SERVES 2-3
The spicy and tangy marinade in this recipe is perfect for a fish like pomfret, mackerel and king fish. Coating the fish with semolina, crisps the fish upon pan frying and helps hold the flavor of the marinade. This style of preparing the fish comes from coastal town of Mangalore in the south Indian state of Karnataka. You can skip the semolina and pan fry or bake the fish. The magic is in the marinade.
2 pomfret fish, cut and cleaned OR 6 boneless fish filet
½ cup fine semolina (rava)
3 tbsp coconut oil
For making the marinade
5 cloves of garlic
½ in ginger, peeled
1 tbsp tamarind paste
¾ tsp salt (adjust to taste)
1 tbsp Kashmiri chilli powder
½ teaspoon turmeric powder
1-2 tbsp water (use as needed)
For garnish
2-3 lime wedges
3-4 slices of red onions
4-5 habanero peppers
½ tsp chaat masala powder (optional)
Few sprigs of coriander and mint leaves
1 Grind the garlic, ginger, tamarind paste, salt, red chilli powder and turmeric powder to a smooth paste. Add water while grinding as needed. We want to make a thick paste that can coat the fish well.
2 If using whole pomfret fish, score the fish on each slide, three slits per side. If using fish filet, score the filet on both sides, with the slits being about 1 in apart. Let the fish marinate in the refrigerator for at least 1 hour.
3 Spread semolina on a plate and dredge the marinated fish in the semolina such that it uniformly coated.
4 Heat 3 tbsp of coconut oil in a shallow pan and fry the fish on a medium flame. Fry for 3-4 minutes per side.
5 Remove the fish carefully from the pan and place them on a plate lined with paper towels to absorb the oil.
While serving garnish with the lime wedges, sliced onions, habanero peppers, cilantro and mint. If desired sprinkle the chaat masala on the fish and the plate.
Commentaires