Ingredients
sear or pomfret slices (1/4″ thick) – ½ kg
ginger-garlic paste – 2 tsp
chilli powder – 2 tsp or to taste
turmeric powder – ½ tsp
coriander powder – 1 tsp
salt – to taste
tamarind extract – 1 tbsp
rawa or rice flour – to coat
oil – to fry
sear or pomfret slices (1/4″ thick) – ½ kg
ginger-garlic paste – 2 tsp
chilli powder – 2 tsp or to taste
turmeric powder – ½ tsp
coriander powder – 1 tsp
salt – to taste
tamarind extract – 1 tbsp
rawa or rice flour – to coat
oil – to fry
Method
Wash the fish and pat dry.
Combine all the ingredients from ginger garlic paste to tamarind extract and smear the fish slices with it.
Leave to marinate for 20-30 minutes.
Roll each slice in some rice flour or semolina to absorb the moisture and make the
masala stick to the slices.
Deep fry in moderately hot oil till done. Serve hot.
