| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
- 2 whole pomfrets gutted and cleaned
- 1 cup whole Byadgi chillies
- ½ cup whole Kashmiri chillies
- 2 tsp Coriander Seeds
- 1 tsp Cumin seeds
- ½ tsp turmeric
- 7-8 garlic cloves
- 1- inch ginger
- 10-12 Curry leaves
- 1 tsp Tamarind pulp
- Coriander leaves Chopped
Ingredients
|
|
Instructions
- In a pan, dry roast both the chillies (without stem) on a medium flame for about 2 minutes. Let it cool and add them to a blender along with cumin seeds, coriander seeds, curry leaves, garlic and ginger. Blend into a smooth, fine paste and use a little water if needed.
- Wash and pat dry the pomfrets. Mix the prepared masala with tamarind pulp and salt. Coat the fish nicely and set aside. In a skillet, heat oil and place the fish. Fry for 5-6 minutes on both sides or until cooked. The skin of the fish should turn crispy and brown.
- Garnish with chopped coriander and lemon. Serve hot as is or with roti, naan or rice.
Recipe Notes
Recipe Tips
You can also use rice flour for a second coating.
Share your version of this recipe
This was one of the distinct fish tawa fry recipes. Let us know how you make fish tawa fry at home. Share your version of the recipe with us.
Frequently Asked Questions
For how long can I store the tawa masala?
You can store the tawa masala in an air-tight container and freeze it for up to 30 days.
How can I adjust the spiciness of the masala?
Skip the Kashmiri chillies and double the quantity of byadgi chillies. Use ¼ teaspoon of red food colour in the masala.