Ingredients |
|
| Pomfret | 4 |
| Lemon juice (nimboo ka ras) | One lemon |
| Salt (namak) | To taste |
| Turmeric (haldi) | ¼ tea spoon |
| Oil | for frying |
Spices to be grind |
|
| Red chillies | 8 |
| Garlic cloves (lal mirch) | 8 |
| Ginger (adrakh) | 1” piece |
| Cumin seeds (jeera) | ½ tea spoon |
| Pepper corns (kali mirch) | ½ tea spoon |
| Cloves (laung) | 5-6 |
| Cinnamon (dalchini) | 1” piece |
| Turmeric powder (haldi) | ¼ tea spoon |
| Sugar (chini) | ½ tea spoon |
| Salt (namak) | To taste |
| Vinegar | 2 table spoons |
Method
- 1. Take the spices to be ground in a blender jar and ground it to smooth paste.
- 2. Clean fish, pat dry.
- 3. Make a slit with a sharp knife on either side of fish.
- 4. Rub the salt, lemon juice inside and outside the fish and keep this aside for 30 minutes.
- 5. Now apply the ground spices inside the slit of the fish.
- 6. Heat oil in a pan on medium flame and fry the fishes.
- Recipe Type : Goa, Non Vegetarian, Regional
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