Every now and then my mom would get fresh catch from the local fish monger. As we lived in Bombay, the fish was mostly sea fish such as pomfret. Fish was not regularly had in the house and hence it was prepared with great care and was the was the star of the meal. Usually had piping hot with Daal- Chaval, the spicy and fragrant preparation was truly a treat to remember.
Marinate the fish ( pomfret, mackerel) in a thick paste of the following ingredients:
1. Lime juice
2. Red chilli powder
3. Crushed garlic
4. Turmeric powder
Coat the fish in a layer of semolina (rava) and fry on a skillet on a low flame with a bit of oil. Serve with bread with a splash of olive oil.
Marinate the fish ( pomfret, mackerel) in a thick paste of the following ingredients:
1. Lime juice
2. Red chilli powder
3. Crushed garlic
4. Turmeric powder
Coat the fish in a layer of semolina (rava) and fry on a skillet on a low flame with a bit of oil. Serve with bread with a splash of olive oil.
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