Wondering what to cook for light snacks on a rainy evening, to go with that perfect cup of hot tea? Or what to serve for snacks with that glass of chilled beer at a house party? Well here’s a lip smacking recipe from our Chef Monkey 🙂
Having first tasted this at a small beer shack in Bangalore named Pingara, this dish still remains as one of our favourite finger foods. We have added a bit of “Honuman” touch to this recipe with our own “bhaja-masala” or “dry-roast-spice”. Do try it out.
Preparation Time: 45 mins
Cooking Time: 10/15 mins
Small/ Medium Pomfret fish — 5 or 6 nos (You can use Mackarel fish instead as well)
Rawa (Sooji/ Suji)
Yoghurt — 50g
Onions — 2 big
Ginger — 1 inch piece
Garlic — 5/6 cloves
Coriander leaves — small bunch, finely chopped
Lemon — 2 big
Red Chilli powder
Garam Masala powder
For the Bhaja Masala/ Dry-Roast Spice:
Cumin Seeds — 2 tbsp
Corriander Seeds — 2 tbsp
Fennel Seeds — 2 tbsp
Dry red chilies — 3/4
- Wash the pomfrets and wipe them with a dry tissue. Make 2 angular cuts on each side of the fishes so that the marinade can go inside.
- Marinate the fish with salt, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder and juice of half a lemon. Keep aside for at least 15 mins.
- To prepare the Bhaja masala, heat a pan over high flame, do not add any oil. Once pan is hot, lower flame and add all the whole seeds and red chillies for Dry-Spice to the pan. Let this roast for 7-8 minutes while you stir lighly so that they dont burn. This should start giving a nice aroma now. After 7-8 mins, take if off the flame and let this cool.
- Once the masala is cool enough, transfer into a dry mixer container and grid it into a fine powder. The “Bhaja-Masala” is now ready.
You can also store this masala in an air-tight container for future use, it generally stays fresh for 10-15 days.
- Take onion, ginger and garlic together in a mixer container and make into a fine paste.
- Now to this paste, add 2 tbsp yogurt, 1tbsp red chilli powder, 1/2 tsp turmeric, chopped coriander leaves, 1/2 lemon juice, salt, 1/2 tsp pepper and 1/2 tsp of garam masala. Mix well.
- To this mixture, now add 1 and 1/2 tsp of Bhaja-Masala prepared earlier and mix again.
- Pour the mixture over the marinated fish and mix well to coat the fishes completely. Leave for at least 30 mins.
- Pour Rawa/Suji in a big bowl and keep ready.
- Once fish has marinated enough, heat oil in a pan. When oil is hot, take a marinated fish and drop it into the bowl of rawa. Suji/Rawa will now stick to the fish. Turn to coat on both sides and then transfer to the pan.
- Fry on low flame initially, so that the fish cooks through and the heat doesn’t burn the Rawa coating. Fry till crisp.
- Squeeze a bit of lemon on top and serve hot with fresh onion rings and green chillies.
Enjoy with that cup of amazing tea or just chill with a glass of cold beer
Do let us know if you like our recipe 🙂
The Chef Monkey