ingredients
4 pomfrets (slice into 3/4 " pieces
3 tbsp red chilli powder
1 tbsp cornstarch
1/4 tsp asafoetida
1/2 cup rice flour
Salt to taste
Directions
Mix all the dry ingredients.
Add water little by little and make a thick paste.
Apply it to the pomfret slices making sure to coat it well. Keep it aside for 15 minutes.
Heat oil in a pan.
Dredge the pomfret in rice flour and deep fry till crisp.
You can fry 4-5 slices at a time.
Serve hot as a side dish with rice and curry or as appetizer. (you can apply the same masala to any fish)
(Usually this paste is prepared by grinding the red chillies along with salt and asafoetida which you can store it for a month in refrigerator in an air tight container. You can apply this masala to potatoes or sweet potatoes and fry it the same way as you fry the fish).
Add water little by little and make a thick paste.
Apply it to the pomfret slices making sure to coat it well. Keep it aside for 15 minutes.
Heat oil in a pan.
Dredge the pomfret in rice flour and deep fry till crisp.
You can fry 4-5 slices at a time.
Serve hot as a side dish with rice and curry or as appetizer. (you can apply the same masala to any fish)
(Usually this paste is prepared by grinding the red chillies along with salt and asafoetida which you can store it for a month in refrigerator in an air tight container. You can apply this masala to potatoes or sweet potatoes and fry it the same way as you fry the fish).
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