A simple meal of dal, rice and fish fry can beat the blues out of anyone, isn’t it? Here is the most popular Asian dish that is called Fish Fry.
Ingredients
Medium sized pomfrets, bafat powder, tamarind paste, coriander leaves for garnishing, salt to taste and oil.
Frying Method
Descale and clean the fish thoroughly. Soak fishes for 5 mins in salted water to which turmeric has been added. Refresh twice with fresh changes of water and place the fish on a colander to drain off excess water. In a shallow bowl mix the bafat powder, tamarind juice and salt then add a few drops of water to form a very thick paste. Don’t add too much water as it will dilute the marination. Marinate the fish well and keep aside for at least 20 minutes. Heat oil in a frying pan and fry the fish on medium-low heat until both the sides are cooked. Once done, tilt the frying pan until the excess oil drains off. Transfer the fish carefully onto a serving plate lined with an absorbent kitchen tissue. Garnish with chopped coriander and sprinkle with lime juice. Serve hot with rice and curry.
> Alma Siddiqua
Fish Fry
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