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| Main ingredients | Sole fish, Bafat masala, Ginger-garlic-green chilli paste, Turmeric powder, Red chilli powder, Lemon juice, Vinegar, Semolina, Rice flour |
| Cuisine | Indian |
| Course | Starter |
| Prep time | 25-30 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 sole fish
- 1½ tablespoons bafat masala
- 2 tablespoons ginger-garlic-green chilli paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 1 tablespoon lemon juice
- 2 teaspoons vinegar
- ¼ cup semolina (sooji)
- ½ cup rice flour
- Oil for shallow fry
- Onion rings for serving
- Lemon wedges for serving
Method
- Remove the skin, remove eyes, clean gut and wash the fish well. Give slits on the surface
- Take ginger-garlic-green chilli paste in a parat, add turmeric powder, red chilli powder, salt, bafat masala, lemon juice and vinegar and mix well.
- Add the cleaned fish and rub the masala all over them. Set aside to marinate for 10-15 minutes.
- Spread semolina and rice flour on a plate. Roll the marinated fish in this mixture.
- Heat oil in a non-stick tawa. Place the fish pieces on the tawa and shallow-fry for 2-3 minutes or till the underside is golden brown.
- Flip and cook on other side for 2-3 minutes. Drain on absorbent paper.
- Transfer them onto a serving platter and serve hot with onion rings and lemon wedges.
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