We all have fried fish coated with red masala or just seasoned with salt. This variation in which I have used green masala gives the fish a different flavour which is quite tasty. You will have to try the black pomfret green masala rawa fried yourself, in order to experience the flavours.
Serves: 6 Persons
Prep. Time: 10 Mins. + 60 Mins. or More (marination)
Cooking Time: 20 to 25 Mins.
[Standard Measure – 1 cup = 200 ml.]
- Black Pomfret Slices (big) – 6 (750 gms.)
- Limes – 1 to 2
- For the Marinade / Masala:
- Green Corriander Leaves – 1 cup
- Green Chillies – 6
- Ginger – 1 inch
- Garlic (small) – 8 to 10
- Cumin Seeds – 1 tsp.
- Turmeric Powder
- Rawa [Semolina] – 3 tbsp.
- Rice Flour – 6 tbsp.
- Salt – 2 tsp. or to taste
- Oil – for shallow frying
Step 1: Clean, wash and pat dry the slices of fish with a kitchen towel. Apply salt and lime juice and leave aside for 10 minutes.
Step 2: Meanwhile, grind the ingredients listed under masala to a fine paste with a little water. Apply this masala to the fish slices. Coat the slices well and leave to marinate in the refrigerator for at least an hour.
Step 3: Remove the fish from the refrigerator and check for salt. Add if required and let the fish come to room temperature (15 minutes)
Step 4: Mix the rrawa and the rice flour and spread on a flat plate. Place each slice of the fish on this mixture to coat it on all sides. Leave aside for 5 minutes.
Step 5: Heat a frying pan. Once the pan is hot, add 2 tbsp. oil and let the oil get hot. Once the oil is hot turn the heat to medium and fry the fish 2 slices at a time for 3 to 4 minutes on each side till the outer coating is crisp and the fish is cooked.
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