How to make Meen Molaga Bhaji -
A deep fried sandwich of Chillies and marinated fish fingers.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish (मछली), Green Chillies (हरी मिर्च )
Cuisine : Kerala
Course : Main Course Seafood
For more recipes related to Meen Molaga Bhaji checkout Bengali Fish Curry, Fish Moilee, Steamed Fish , Lemon Steamed Fish . You can also find more Main Course Seafood recipes like Lemon Butter Shrimps-SK Khazana Punjabi Farmaishi Machli Christmas Shrimp Curry Rohu fish in white gravy
Meen Molaga Bhaji Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Meen Molaga Bhaji Recipe
Fish finger sized pieces 8
Green Chillies 1 inch stick
Garlic 4-6 cloves
Green chillies 8 large
Lemon juice 1 tablespoon
Red chilli powder (deghi mirch) 1 tablespoon
Salt to taste
Rice flour 1 tablespoon
Refined flour (maida) 1 tablespoon
Gram flour (besan) 1/2 cup
Soda bicarbonate 1/4 teaspoon
Oil to deep fry
Method
Step 1
Grind ginger and garlic to a fine paste. Slit green chillies length-wise, deseed, sprinkle salt and keep aside for fifteen to twenty minutes.
Step 2
Mix together lemon juice, ginger paste, garlic paste, red chilli powder, salt to taste and make a thick paste. Apply this paste uniformly on the fish fingers and the chilli.
Step 3
Mix rice flour, refined flour, gram flour and soda bicarbonate. Add sufficient water and make a smooth batter. Take each fish finger and sandwich between two pieces of chilli.
Step 4
Secure well with two toothpicks. Heat sufficient oil in a deep pan. Dip the prepared fish in the batter, shake off the excess batter and slide into the hot oil.
Step 5
Fry over medium heat, turning over a couple of times, till crisp, golden brown and fully cooked. Drain onto an absorbent paper and serve hot with tomato sauce.
Nutrition Info
Calories : 985 Kcal
Carbohydrates : 55.9 gm
Protein : 81.3 gm
Fat : 48.4 gm
Other : Zinc- 1.4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
