1 kg pomphret
3-4 tsp red chilli powder
3 tsp turmeric
3 tsp cumin seed powder
3-4 tsp garlic paste
5 tbsp oil for frying
3 tbsp water
salt to taste
Mix chilli powder, turmeric, cumin seed powder, garlic paste and salt with water into a paste. Apply paste to fish and marinate for 24 hours.
Heat oil in frying pan, fry fish on low to medium heat for 7-10 minutes on one side and repeat for the other side, taking care not to burn the masala. Carefully place fish onto serving dish scraping remaining masala and oil from frying pan onto fish. Serve with hot chappaties.
Chef’s tip: Any fish can be substituted for
pomphret. If more masala is required make the same amount separately and fry for seven minutes. If pomphrets are large, slice fish into 1-1/2 inch pieces crosswise. The head and tail ends should be cut into 2 inch slices.
