Kezhanga Meen Varuval:

I don’t know whether I did any justice to what I majored in ‘Fishery Biology’…but sure’ it is very helpful to track down quality procure, careful cooking and delicious food, hehe:):)

Ingredients:

Smelt Fish – whole (guts removed, scaled) 10
Salt
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Rice Flour 2-4 spoons
Tamarind paste 1 spoon
Lemon juice 2 spoons
Oil for pan frying.

Method:

Prepare a smooth paste using all the ingredients(except oil and fish).

Now, baste it over the fish. Leave this set-up for 2 hours.

Heat oil in a wok, fry the fish till crisp and reddish brown. Key for crispy fish is…not to flip them often. Leave them over medium heat for prolonged time…then flip over to the other side and wait till its done completely.

Serve to go with your meals, or enjoy as an appetizer…I have no objection.