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Tuesday, 11 February 2014

Pedvo thallalo (sardine fry-mathi porichathu)


Ingredients

1.    Pedvo (sardine)                         --  ½ kg

2.    Chilly powder                            --  1 tbsp

3.    Hing  powder                             --   ¼ tsp

4.    Rice flour                                    --  2 tbsp

5.    Salt to taste

6.    Oil for frying

 

Method

·       Cut and clean the fish.

·       For marination :- add chilly powder, hing powder and salt and make a thick paste. 

·       Marinate this to the fish and keep for at least 30 minutes.

·       Then add rice flour to the marinated fish and coat evenly.

·       Then  deep fry.

·       Serve hot with steaming rice and sambar.

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