Ingredients
1 pomfret / Maanji cleaned and cut into thin slices
Oil for frying
1/4 cup Rice powder
Ingredients for the red chilli paste:
15 Byadgi red chillies
chana dal size Hing / asafoetida
Salt to taste
little tamarind
Grind the above ingredients into a smooth, thick paste, adding little water
Procedure
Wash and clean the fish slices
Marinate the fish slices with the chilli paste, according to your taste
Keep aside for 15- 20 mins
Heat oil, roll each slice in rice flour, deep fry in medium flame
Serve hot with rice and dal.
Store the leftover chilli paste in the freezer
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