Sunday, March 10, 2013

Karimeen Varuthathu / Fried Pearlspot using Hudson Canola Oil

Last month I received an email request to review a product on my blog. I agreed . And so, last week, I received a 1 litre bottle of canola oil for a sampling program from Hudson Canola oil, a brand recently launched in India. As canola oil is a neutral flavored oil, it suits all cuisines including Indian cooking.


So this week I thought I'll use this oil and review the product and tell you guys what I think about it. The recipe I thought of for this trial round was a simple one . Karimeen fry . I used  the Canola oil as a medium for frying my karimeen or pearlspot.

The oil has a high smoke point and is ideal for frying and sauteing. Moreover, the neutral flavor of the oil helps the canola oil stay in the background of the dish rather than dominate in the forefront like most oils. This makes the oil a must-ingredient in the kitchens of those who are into global cuisine. Fortunately, I loved the outcome of cooking with this oil and my verdict would be that I really liked the product received.

 Ingredients: (Serves 4)
  • Cleaned Pearlspot - 4
  • Chili powder - 3 tspns
  • Turmeric powder- 1/2 tspn.
  • Salt - To taste
  • Canola oil - 5 tbspns.
  • Lemon, onions, cucumber and oranges- to garnish
  • Mix chili powder, turmeric powder and salt in a small bowl. Marinate the fish with the mixed spices and let rest for 30-45 mins.
  •  Heat canola oil in a frying pan over medium heat.
  • Fry the fish for about  8-9 mins. on each side.
  • Serve hot with a spritz of lemon and sliced onions. (I served it with a slice of orange and cucumber too.)



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