1 kg Black Pomfret
1 tablespoon turmeric powder
2 tablespoon’s chilly powder
1 tablespoon salt
1 cup rawa / semolina
1 cup rice flour
1 tablespoon tamarind paste (optional)
1 tablespoon oil
Wash the pomfret till its clean.
In a small plate, mix salt, chilly and turmeric powder.
Put in this 2 tablespoon water and make a thick paste.
Apply this to the fish and let it marinate for 30 Min’s to 1 hour.
Mix the rice flour, rawa, pinch of salt, 1/4 tsp each of turmeric powder and chilly powder. Put this on a big plate.
If you wish you may also apply ginger-garlic paste to it.
Coat the fish in this rawa. Ensure that it is coated with rawa on both sides and the edges too.
Heat the frying pan and spread 1 tablespoon oil. Add more if required.
Place the fish on the pan and fry on low flame.
After 10 minutes turn them to the other side.
Fry them for 20 minutes.
You know they are done when they turn brown.
Note: Always fry fish on low flame and do not cover it while frying. Marinated fish will stay fresh in deep freezer for upto 2 weeks. Just thaw and fry.