Red Snapper Fish Fry | Sankara Meen Varuval | South Indian Fish Fry recipe

Its been a while since I posted a recipe up in this base. I was drained with few personal priorities that kept me away from blogging but I am so glad to get back on tract. Will be back to posting recipes often and thanks to all my friends, followers, readers and bloggers who kept checking with me regarding my absence :-) truly blessed to have such wonderful people who care about me and of course this yummy blog ;-). Its officially summer and I have been trying ways to keep my body cool, I will be sharing more summer recipes, so stay tuned. 

I am back with my favourite recipe and you can say that this fish fry has been with us since childhood and I used to love this pink fish (nick named by moi) originally called Red snapper/ sankara meen. Its one of the easiest and widely available variety of fish and the cheapest of all fishes. They taste great and does have many bones but they are excellent when fried with a sweet tangy marinate. 

Chilli Fish Manchurian Semi-Dry | Seafood Starter Recipe | Indo-Chinese Manchurian | Step by Step

Fish Manchurian has been on my mind for a long time. And when I saw fresh Shark in our local fish monger I just knew what to make with this soft fish. Usually at home Shark/ Sura is used to make Sura Puttu ( shredded fish stir fry) this time around my husband wanted me to make chilli fish so combining my interests to make a manchurian and chilli fish, it resulted in Fish Manchurian. This dish is Indo-Chinese style and tastes great as an appetizer or as a side to fried rice. I must admit I never take step-wise clicks with raw meat, not sure why. But for this post I made a change and took clicks as I prepared this dish. I must thank my dear sis Divya Pramil for her idea to steam cook fish before coating the batter, which I picked from here. Manchurian is a batter fried recipe that is great as an appetizer or as a side (semi-gravy), very popular in restaurants in India. You will find many variations to manchurian like Gobi (Cauliflower) Manchurian, Chicken Manchurian and Fish manchurian. Meat/ vegetables are made into a marinated base, which is fried and a sauce/curry is prepared and the fried pieces are added and later garnished with spring onions. The dish is usually prepared few mins before serving for a crisp taste. Although the taste great no matter when it is cooked.

Husband's Verdict - The best tasting fish manchurian ever, he said he will not order this dish in restaurants again. I couldn't be any more happier

Salmon Toast ~ Healthy & Tasty treat

One of my favorite of fishes after the King fish is Salmon, both these fishes are totally different - reason is King Fish is more on the fatty side (bad fats) and Salmon is rich in Omega 3 which is very good for health.