Nangu /Sole/ Lepos /Tongue Fish In Spicy Garlic Curry & Nangu /Sole Fry Tava Fry

Tava Fish Fry Nangu /Sole
💁Ingredients

2 tbsp Red chilli power
1/2 tbsp fish fry masala power
1 tbsp Ginger garlic paste
1/2 tbsp Pepper power
1 tbsp Lemon juice
Salt to taste
3 tbsp oil for fish fry
2 tbsp Bombay rava

💁Method

Take a Bowl add all ingredients & little wate mix it paste well apply for this masala to fish give rest for 1/2 hour. Than sprinkle rava.Take a tava spread 2 -3 tbsp oil & place it fish till golden brown both side fry it nicely ready to serve with 🍋 slice lemon.

💁Nangu /Sole/ Tongue Fish in Spicy Garlic Curry

💁Ingredients

1/2 kg or 8 -10 large ones Tongue Fish👉also called as Nang in Tulu👈

💁For the masala paste

8 -10 dry red Byadgi and Guntur chillies
1/4 pepper corns
1/4 tbsp haldi
1/4 tbsp coriander seed
1/4 little tsp jeera & 1 cup fresh grated coconut 🥥

Other Ingredients

1 small ball of tamarind or
👉 here I m used Bimbul 4 – 6 chopped not tamarind if u r not get Bimbul u can use tamarind
8-10 cloves garlic with mashed up slightly 👉do not slice or chop
oil
salt to taste

💁Method

Nangu Fish, skinned, scaled, heads removed👈

Remove the skin, scales and the frilly edges of the fish, clean in salt water, rinse and allow to drain. Here I m using small Lepos, leave them whole.

Dry roast & Grind all the ingredients for the masala to a fine paste.

In a wide bottomed pan Heat some oil and fry the 8 cloves of garlic. Fry for about a minute till they turn golden. Add the ground masala and boil it for about 2 minutes on a slow flame. Add some water to the mixie and use this water to be added to the masala. Now add Bimbul chopped ..Add sufficient water to make a medium thin gravy 👉not too thin. Add salt and check the taste. Make any changes before you add the fish.Bring the gravy to a boil for about 3- 5 mins and then gently add the fish and simmer for another 2mins not more as fish tends to overcook and will continue to cook even when the flame has been turned off..

Serve hot with Hot Rice…