BHAJILLE NUSTEY (FISH FRY)

Bhajille Nustey is what fish fry is called in Konkani language by the NKGSB community of Karwar. Nustey is a term used commonly for fish. This community is an ardent fish eating one and makes use of coconuts and rice on a large scale in their daily cooking.

In the olden days all the masala (fresh spice mix for coating the fish or vegetables) was prepared just before cooking in a mortar and pestle. But today, this is not possible and grinding such masala in a mixer grinder requires water to be used which makes it slightly runny. Hence I have used dry spice powders to coat the fish. Again, raw rice was then ground into a slightly coarse powder and was used for coating the fish, but generally as others do not make it regularly, I have used a semolina and rice flour mixture for the same!

For some more such dishes made from fish, do take a look at the following recipes too…

1. Bhajille Paaplet
2. Mori Vade
3. Tisrya Vade
4. Sungta Aambat Aani Bhajilli Sungta
5. Prawn Cutlets

Here’s the recipe for Bhajjile Nustey…..
Prep Time : 15 min

Cooking Time : 8 min

Serves : 3

INGREDIENTS :

• 1 Small Pomfret
• 2 pieces Seer Fish (Surmai)
• 3 tsp Lemon Juice
• 1 tsp Turmeric Powder
• 1 tsp Bedgi Red Chilli Powder… To be adjusted as per preference
• 1 tsp Kashmiri Red Chilli Powder
• 1 1/2 tsp Corriander Powder
• 1 pinch Asafoetida… Optional
• Salt To Taste
• As Required Oil

For The Coating :

• As Required Rice Flour
• As Required Semolina

METHOD :

1. To make Bhajille Nuste (fish fry), first clean the fish well and cut into pieces of desired shape.
2. For the small pomfret, just make a few diagonal slits on both sides.
3. Wash the fish thoroughly and drain the water. Marinate the fish with lemon juice and a little turmeric powder for a few minutes.
4. In a bowl, mix together the turmeric powder, red chilli powder, corriander powder, asafoetida and salt to taste.
5. Mix well and apply it on both sides of the fish with your fingers. Stuff in a little of the spice mix in the slits on the pomfret. Set aside for a while.
6. Heat a cast iron or iron griddle and grease well with oil.
7. In a flat dish, mix together the rice flour and semolina in approx equal proportions. The mixture should be slightly coarse to the touch.
8. Coat the fish slices in this mixture very well from all sides and shallow fry them on low heat till they turn crisp and slightly charred on both sides.
9. When done, transfer the pieces onto an absorbent paper.
10. Serve these delicious Bhajille Nustey alongwith Gholichi Hirvi Aamti (fish curry) and steamed rice! Do serve some Sol Kadhi by the side!

Pictures depicting the cooking process…