Friday, September 12, 2014

Halwa (Black Pomfret) Fry

In Mumbai, black pomfret is also called "Halwa". This pomfret - even if it's very fresh -  has an indigenous fishy flavor and hence one needs to apply a good amount of ginger-garlic paste with either lemon juice or tamarind paste or kokum pulp(AgoL).

Halwa Fry
Fried Black Pomfret
2 steaks of black pomfret

1/2 tbsp. ginger-garlic-green chili paste
1/2 tsp turmeric powder
1/4 tsp asafetida
1 tsp chili powder (for heat)
1/2 tsp Kashmiri chili powder(for color)
salt to taste
1/2 tbsp. lemon juice, freshly squeezed

1 tbsp. rice flour
1 tbsp. rawa/fine semolina

Oil for frying

1. Rinse the black pomfret steaks.
2. Apply all the spices, salt and lemon juice uniformly.
3. Set aside for 10 minutes.
4. Heat tawa for frying. Add oil as needed.
5. Dredge marinated steaks in rice flour + rawa mixture. Shake off excess flour.
6. Place carefully on the tawa.
7. Shallow fry, flipping at needed, so it's crispy from both sides. Drizzle oil as needed from time to time.

Note -
1. You can also deep fry.
2. Serve with your non-vegetarian thali.

Halwa fry, Bangda Udidmethi with chapati
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