Avoli / Pomfret fry

Ingredients

5-6 Avoli / White Pomfret (cleaned)

For the masala

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp black pepper powder

1/2 tsp ginger garlic paste

Salt to taste

2 tsp lemon juice

A handful of curry leaves

Coconut oil for frying

(You can use any oil that you like, but coconut oil adds a wonderful aroma and taste to the dish)

Method

Clean the fish. Make slits on the skin

In a small bowl, mix together ginger garlic paste, dry spices and salt. Mix together to make a thick paste, adding the lemon juice.

Marinate the fish for a minimum of 1 hour.

Heat coconut oil on a tawa.

Once the oil is hot, add the curry leaves and carefully place the fish on the hot tawa.

Cook on low to medium heat for 5-7 minutes before flipping the fish over.

Cook until the insides are cooked and the fish skin is crispy and golden brown.

Serve hot garnished with fried curry leaves.

Chilli fish

Ingredients

1/2 kg basa cubes (cleaned)

1/2 to 1 cup bread crumbs

Oil for frying

For the marinade

1/4 Cup mint leaves

1/4 Cup coriander leaves

2 teaspoon ginger garlic paste

4-5 medium spiced green chillies

A handful of curry leaves for garnish

Salt to taste

Method

Clean the Basa fish and cut into bite sized cubes.

Grind together all the ingredients except curry leaves for the marinade.

Marinate the Basa cubes in the spice paste and set aside for 1-2 hours.

Heat oil on a tawa.

Toss marinated pieces in bread crumbs and tawa fry the fish cubes on medium heat until the fish is cooked and the crust is golden brown.

Serve hot with mayonnaise. 

Golden fried prawns

Ingredients

1/2 kg prawns (cleaned and deviened)

For the marinade

2 tsp Schezwan sauce

1 tsp soya sauce

1/2 tsp ginger garlic paste

Salt to taste

For the batter

1/2 cup maida

2 tbsp cornflour

2 tbsp fresh bread crumbs

1/2 tsp red chilli powder

1/2 crushed black pepper

Salt to taste

Oil for deep frying

Method

In a bowl, mix together schezwan sauce, soya sauce, ginger garlic paste and salt.

Add the prawns and marinate for an hour.

In another bowl, mix together maida, cornflour, bread crumbs, spices and salt. Add water to make a thick batter.

After marinating the prawns for an hour, remove from the marinade. Dip them in the batter one at a time and deep fry in hot oil for approximately 4-5 minutes until golden brown and crunchy.

Serve hot with mayonnaise.