Friday 3 January 2014

Lady fish rawa fry (kaane/Nongal)


Kaane                             --   5 to 6 cut and cleaned

Chilly powder               --  1 ½  tbsp

Hing                                --   ¼ tsp

Salt to taste

Bombay rawa               --  1 hand ful (to roll the fish)

Oil for shallow fry


Cut and clean the fish and keep aside. 

For marination:- add chilly powder, hing and salt and make a thick paste and coat this paste to the fish and keep aside for half an hour.

Then roll into rawa and tap excess rawa and shallow fry.


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