30 minutes Fried Arabic Hamour/Reef Cod/Grouper

Name: 30 minutes Fried Arabic Hamour/Reef Cod/Grouper
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 kg curry cut Hamour/Reef Cod/Grouper Fish; 1 tbsp heaped Ginger Garlic Green Chilli paste; 1 tsp Salt; 1 tbsp roasted Cumin powder; 1 tbsp roasted Coriander powder; 1/2 tsp Turmeric powder; 1 tsp Red Chilli powder; 1/2 tsp Black Pepper powder; 1/2 tsp Garam Masala; 1 tbsp Oil

ZMA @zesty5

#cheffeb
#week2
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Hamour Fish also known as Grouper or Reef Cod is a nutritious one high in Protein and Omega 3 fatty acids. It's a popular Fish in the Middle East and is often baked or grilled.
It is rich in Vitamins and Minerals like Vitamin C, D, Iodine, Zinc and Selenium which are important for immune system function and Omega 3 fatty acids that help reduce the risk of Heart disease. Hamour is a good source of Calcium which is important for building and maintaining strong bones.

It is rich in high quality Protein thereby making it a good choice for weight management or weight loss. Protein also is essential in muscle repair and growth. Hence it is an incredible Fish full of nutritional benefits. Though I usually bake it but this time I preferred frying because of the curry cut pieces sold by the fresh Fish store. It was absolutely delicious and flavourful with all the spices used in it's marination. It is a simple fry with everyday spices used in the Indian kitchen. The best part is that there are very less thorns or Fish bones making it easier for all including the children.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

5 servings

1 kgcurry cut Hamour/Reef Cod/Grouper Fish
1 tbspheaped Ginger Garlic Green Chilli paste
1 tspSalt
1 tbsproasted Cumin powder
1 tbsproasted Coriander powder
1/2 tspTurmeric powder
1 tspRed Chilli powder
1/2 tspBlack Pepper powder
1/2 tspGaram Masala
1 tbspOil

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Steps

25-30 minutes

1

It's important to marinate the fish first. You can fry them as it is or can remove the head part and use it in different gravies or curries. I have done both with and without head. This is curry cut hamour and not the whole one's. Wash and clean it thoroughly. Add all the spices along with the fish to a large bowl and mix well with your hands. Use kitchen gloves to do so.
2

Leave it overnight in the refrigerator well covered. This is the most important step. The longer the marination, the better the taste and texture.
3

Deep fry in enough hot oil in a deep frying pan or a kadai a few at a time. Deep fry on both sides by turning over every now and then to avoid burning. Drain on an absorbent paper.
4

Serve them piping hot with hyderabadi khatti daal and a steaming plate of plain boiled rice. Enjoy!

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ZMA @zesty5

on February 02, 2025 17:04

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.