy and tasty Fish fry in a simple way.

Learning and sharing is real happiness!!!

Cuisine: Indian

Course: Seafood- Dry

Cooking Time:30 min

Preparation Time:1 hr

Serving: 2 nos.

Author: Bhuvana Devi

Ingredients:

1. Fish- 6 pieces

2. Ginger & Garlic paste- 1tbsp

3. Turmeric powder-1/2 tsp

4. Coriander powder-1 tsp

5. Cumin powder- 1tsp

6. Garam masala- 1tsp

7. Chili powder-1/2 tbsp

8. Lemon juice-1tsp

9. Salt to taste.

10. Oil- 5tbsp for shallow fry

Method:

1. Cut, Clean, wash the fish pieces with salt & turmeric powder.

2. Take a plate, add Ginger & Garlic paste- 1tbsp, Cumin powder- 1tsp,Garam

Masala- 1tsp, Chili powder-1/2 tbsp. mix well.

3. Add ½ lemon juice, mix well and make a thick masala paste.

4. Take little masala paste and coat it on all the sides of the fish piece.

5. Do the same with the remaining fish pieces, keep aside.

6. Let it marinate for at least 1 hour.

7. Turn on the flame, Take a pan and add 5tbsp of cooking oil for shallow fry.

8. Gently add the one or two pieces of fish at a time and cook it, leave it for5 min. then, flip to the other side and cook for 5 min well in low flame.

9. Strain the oil and take the fish pieces.

10. Follow the same with the other fish pieces.

11. Garnish it with curry leaves and lemon pieces and serve it.

Now, Mouthwatering Fish fry is ready to serve with fish curry, coconut milk rice, ghee rice, or with plain rice.

Pictorial step by step method:

Step1: Cut, Clean and wash the fish pieces with salt & turmeric powder.

Step2: Take a plate, Ginger & Garlic paste- 1tbsp, Cumin powder,1tsp, Garam Masala- 1tsp, Chili powder-1/2 tbsp, mix well.

Step3: Add ½ lemon juice, mix well and make a thick paste.

Step4 : Take little masala paste and coat it on all the sides of the fish piece.

Step 5: Do the same with the remaining fish pieces, keep aside. Let it marinate for at least 1 hour.

Step6: Turn on the flame, Take a pan and add 5tbsp of cooking oil for shallow fry.

Step7: Gently add the one or two pieces of fish at a time and cook it for 5 min.

Step8: Then, flip to the other side and cook for 5 min well in low flame.

Step9: Stain the oil and take the fish pieces, Follow the same with the other fish pieces.

Step 10: Garnish it with curry leaves and lemon pieces. and serve it.

Serve the spicy and tasty mouth-watering Fish fry with coconut rice, ghee rice, plain rice.

If you like this recipe, share it with your friends through Instagram, WhatsApp, Facebook.

Click the link for similar recipes

Thalapakatti Chicken biriyani

Traditional Aracha Meen Kuzhambu/ Fish fry

Hot and spicy mutton soup

Madurai Mutton Sukka recipe

Coconut milk rice

Traditional rasam

SEAFOOD

TRADITIONAL ARACHA MEEN KUZHAMBU /FISH CURRY

Traditional Aracha Meen Kuzhambu/ Fish curry is a popular recipe in South India which is the most favorite dish for all ages. This is our family recipe we learned it from our grandmother. she grinds masala paste using Ammi Kal and its a good exercise too. now we are using a mixer grinder for blending. and Now my Periamma (Soundaram) is an expert in making fish curry. I don’t eat fish at all. But my hubby loves to eat fish a lot. So I learned this recipe from my Periamma and cooked it for my husband’s birthday and surprised him by serving this dish. Cooking for the loved ones is real happiness. Cooking with love always gives more taste to the food. This Kitchen is seasoned with love!!💓. Recipes are meant to be shared🔊. Come!! I will share you the step by step method of Making Traditional Aracha Meen Kuzhambu /Fish curry.

🔖Cuisine:

South Indian-Indian

🔖Course:🐟

TraditionalArachaMeen Kuzhambu/Fish curry

⏰Cooking Time: 30min

⏰Preparation Time: 20 min

😋Serving: 6 no of person.

👩Author: Bhuvana Devi

Ingredients:

1. Fish- ½ kg. (Katla)

2. Mustard seeds-1tsp.

3. Cumin seeds -1tsp.

4. Black pepper - 1tsp.

5. Coriander seeds 1 tbsp.

6. Fennel seeds -1tsp.

7. Fenugreek seeds- 2 tsp.

8. Dried red chili – 3.

9. Shallots- 2 Cup.

10. Garlic – 10 no’s.

11. Grated coconut -1/2 cup.

12. Tomato -2.

13. Kuzhambu Masala- 3tbsp.

14. Chili powder-1 tsp.

15. Turmeric powder- 1tsp.

16. Oil- 4bsp.

17. Curry leaves few.

18. Tamarind a lemon size.

19. Salt to taste.

Preparation:

Step: 1 Clean and wash the fish twice using 1tsp of turmeric powder and 1 tsp of salt. Keep it aside

Step 2: Soak 1 lemon size tamarind in warm water and extract its 2cupsof juice. Throw the pulp

Step 3: MASALA PREPARATION

i)Take a pan add 1 tbsp of oil, add 1 tbsp of coriander seeds,1tsp of cumin seeds, 1 tsp of black pepper, 1tsp of fennel seeds, 1tsp of fenugreek seeds roast it in a low flame and keep aside. Let it cool.

ii) Add 1 cup of shallots, 2 chopped tomatoes, 3 red chili roasts. Then add 3 tbsp of Kuzhambu Masala, and mix well.

iii) Take ½ cup of grated coconut to add little water and blend well. Then add the roasted spices-(i), shallot tomato mix-(ii), and blend well by adding little water into a smooth paste. Keep this masala paste aside.

Method:

· Take a pan to add 3tbsp of gingerly oil with 1tsp of mustard seeds, fenugreek seeds, curry leaves and sauté well.

· Add, 1 cup chopped shallots, 10nos of Garlic and sauté until shallots turn glossy well.

· Now, add the grounded masala paste and salt. Mix well and cook for 5 minutes.

· Then, add 2 cups of tamarind extract, 1tsp of turmeric powder, 1tsp of chili powder, mix and cook for a few minutes.

· Now, add 1 cup of water and cook well until froth forms.

· Now add the head portion of the fish first and let the fish curry boils for a few minutes. (📌the head portion of fish takes little more time to cook so we are adding the head first)

· After a few minutes add the remaining fish and cook well until oil separates on the top.

· Turn off the stove and garnish with curry leaves.

Serve this spicy Aracha Meen Kuzhambu/Fish curry to your loved ones.

Pictorial step by step method:

Step1. Clean and wash the fish twice using 1tsp of turmeric powder and 1 tsp of salt.

Step2. Take 1 lemon size tamarind, soak well in warm water and extract 2 cups of tamarind juice.

Step3. Take a pan to add 1 tbsp of oil, 1 tbsp of coriander seeds,1tsp of cumin seeds, 1 tsp of black pepper , 1tsp of fennel seeds, 1tsp of fenugreek seeds roast it in a low flame and keep aside. Let it cool.

Step4. Add 1 cup of shallots, 2 chopped tomatoes and 3 dry red chili roast well.

Step5. Then add 3 tbsp of Kuzhambu masala in it and mix well.

Step6. Take ½ cup of grated coconut with little water in the blender and blend well.

Step7. Then add the roasted spices (3), roasted shallot, tomato, chili, and Kuzhambu masala (5) by adding little water blend it into a smooth paste.

Step8. Take a pan to add 3tbsp of gingerly oil with 1tbsp of mustard, fenugreek seeds, curry leaves and sauté well.

Step9. Add, 1 cup chopped shallots; 10nos of Garlic, sauté until shallots turn glossy.

Step10. Add the grounded masala and salt. Mix well and cook for 5 minutes.

Step11. Add 2 cups of tamarind juice, 1tsp of turmeric powder, 1tsp of chili powder, mix well and cook for a few minutes.

Step12. Add 1 cup of water and cook well until froth comes. Add required salt.

Step13. Now, add a head portion of the fish first and let the fish curry boils for a few minutes. (📌the head portion of fish takes little more time to cook so we are adding the head first)