INGREDIENTS
| Whole Pomfret Fish | 6 (medium size) |
| Onion Paste | 2 Tsp. |
| Ginger paste | ½ Tsp. |
| Garlic Paste | 1 Tsp. |
| Tamarind Paste | 2 Tbsp. |
| Curry Leaves, chopped | 10- 12 |
| All Purpose Flour | 1 Tbsp. |
| Turmeric Powder | 1 Tsp. |
| Red Chili Powder | ½ Tsp. |
| On1y Black PepperPowder | ½ Tsp. |
| Salt | 1 Tsp. |
| Refined Oil/ olive oil for Frying | 3 Tbsp. |
METHOD
- Take Onion Paste, Ginger -Garlic Paste, Tamarind Paste, Turmeric Powder, Red Chili Powder, Black Pepper Powder, Salt, All Purpose Flour and chopped Curry leaves and make a thick paste.
- Rub this paste to the fishes and fill the slits with this mixture as well.
- Marinate the fish for at least 2 hours in refrigerator.
- Take fishes out of the refrigerator just before frying.
- Now take a non-stick pan or Tawa and heat Oil on it and start shallow frying Pomfret fishes in medium flame.
- Fry from one side for around 8-10 minutes or till that side is done completely and turned golden brown in colour. You can cover the pan with a lid after 5 minutes.
- Flip the fish and they fry from the other side for 8-10 more minutes.
- Serve immediately.
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