Ingredients
4 Pomfrets
6 tsp of Chilli Powder
2 Tsp Salt
1 Tsp Garlic Paste
1 tsp White vinegar
1/2 cup of Semolina
Oil for deep frying
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cooling and draining rack for baked goods, fried items
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cooling and draining rack for baked goods, fried items
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Clean the pomfrets. Cut the head portion of the fish. Give slight cuts on either side of the Fish. Make sure the cuts are not very deep that it cuts the fish into 2 portions. Make a paste the chilli powder, salt, garlic paste and vinegar by adding little water. The paste need not be very thick nor too watery. Now fill the cuts of the fish with this paste and spread a thin layer of this paste all over the fish. Now roll the fish in semolina so that a coat of semolina is formed around the fish. Deep fry in oil.