It has been a while since I had sea food and so enjoyed Pan fried Pollock with mildly spicy veggie stir fry …
Last night, I craved for a sea food dinner. Well, I wasn’t surprised when I couldn’t find any fish in my freezer, so I went fishing shopping despite the blizzard. I met a lot of fishes in the sea food isle that I hadn’t tried yet, among them was Pollock. Just to try out a new fish, Pollock became my catch of the day.
I bought a bag of Pollock fillets and rushed home to make it my dinner. When it comes to fish, I love Indian way of cooking it especially Kerala style: Spicy and flavorful. I literally cannot think of poaching or baking fish with just ground pepper and salt. I need more flavors to it and every bite of it should make me go “mmm…”
On the other hand, my husband is not a huge fan of spicy food. The milder the food the happier he gets and he likes fish to be served not in a curry format. So keeping this in my mind and incorporating Kerala flavors I was successful enough to impress both of ours taste buds.
Pan Fried Pollock
Ingredients:
- Pollock fillets- 5
- Oil- for pan frying fish
For marination:
- Chili powder- 1 1/2 tsp
- Ground Pepper- 1/4 tsp
- Turmeric powder- 2 pinches
- Fennel Powder- 1 tsp
- Cumin Powder- 1/4 tsp
- Vinegar- 3 tbsp
- Salt- to taste
For Cooking Veggies:
- Small Onion, chopped- 10
- Ginger, minced- 1 tsp
- Banana Pepper, de-seeded, cut round- 1
- Raw Green mango, cut long- 1
- Tomato, diced- 1
- Green pepper, diced- 1
- Broccoli florets- 1 cup
- Curry Leaves- 1 sprig (optional)
- Coriander powder- 1 tsp
- Fennel Powder- 1 tsp
- Chili powder- 1/4 tsp
- Cumin Powder- 1/4 tsp
Instruction
- In a small bowl, combine the above mentioned ingredients for marinating the fish.
- Spread the paste over each pollock fillet and keep aside for 10 minutes.
- Heat a non-stick pan, add enough oil for pan frying the fish. (Don’t add to much oil)
- Place the marinated fish and shallow fry it till both the sides turn golden brown. Avoid deep frying it. Keep aside.
- In the same pan used for frying the fish, add the small onions in the remaining oil ( if there is too much oil left, drain some).
- Add salt, minced ginger and curry leaves to the onions, saute for a minute.
- Add all the other veggies: banana pepper, green pepper, mango, tomato and broccoli to the pan.
- Cover the pan with its lid and let the veggies turn tender, don’t over cook the veggies.
- When the veggies turn tender, add: chili powder, cumin powder, coriander powder and fennel powder.
- If the mixture is too dry, add some water to the veggies.
- Combine everything well and stir fry the veggies for a few minutes. Don’t cook till the gravy dries up.
- Serve the veggies on a plate making it as a bed and place the pan fried pollock over it. Pour some gravy over the fish.
Tips:
- You could try this recipe with any kind of fish fillets.
- If you want it more spicy, add more chili powder or ground pepper according to your taste.
- Pollock fillets- 5
- Oil- for pan frying fish
- Chili powder- 1½ tsp
- Ground Pepper- ¼ tsp
- Turmeric powder- 2 pinches
- Fennel Powder- 1 tsp
- Cumin Powder- ¼ tsp
- Vinegar- 3 tbsp
- Salt- to taste
- Small Onion, chopped- 10
- Ginger, minced- 1 tsp
- Banana Pepper, de-seeded, cut round- 1
- Raw Green mango, cut long- 1
- Tomato, diced- 1
- Green pepper, diced- 1
- Broccoli florets- 1 cup
- Curry Leaves- 1 sprig (optional)
- Coriander powder- 1 tsp
- Fennel Powder- 1 tsp
- Chili powder- ¼ tsp
- Cumin Powder- ¼ tsp
- In a small bowl, combine the above mentioned ingredients for marinating the fish.
- Spread the paste over each pollock fillet and keep aside for 10 minutes.
- Heat a non-stick pan, add enough oil for pan frying the fish. (Don't add to much oil)
- Place the marinated fish and shallow fry it till both the sides turn golden brown. Avoid deep frying it. Keep aside.
- In the same pan used for frying the fish, add the small onions in the remaining oil ( if there is too much oil left, drain some).
- Add salt, minced ginger and curry leaves to the onions, saute for a minute.
- Add all the other veggies: banana pepper, green pepper, mango, tomato and broccoli to the pan.
- Cover the pan with its lid and let the veggies turn tender, don't over cook the veggies.
- When the veggies turn tender, add: chili powder, cumin powder, coriander powder and fennel powder.
- If the mixture is too dry, add some water to the veggies.
- Combine everything well and stir fry the veggies for a few minutes. Don't cook till the gravy dries up.
- Serve the veggies on a plate making it as a bed and place the pan fried pollock over it. Pour some gravy over the fish.
