Nang fish (sole fish) is a type of fish which we get in coastal area’s, it is a typical fish variety where skin of the fish is removed fully and used to prepare curries and fry. This delicate fish tastes great in a curry or even when fried, the flesh of the fish is tender and very delicious in taste when it is marinated with the masala and shallow fried by coating it with semolina.

Preparation time – 15 min

Marination time – 2- 3 hr

Cooking time – 20 min

Serve – 4

Ingredients –

Nang (sole fish) – 8 no’s

Semolina (rava medium variety) – 1/2 cup for coating

Oil for shallow fry

To grind –

Byadgi chilly/kashmiri chilly – 15 no’s

Short chilly – 10 no’s

Cumin

1 tsp

Garlic – 15 – 20 cloves (peeled)

Ginger – 1/2 inch chopped roughly

Turmeric powder – 1/4 tsp

Tamarind – small lemon size

Salt to taste

Method –

To grind –

Clean the fish and rinse in water twice and drain the water in it and set aside.

Soak tamarind in 1/2 cup of Luke warm water for 5 to 10 min, when it is soft squeeze it and remove the waste of it, collect the juice and set aside.

Add all the ingredients to grind and salt into a mixer jar and grind it to a fine paste by adding tamarind water and little water, to medium thick in consistency.

Transfer the grounded paste to a bowl,  Apply the grounded paste on the fish properly so that it should coat the fish fully. Marinate the coated fish in refrigerator for 2-3 hr,

Cover it and set aside for marination.

After marination remove it from the refrigerator and set aside for 30 min before you  fry it. Add semolina in a plate and keep ready to shallow fry the fish.

Take a marinated fish coat it with semolina for both sides, heat a shallow pan by adding oil in it.

When the oil is hot, drop the coated fish into it  and shallow fry it in a medium flame, until the fish turns to golden brown and crisp. Flip to the other side and fry it to golden brown in colour. when it is done remove it and set aside on a kitchen towel to absorb excess oil in it.

Serve hot with lemon wedge, sliced onion, cucumber slices and enjoy as an appetizer or as a side dish for rice or roti’s.

Tips –

As the skin is removed from the fish no need to give cut, just we can apply grounded paste… marinade and shallow fry.

Once you put the coated fish on the hot pan, do not disturb until the base of the fish turns to golden brown in colour, ensure it is golden brown and only then gently flip it to fry the other side.

Always cook in a medium flame, take care not to burn or over roast the fish.

You can also cut the fish into two pieces if the fish is big/lengthy in size.

you can also coat the fish with bread crumb powder and shallow fry/ bake.

The chilies which is used to prepare this recipe is mild hot which gives perfect colour and taste to the dish. You can also use chilly powder to prepare this recipe as well.