After missing two weeks of Cooking from Cookbook Challenge, I finally decided that I should simply go ahead posting it, even if this happens to be the second post of the day. Somehow weeks seem to simply fly and I am not planned with recipes, even though all the pictures are ready.
Reason being, almost all the non vegetarian recipes are from Amma. Either she makes or tells me to make, which ends up me picking up the recipe, just when I make and promptly forget what's gone in. So when I sit down to write, I again have to confirm on the ingredients. If I do not get that right away from her, she forgets and then the cycle repeats.
Anyway the recipe today is from a family friend, who had invited us for a meal and cooked up a feast. This has been sitting in the drafts for so long, that I decided its time for this to come out! Parents have known this family over 40 years, even before I was born. And ever since I knew this uncle, I have been calling him Mama. His wife is an exceptional cook, who can whip up lip-smacking non vegetarian dishes in no time. And her feasts are no less than 5 -6 dishes, of all varieties.
visited them after many years and it was a repeat of her non stop
cooking. I had to remind her couple of times that Mom and I were
vegetarians. They simply couldn't accept that and were so upset.
However I said I would gladly click pictures of what she cooks and she
was so thrilled. I just checked and realized that its been so long since this happened! Read about the Vegetable Biryani with Soya, Brussels Sprouts and Beans
and Kathirikai Curry
This Pomfret Fish fry was something both the husband and wife cooked in minutes.
Pomfret Fish Fry
Pomfret Fish - 1/2 Kg
Oil for shallow frying
Ginger Garlic paste - 2 tsp
Lemon Juice 1 tbsp
Turmeric powder 1 tsp
Black Pepper - 1 tsp
Red Chilli powder - 1 tsp
Coriander powder 1 tsp
Salt to taste - 1 tsp
Rava + Bread Crumbs - 2 tbsp
Rice Flour 1 tsp
Onion circles for sides.
How to make the Pomfret Fish Fry
Wash pomfret, pat dry, cut its tail and side wings.
For the First coating, mix in ginga garlic paste, salt, lemon juice, chili powder, coriander powder and turmeric powder, make paste and apply on fish, keep for 10 mins.
In a plate mix the bread crumbs, rava, and rice flour along with a pinch of salt. Now take the fish and roll over this mix. Let it coat completely. Gently pat down excess coating. Continue with the rest.
Heat a pan with enough oil, and shallow fry the fish on both sides on medium heat.
This goes for the October Week 3, Cooking from Cookbook Challenge