Mangalorean cuisine has always been a happy place for my taste buds. Paying a tribute to my early college days where I'd escape the canteen to eat at a roadside stall, here's pomfret rava fry.
Keep the pomfrets whole if it's small, else cut into halves as I did. For two pomfrets, mix a spoon of cumin powder, half a spoon of turmeric, a spoon of salt, two large spoons of chilli powder, or kashmiri laal (if you can't handle red chillies) and the juice of an entire lime, into a paste. Slice slits into the pomfrets and rub the paste liberally on both sides of each pomfret. Set aside for 10 min.
While you heat any white oil for shallow-frying, pour some course semolina (rava) onto a plate. Dip each pomfret or pomfret half into the rava to coat generously before shallow-frying for 8-10 min on each side on medium heat.
Serve hot with coriander garnish, and ideally raw onions!
