Pomfret Fish Fry / Vavval Meen Varuval
Pomfret Fish Fry is a popular dish in India's coastal region. This recipe is crunchy and spicy in Manglorean style. Simple Rasam with fish fry gives you a satisfactory meal.
Ingredients
- 500 grams Pomfret fish
- 1 tbsp chili powder
- 1 tbsp kashmiri chili powder
- 3 tbsp Rava /semolina
- 1 tbsp besan flour
- 1/2 tsp Turmeric powder
- 1 tsp Cumin powder
- 2 tsp Corriander powder
- Required salt
- Few onion rings
- 1 Lemon
- Pepper powder to sprinkle
- 10 tbsp Cooking oil i prefer coconut oil ,adds flavour to the dish
Instructions
- Firstly, take the fish and trim the edges of wings, cut the tail, and a head portion. then, clean and remove the inner parts of the fish completely in the running water.
- After cleaning, Make a deep parallel cut on both sides of the skin so that the masala can easily penetrate into the fish
- To make a spicy masala paste, add 1tbsp of chili powder, 1tbsp of Kashmiri chili powder, 1tbsp of turmeric powder, 2tsp of coriander powder, 1tsp of cumin powder, required salt with 1/2 lemon juice in a bowl with little water, make a paste.
- Rub the masala paste completely on both sides of the fish and marinate it for about 30min to 1 hr.
- Heat a wide pan , add the coconut oil to shallow fry. To make a crispy layer to pomfret fish fry recipe, take a plate to add 1tbsp of besan flour, 3tbsp of Rava, a pinch of salt, mix well and keep it aside. (you can also skip the crispy layer coating directly fry it in the oil )
- Take the marinated fish, gently coat it in the besan flour mix on both sides. Dust off the excess flour. Ready to fry!
- Fry the fish for about 2 minutes on one side. Then, flip gently to the other side and cook for another 2 minutes, until it turns golden brown color. Make sure the oil should be in super hot. so that the masala won't get separated in the oil.
- Strain the oil and With few onion rings, a piece of a lemon wedge squeeze it, sprinkle a pinch of pepper powder, Yummy! crunchy, spicy Pomfret fish fry is ready to serve. Serve it simple with steamed rice with traditional rasam gives you an excellent combo!