Monday, 12 August 2013

Fish koyada (Fried fish turnover)

fried turnover

It's a crispy fish filled fried turnover but commonly in our area it is calling as koyada. I don't know it's exact name, may be it is kozhi vada (chicken vada). Localization of kozhi vada may became koyada. But I don't want to call my dish as kozhi vada because I didn't use chicken stuff here. I remember, during my childhood it was the main starter item in iftar and almost in all home people will be engaged to prepare this. But nowadays nobody have time to make this type of dishes. Yes it is time consuming dish but you know most of the traditional dishes are time consuming but the end result will be fantastic. I love its outer crispy cover and inner coconut fish stuffing.   


Fish (any)                                                 : 200g
Grated coconut                                       : 1 cup
Onion                                                       : 2 or 3 (depends on size)
Green chilli                                              : 2
Garlic                                                       : 2 cloves
Turmeric powder                                    : 1 tsp
Chilli powder                                           : 1  ½ tsp
garam masala                                          : ½ tsp
Curry leaves
Salt to taste
All purpose flour                                    : 1 ½ cup
Oil for fry


    For filling
  1. Clean the fish and coat with chilli paste (1 tsp of chilli powder, ¼ tsp of turmeric powder, salt and 1tsp of water). Keep for half an hour
  2. Heat a pan with 2 tbsp of oil and fry marinated fish. Let it cool
  3. Remove out fish bone and mince
  4. Fry chopped onion, garlic, and green chilli in a pan with 1 tbsp of oil
  5. Add grated coconut in to it and saute well
  6. Add minced fish, 1/4 tsp of turmeric powder, ½ tsp of chilli powder, garam masala, salt and curry leaves. Saute for 5 minute and turn off flame
      For koyada 
  1. In a bowl mix all purpose flour, salt and enough water to make soft dough, knead the dough until it smooth.
  2. Divide it into 5 equal part and each piece roll into a ball
  3. With the help of rolling pin make paper thin chapattis
  4. Cut this into small rounds with round cutter or 4cm round bottle cap
  5. Fill fish masala and fold over. Seal it with your hand or press around with fork
  6. Heat oil in pan and deep fry  until golden brown 

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