Kollam pomfert fish fry by Chef Raghu
Kollam pomfert fish fry by Chef Raghu
80gms Pomfert
15gms turmeric powder
30gms Red Chili powder
20gms Ginger garlic paste
10gms besan flour
1 egg
20gms Kashmiri red chili powder
Salt to taste
2sprig Curry leaves
100ml Coconut oil
Make a paste of egg, besan flour, turmeric powder, red chili
powder, Kashmiri chili powder and salt.
Apply this paste on the fish. It should be well coated. Keep it aside for 1/2 hour so that the masala enters into the fish. Heat oil for shallow frying in a non-stick pan. Place fish shallow fry it. When one side is done, flip over the fish and fry the other side. Add curry leaves.
Apply this paste on the fish. It should be well coated. Keep it aside for 1/2 hour so that the masala enters into the fish. Heat oil for shallow frying in a non-stick pan. Place fish shallow fry it. When one side is done, flip over the fish and fry the other side. Add curry leaves.
