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PrintFISH KOLIWADA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a mixing bowl, combine the fish with turmeric and salt and leave to marinate for 10 minutes.
- In another bowl, combine the gram flour, chilli powder, ginger paste, garlic paste, cumin 1 powder, carom seeds and salt with just enough water to make a thick batter.
- Rinse the marinated fish with cold water, drain away all moisture and add to the batter. Coat the fish well with the batter and set aside for 15 minutes.
- Heat oil in a kadhai over a medium heat. Add 4 to 5 pieces of batter-coated fish at a time to the oil and fry till golden. Remove and drain on absorbent paper.
- Lightly sprinkle the dried mango powder and lemon juice over the fried fish and serve hot.
INGREDIENTS
- 500 grams pomfret fillets, cut into 2-inch squares
- ½ teaspoon turmeric powder
- Salt to taste
- 100 grams gram flour
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ teaspoon cumin powder
- ¼ teaspoon carom seeds (ajwain), rubbed between the palms
- IDHAYAM MANTRA Peanut Oil for deep-frying
- 1 teaspoon dried green mango powder (amchur)
7 comments for “Fish Koliwada”
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