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…
Here’s the recipe for Bhajjile Nustey…..
Prep Time : 15 min
Cooking Time : 8 min
Serves : 3
- 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
- To make Bhajille Nuste (fish fry), first clean the fish well and cut into pieces of desired shape.
- For the small pomfret, just make a few diagonal slits on both sides.
- Wash the fish thoroughly and drain the water. Marinate the fish with lemon juice and a little turmeric powder for a few minutes.
- In a bowl, mix together the turmeric powder, red chilli powder, corriander powder, asafoetida and salt to taste.
- 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.
- Heat a cast iron or iron griddle and grease well with oil.
- In a flat dish, mix together the rice flour and semolina in approx equal proportions. The mixture should be slightly coarse to the touch.
- 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.
- When done, transfer the pieces onto an absorbent paper.
- 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…