Those simple things are the ones that keep getting overlooked most of the times. This recipe is no exception. Being so easy and simply, it seems like a joke to even consider posting this recipe when one is in the South. But then I realize that not everyone who follows my blog has spent a good amount of time in South India. And quite a few of my readers from the North are totally clueless when it comes to cooking 'machli' . So, if you are one of those who want to try fish and are looking for something easy, then this is the one for you ( if it is of any solace, the connection between good skin and a fish based diet is legendary....no wonder most of our Bengali beauties was that beautiful luminous skin ) .
Read on for the recipe -
Preparation Time - 40 mins ( 30 mins standby )
Ingredients -
Read on for the recipe -
Preparation Time - 40 mins ( 30 mins standby )
Ingredients -
- 4 pieces Rohu fish
- 1/2 tsp lemon juice
- 1/2 tsp GG paste
- 1/4 tsp chili paste
- 1/5 tsp turmeric
- 1 tbsp cornflour (optional)
- 1/2 cup semolina for coating the fish
- salt to taste
- 3-4 tsp oil (when using a non stick pan)
Preparation - Wash and pat dry the fish pieces.
Take the salt, turmeric, lime juice,, GG paste and chili powder in a mixing bowl. Make a paste and then rub it all over the fish pieces. Allow to rest for 25-30 mins.
If using cornflour, make a thick paste with a little water, salt and red chili powder. Slather it over the fish.
If using cornflour, make a thick paste with a little water, salt and red chili powder. Slather it over the fish.
Take the semolina in a bowl (wide enough to accommodate the fish slices ). Dip each fish in it and coat it evenly on all sides.
Cooking - Heat a non stick frying pan. Drizzle it with oil. Place the semolina coated fish over it and cook on a slow flame till one side turns light brown. Flip it over carefully, drizzle more oil and cook till brown on the other side as well.
[ It is a great side dish with Pakhala, the watery rice delicacy from Odisha ].