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| Main ingredients | Pomfrets, Turmeric powder, Lemon juice, Rice flour, Semolina, Fresh coriander leaves, Fresh mint leaves, Ginger, Garlic, Green chillies |
| Cuisine | Indian |
| Course | Main course seafood |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 medium pomfrets
- Salt to taste
- 1 teaspoon turmeric powder
- 4 teaspoons lemon juice
- ¾ cup rice flour
- ¾ cup semolina
- 4-6 tablespoons oil
- Onion-tomato salad to serve
- Lemon wedges to serve
- Green chutney
- 1 medium bunch of fresh coriander leaves
- 1 small bunch of fresh mint leaves
- 2 inch ginger, halved
- 10-12 garlic cloves
- 5-6 green chillies
- Salt to taste
- 2 tablespoons lemon juice
Method
- Keep the pomfrets on a large parat and make a few slits on both sides of all of them. Sprinkle salt, turmeric powder and drizzle lemon juice over them and rub the mixture well on both sides of all the fish. Set aside to marinate for 5-10 minutes.
- To make the chutney, put coriander leaves in a grinder jar. Add mint leaves, ginger, garlic, green chillies, salt, lemon juice and ½ cup water and grind to a fine paste. Add this to the fish and apply it well on both sides. Set aside for 10-15 minutes.
- Take rice flour and semolina in a large plate, add salt and mix well.
- Coat the marinated fish on both sides with rice flour-semolina mixture.
- Heat oil in a large non-stick shallow pan, place one fish at a time in it and shallow-fry, turning sides, till they are fried evenly on both sides till golden brown and crisp. Drain on absorbent paper.
- Place the fish on serving plates and serve hot with onion-tomato salad and lemon wedges.
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