Something we definitely missed out in Kashid beach during monsoon was the abundance steamy seafood so fresh and cooked as soon as it was out of fishermen’s nets. During rainy season, there was restriction in fishing and fishermen wouldn’t venture far from the shores as they used to.
We hoped for some fresh fish over the table when we sat down at the cozy beach front restaurant at Murud, the beautiful beach town near Kashid, but sadly small pomfrets were to serve. Though our order was petite but it was so fresh and juicy. My husband and son said it was the best fish we had in years.
When we got back from the trip, the first thing I wanna cooked was something to remind us of that small fish we shared that night. The rain showering down the cold beach surrounded by mountains and greens fields was such inspirations for number of things in our lives recently.
Beach Style Fried Fish
Ingredients: (2-3 Servings)
Whole fish (about 750 gm)- scaled and cleaned, made a few slits on both side
4 cloves garlic
2 tbsp chopped ginger
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 onion- sliced
1 tsp salt
2 tbsp water
A handful of celery leaves
1/2 cup oil for frying
- Grind ginger, garlic, and shallot until smooth paste.
- Add chili powder, turmeric powder, cumin powder, salt and water. Mix well.
- Apply the spice paste on the fish, stuffed the inside of the fish with onion and celery leaves.
- Heat the oil in the large pan over the medium heat. When the oil is hot, add fish and fry about 3-4 minutes each side or until cooked thoroughly. Serve hot.
Our fish was beautifully crisped on the outsides. The spice was aromatic and wonderfully infused in the cozy scents of caramelized onion and celery. The fish was fresh and sweet. The meat was tender and moist with beautiful flavours. It really brought us back those fresh green memories and beautiful fragrance of monsoon beach.
Have a beautiful day,