This recipe makes a great appetizer. Lightly prepared without oil, it is crunchy on the outside with robust flavors.
This recipe makes a great appetizer. Lightly prepared without oil, it is crunchy on the outside with robust flavors.Mix the ginger-garlic paste, a little salt, and half the lemon juice in a bowl. Coat the fillets with the mixture and set aside to marinate for 5 minutes.
Make a paste with the coconut, yellow chili powder, half the chat masala and the remaining lemon juice.
Grind the urad dal and rice into a powder and mix with the remaining chat masala, the red chili powder and the fried curry leaves.
Coat the fish with the coconut paste and then cover with the powder mix.
Dry-fry the fish in a tawa (griddle pan) or a non-stick skillet for 2 minutes, then turn over and cook for a further 1-2 minutes. Oil-free frying gives the fish a really delicious, crispy texture.
Garnish with the fried garlic and serve hot.
1.5oz ginger-garlic paste
1 cup split black lentils (urad dal)
1.5tablespoons lemon juice
6 pomfret fillets (or other firm white fish)
0.75 cup basmati rice
2 teaspoons red chili powder
5oz coconut, shredded
1oz curry leaves, fried
1oz yellow chili powder
3oz garlic, roughly chopped and fried to crisp light brown
2.5oz chat masala
salt to taste