By Nandini Bhushan*
Much like the Indian culture, the cuisine of India is blessed with an immense range of traditional as well as regional food. Depending upon the availability of local vegetables, fruits, Spices and herbs along with the climatic factor, Indian food varies in choices. Each state is influenced with these choices making them unique and distinctive from one another.
Also try: Indian Food Recipes: Zunka Bhakri
Paplet Fry
White pomfret is known for its awesome taste and is a delicacy that is cooked in different ways in different regions. Paplet fry is an amazing Maharashtrian fish delicacy that is full of flavour and a perfect side dish for any meal. The fish is marinated with a spicy paste and then coated with semolina and deep fried to perfection and is extremely popular in the coastal belt of Maharashtra.
Ingredients
Pomfret : 4
Ginger garlic paste : 2 tsp
Red chilli powder : 2 tsp
Turmeric powder : 1 tsp
Coriander powder : 1 tsp
Garam masala powder : ¼ tsp
Lemon juice : 1 tsp
Rice flour : 100 gms
Semolina : 100 gms
Salt as per taste
Oil for frying
Step 1
Wash the fish and make a diagonal slit on both sides of the
fish.
Step 2
Apply lemon juice and salt to the fish and keep it aside for at least 10 minutes.
Step 3
In a bowl mix together the above mentioned masala and apply it to the fish and make sure to put it inside the slit.
Step 4
In a plate mix together rava, rice flour and a pinch of salt.
Step 5
Coat the marinated fish with rava and rice flour mix.
Step 6
Heat oil in a frying pan. Gently place the pomfret and shallow fry the fish from each side until they are golden brown. Enjoy the pomfret fry with onion rings and lemon juice.
