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| Main Ingredients | Small whole pomfrets, Fresh coconut |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredient
- 4 small whole pomfrets, cleaned
- 6-7 garlic cloves
- 4 green chillies
- 4 tablespoons roughly chopped coriander leaves
- 4 tablespoons scraped coconut
- 4 teaspoons tamarind pulp
- 2 teaspoons red chilli powder
- ½ teaspoon turmeric powder
- Salt to taste
- Semolina (Rawa) for coating
- Oil to shallow fry
- Onion rings for garnish
- Lemon wedges for garnish
- Mint sprig for garnish
Method
- Mix together coconut, coriander, garlic cloves and green chillies, add little water and grind to a fine paste.
- For the marination, in a bowl, add the prepared paste, tamarind pulp, turmeric powder, and red chilli powder, salt. Mix well.
- Add the pomfrets and apply the marination nicely on it. Set aside for 10 minutes.
- Coat the fish in semolina (rawa). Heat oil in a non-stick pan, place marinated pomfrets, and cook on both sides till crisp and done.
- Garnish with mint sprig, serve hot with onion rings and lemon wedges.
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