Episode 11: Fried Pumfrey with Salsa2012-06-19
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Wish & Dish With Saadat Episode 11.
- Salt to taste
- Ginger Garlic Paste 1½ teaspoon
- Corn Flour ½ cup
- Lemon 2 pieces
- Crushed Red Chilli 1 teaspoon
- Crushed Black Pepper 1 tablespoon
- Refind Flour (Maida) ½ cup
- Paplate Fish 3 pieces
- Sufi Banaspati for frying
Put a cut to the Papelate fish, marinate it with ginger garlic paste, salt, crushed black and red chilli, lemon juice and keep it in a bowl for one hour.
To prepare salsa sauce, cut an onion and 2 pieces of tomatoes.
Put these cut tomatoes, onion, vinegar and water in a pan and cook for two minutes.
Now put these cooked tomatoes, cube cut capsicum, green chilli, 2 tomatoes, lemon juice, salt, green coriander seed (hara dhunya) and roasted cuminseed (bhunna zeera) in a bowl and mix them.
After that, put refined flour (maida), corn flour and salt in a platter and mix.
Then coat the fish with this mixture and fry in Sufi Banaspati.
In the end, take it out in a platter and place slices of lemon and salsa sauce and serve.