Dried red chillies, mixed spices, salt, vinegar, sunflower oil
This masala is made after a painstaking process of cleaning, sun-drying, roasting and grinding into a thick paste
Thoroughly wash the fish and drain all water. Marinate the fish with turmeric powder or Lily Aunty’s Mangalorean Bafat Masala, ginger garlic paste, Lily Aunty’s All Fry Masala and salt and coat it generously on all sides of the fish and keep it aside for 20 minutes. In a flat plate, add rava, rice flour, ½ tsp Lily Aunty’s Mangalorean Bafat Masala or red chilli powder, salt and mix well. In a frying pan, pour oil enough for a shallow fry and heat it. Once hot, put the gas on medium flame and take a piece of fish, coat it with the rava, rice flour mixture well on all sides and put it to fry. Fry till each side is a nice golden brown. Fish takes approximately 3-4 minutes per side to cook.
Serve it piping hot with some steamed rice and fish curry.
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