- 3 Mackeral fish OR 4 slices of Surmai OR 15-20 small prawns OR 10-15 sardines 1 teaspoon haldi (turmeric) powder 3 teaspoon red chilly (pepper) powder 1 tablespoon tamarind pulp 1 cup rice coarse powder Oil to fry Salt to taste
Every family in the beautiful costal state of Goa depend on rice and fish for their staple food. The fish is either cooked as a curry or fried. Goa is home to many types of sea food. This particular recipe is a typical traditional style of Goan fish fry. The specialty of Goan fish fry is that it is fried in a coarse powder of rice which give it that distinctive goan flavor that has every gourmand asking for more.
- Make a paste with turmeric, chilly powder and tamarind pulp.
- Descale, clean thoroughly and cut the fish to pieces of a desirable size.
- Apply plenty of salt to the pieces, marinate for ½ hour, and wash off the salt with water.
- Apply the thick paste of masala (spices) all over the fish and leave for ½ hour.
- Roll the fish in the coarse rice powder till it is coated in the powder and shallow fry it on a medium flame in a tava (pan) preferably in coconut oil.
- Once one side is crisp brown, turn the fish so that the other side is fried crisp brown.
Tips to make the rice powder:
- Grind the rice (not basmati variety but preferably any other ordinary rice will do) coarsely in a mixer grinder.
- It should not be fine or else the fish will not feel as crisp.
- Any extra masala paste that is left over can be safely packed in a plastic container and stored in the chill tray of the refrigerator for future use.