Servings : 4 slices
Prep. Time: 10 Mins. + 40 Mins. (marination)
Cooking Time: 8 to 10 Mins.
- Black Pomfret Slices – 4
- Kashmiri Red Chilly Powder – 2 tsp.
- Turmeric Powder – ½ tsp.
- Corriander Powder – ½ tsp.
- Semolina [rava] – ¼ cup
- Lime – 1 big
- Oil (for shallow frying)
- Salt – 1 tsp. or to taste
Step 1: Wash and pat dry the fish slice with some kitchen towels. Apply salt and juice of ½ of the lime and leave aside for 10 minutes.
Step 2: Make a paste of the masala powder and juice of ½ the lime and marinate the fish. Leave to marinate for at least 30 minutes. Take care to coat each slice fully.
Step 2: Take semolina in a flat plate. Coat the fish slices with the rawa. Leave aside for 5 to 10 minutes so that the semolina swells and you get a nice coating.
Step 3: On medium heat, shallow fry the slices for 4 to 5 minutes on each side till the coating is crisp.