Tuesday 22 February 2011

Pomfret fish fry (maanji) konkani style fry

Pomfret fish fry (maanji) konkani style fry 

The konkani style of making fish fry is very different from the rest.. my friends get surprised to find out that we use hing’ in fish! Its very unusual to use hing in any non-veg dishes’.  

It   is quite easy to make. It can be served as a starter, or accompanied by curry and rice. This recipe can use in any fish. .mostly we deep fry the fish   if  u want u can shallow fry   the fish.
500gm   pomfret  fish
2tbsp    red chili powder
1  tsp   hing (Asafoetida')
tsp      pepper powder
2 to 3 tbsp  soji rava
Salt to taste
Cut  and clean the fish…take one  bowl   dissolve hing in little water. Mix the chilli powder, salt. pepper   powder  make a thick paste. Drain  water from the fish and add to the paste. Apply the paste to all the sides of the fish. Set aside for another  30 min
  Spread rava on the plate, take individual marinated   fish pieces roll   in rava and  Set aside for 5 minutes. By doing this the rava soaks in a little sticking to the fish and will not drop into the oil when frying.
Heat  oil in a kadai  for deep frying. Fry the fish on both the sides till deep red   You know it is done when the layer of rava starts to crack a little. Serve hot!                                                                                                                               

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