Ingredients
4 bombil (Bonbay duck fish)
1 cup riceflour or Semolina (rawa/suji)
1 tsp red chilli powder
1 tbsp ginger garlic paste
1 tsp garam masala powder
oil
corrinder leaves to garnish
Method
Remove wings, mouth & tail part of fish. Wash the fish and cut into 2 or 3 pieces. Marinate it with ginger-garlic paste, red chilli powder, garam masala and keep it for 1/2 an hour. Heat a pan or tawa, add 2 tbsp oil. Roll a fish pieces in rice flour or semolina and shallow fry the fish for min 5 min on low flame. Serve hot garnish it with coriander leaves.
4 bombil (Bonbay duck fish)
1 cup riceflour or Semolina (rawa/suji)
1 tsp red chilli powder
1 tbsp ginger garlic paste
1 tsp garam masala powder
oil
corrinder leaves to garnish
Method
Remove wings, mouth & tail part of fish. Wash the fish and cut into 2 or 3 pieces. Marinate it with ginger-garlic paste, red chilli powder, garam masala and keep it for 1/2 an hour. Heat a pan or tawa, add 2 tbsp oil. Roll a fish pieces in rice flour or semolina and shallow fry the fish for min 5 min on low flame. Serve hot garnish it with coriander leaves.
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