Guess Kashmiri prawns will have to wait cause this ones my favourite.What it takes for a simple fish fry? Spiced up with Indian spices, and fried to crunchy texture, this recipe is amazingly luscious when served with Indian flatbread ( wheat chapatis). Sounds good!! Well here’s the simple yet richly spiced promfret from the famous South Insian cuisine.
- 1 kg promfret fish( or any- the bigger the better)
- 1/4 cup lemon juice
- 2 tbsp ginger garlic paste
- 1/2 tsp pepper powder( coarse)
- 2 tsp cumin powder
- 1 tsp red chilli powder (spicy)
- 2 tsp Kashmiri chilli powder( less spicy)
- 1 -2 turmeric powder
- 2 tsp coriander powder
- Salt to taste
- Oil for frying
Clean and cut the fish. Apply salt and wash thoroughly. Mix all the spices and ginger garlic paste in lemon juice and marinate the fish pieces well for an hour or two. Shallow fry in a non stick pan. When the fish is done , fry the left over marinade in the pan and serve along with the fish. Garnish with chopped coriander leaves. Serve with wheat flatbreads(chapatis).