“O-fish-ially my favorite meal”
~ Secret Gourmet
A fairly simple yet delicious dish to prepare. Slightly on the unhealthy side as it is fried in oil, which is why it is best to use sunflower oil which is a healthier substitute to refined oil. The fish I have used in this preparation is Black Pomfret, also commonly know as Halva fish, but this dish can be prepared using any fish of your choice. The best options for this kind of preparation apart from Black Pomfret are:
- Pomfret
- KingFish (surmai)
- Telapia
- Bombil (Bombay Duck)
- Sole fish
The masala should not be overpowering as it will subdue the taste of the fish. It does use red chillies on the higher side but that can be adjusted as per ones spice level. To add a bit of crunch and crispiness to the fish, you can also coat it with Rava / Suji and then fry it. It gives a crunchy texture to the fish which is also very delectable. Enjoy it hot with some lemon juice and coriander chutney.
The Building Blocks
- 6-8 Fish slices (Should not be too thin or too thick. Somewhere in the middle)
- 2 tbsp Kashmiri Red Chilly Powder
- 1 to 1.5 tsp Spicy Red Chilly Powder (depends on your spice capacity)
- 1/2 tsp turmeric powder
- 2 tbsp Garlic Paste
- 1 tsp coriander (dhania) powder
- 1 tsp Cumin (jeera) powder
- 1 tsp fenugreek (saunf) powder
- 1-2 tbsp water
- Salt as per taste
- Lemon to Garnish
- 2-3 tbsp sunflower oil
For the Rava Fried
- 2-4 tbsp of Rava (Suji / Semolina)
Putting it all Together
- Take a big vessel and to it add both the red chilly powders, turmeric powder, garlic paste, coriander powder, cumin powder, fenugreek powder, salt and water. Mix it well till it becomes a thick paste.
- Wash and dry the fish slices. Now drop the fish in this masala vessel and coat all the pieces well with the masala.
- For Rava fried fish, after coating the fish slices in masala, drop them in a plate of rava and coat evenly. Make sure it is not a very thick layer. Keep aside and let it settle for 5-10 minutes.
- Take a non-stick flat pan (tawa) and heat it. Once hot, add the sunflower oil to it and let the oil heat up well till it starts to smoke. Reduce the flame and let the oil cool a bit.
- Now gently add the masala coated fish to this tawa. Make sure you space them out on the tawa to enable you to flip it easily.
- Keep the flame on medium heat and let the fish cook for 4 minutes on one side.
- Gently flip the fish and let it cook on medium flame for another 4 minutes on the other side.
- Take off the pan and serve hot with lemon wedges and onions.
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