1/2 kg. pomfret fish filets
3/4 cup raw rice
20 grams ginger
20 grams garlic
fresh mint leaves (some chopped for the marinade and some for the garnish)
1/2 tsp. chili powder
2 tsp. roasted cumin powder
few drops of orange food coloring
1/2 tsp. pepper
salt to taste
1 tsp. dry mango powder
3 tbsp. lemon juice
oil for deep frying
Soak rice for 1 hour. Dry on a paper and grind it. Keep it aside.
Make paste of ginger, garlic, all spices and color, and salt.
Add powdered rice with a little water making a thick batter. This is the marinade.
Take the fish pieces, rub lemon juice and keep aside for 30 minutes.
Put these pieces into the marinade and keep it for about 20-30 minutes.
Heat oil and fry fish pieces.
Garnish with mint leaves.