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
Ingredients
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4 tablespoons
Red Chili Paste
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1 tablespoon
Roasted Cumin Powder
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1/4 teaspoon
Turmeric Powder
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4 1/2 tablespoons
Distilled White Vinegar
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1 piece
Pogramsmfret; approx 600
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1 teaspoon
Coconut Oil
Directions
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Add the red chili powder, cumin powder, turmeric powder, salt and vinegar to a bowl and make a smooth, thick paste.
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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.
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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.
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