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Author Notes: A traditional fried fish originating in Mangalore and native to coastal towns in India. This spicy dish is made with a simple marinade of chilies, salt and vinegar and comes together in ten minutes. Its usually served with another seafood curry, curd, pickle and rice. —Richa Gupta
- 4 tablespoons Red Chili Paste
- 1 tablespoon Roasted Cumin Powder
- 1/4 teaspoon Turmeric Powder
- 4 1/2 tablespoons Distilled White Vinegar
- 1 piece Pogramsmfret; approx 600
- 1 teaspoon Coconut Oil
- Add the red chili powder, cumin powder, turmeric powder, salt and vinegar to a bowl and make a smooth, thick paste.
- Make slits in the fish and apply 1 to 1 1/2 teaspoon of the paste (depending on the level of heat that you like) all over the fish. Set aside for 10 to 15 minutes.
- Heat oil in a non stick skillet and fry the fish for 7 to 8 minutes on each side. Serve hot with onion rings and a dash of lime juice.