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
Red Chili Paste
Roasted Cumin Powder
4 1/2 tablespoons
Distilled White Vinegar
Pogramsmfret; approx 600
In This Recipe
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.