Ingredients:
1 medium size pomfret or any other fish of your choice; washed, cleaned and slit,
1 tbsp ginger-garlic paste,
A handful of coriander leaves,
1 green chilli,
1/4 tsp turmeric powder,
3/4 tsp red chilli powder,
2 fresh kokum soaked in some warm water for 15 minutes, press the juice out of kokum and use this syrup
1 tsp lemon juice,
Salt to taste,
1 tbsp rice flour,
2-3 tbsp rava/suji (semolina),
Oil for frying.
Method:
Marinate the pomfret with little salt and lemon juice for 30 minutes.
Mix together ginger-garlic paste, coriander leaves, green chilli and grind to a thick paste, do not add water. To this paste add turmeric powder, red chilli powder, little salt (since the fish is marinated with salt already) thick kokum syrup and mix well. Now rub this paste over the fish, stuff it in the slits and let it marinate for 2-3 hours in the refrigerator. Heat oil in a pan. In a plate mix rice flour and suji. You can add little turmeric powder, red chilli powder and salt to this so that the coating of the fish too has a good taste. Mix well and dip the marinated fish well in this mixture to coat it properly. Drop it in oil and fry on low-medium flame on both the sides till it cooks turns reddish golden in color. Serve with mint and coriander chutney. (http://foodatarian.com/2008/05/16/mint-coriander-chutney)