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Well I’ve really had my hands full lately devising some modules for my academy so the write ups have become rare. Needless to say, the treats haven’t become rare at all. This time my rosemary bushes have started giving good vibes in the monsoons so I fried some carp steaks seasoning it with some nice fresh rosemary. The classical essence of rosemary is just unbeatable and goes amazingly well with river fish. That is so since the river fish allows the seasoning to make it’s presence dominant unlike the sea fish which has a strong identity of it’s own.
Enjoy the quick read and the simple steps to prepare a yummy fried fish for yourself on a wet, humid evening !
….need to know (food details)
- Number of people served : 2 to enjoy.
- Preparation time : 10 minutes
- Serving size : 2 steaks each.
….and we need (ingredients)
- Fish, Carp, steaks, 250 to 400 grams : The carps don’t have a great taste but are easy to get hold off and eat due to their hard bones. Their taste is sweet and texture of the meat is soft. It has mild health benefits but being high on oils they are beneficial for heart, immunity and respiration. I used steaks of Rohu, the popular river carp here.
- Salt, 1/3rd teaspoon : Use the sea salt for authenticity and it’s minerals, even with river fish.
- Oil, 2 tablespoons, to pan fry : Use a light flavor free oil. At least we can let the rosemary take over the flavor part.
- Rosemary, 2 to 3 stalks : Nice rosemary has come up in my garden this early monsoon. Wonderful thing about this herb is that it can be used as a seasoning as well as for garnishing. It can be used in the marinate as well as the final sprinkle on the food. It is mildly minty, peppery and balsamic in flavour and is a great for digestion, improves memory and and has anti-oxidant and anti-aging compounds too.
- Turmeric, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory. I grow them in tubs in my backyard. They test your patience coming up, but they are amazingly pretty as a plant.
- Lemon juice, 1/2 a lemon or about 3/4th teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
- Red chili powder, 1/2 teaspoon: Dried red chillies have a sharper, earthier essence then the fresh green ones. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
….time to cook ‘n roll (preparing instructions)
- Wash, clean and dry the fish steaks.
- Marinade the fish for 15 minutes with salt, turmeric and lemon juice.
- Now wash the fish mildly, this would wash off the strong essence of turmeric and will allow rosemary to dominate later.
- Now coat the fish with ground red chilies and lightly crushed rosemary.
- This is the time to heat oil in a skillet and fry the steaks till they turn golden brown.
- Enjoy the delight to serve and relish !!
Storage : You may refrigerate for a day or so but not beyond in case you want to retain the soft texture of the fish.
Missing Something ? : I suggest keep it as simple as possible, rosemary essence should not be disturbed and your guests should not be confused 🙂 !!