Fish is kind of a staple food in my native place . When we moved to US , what was available was Tilapia and Salmon and that too boneless . We checked around and finally found this fish called Golden Pompana which we figured out is available in many of the Chinese and Indian stores in Dallas and Houston. It comes as whole fish with the bones and we always make it a point to buy whenever we travel to Texas.
This Recipe comes from my Uncle. I love fish a little extra when he cooks..
PS: It is just that I like fish with bones better, you may use this recipe for any type of fish, works really well!!!
Note: My 1 cup is 240 grams/ml, 1 tablespoon -15 grams/ml, 1 teaspoon-5 grams/ ml and 1 kg is 2.2 pounds.
Golden Pompana with bones(sliced into frying pieces) : 1 pound
Kashmiri Red chilli powder ( the less spicy version of the normal red chilli powder but gives a bright red color) -2 heaped tablespoons
You may use normal red chilli powder if you don’t have Kashmiri red chilli powder, but reduce the quantity to 1.5 tablespoons as it will be spicier.
Turmeric powder – 1/2 teaspoon
Pepper Powder – 1 teaspoon
Salt- As required
Lemon juice – 1 teaspoon
Cooking oil( I use coconut oil)- 4 tablespoons
Curry leaves (you may avoid if leaves are not available to you) – 8 to 10 leaves
1.Marinate the fish very well with all the ingredients except oil and keep aside for 10 minutes.
2. Heat 4 tablespoons cooking oil in a heavy bottom pan. Once the oil is hot spread the marinated fish in a single layer and close with a lid. Cook on medium heat until the bottom side is really cooked and slightly crisp.
3.Once the bottom side is done, open the lid and flip each of the fish pieces.
4.Continue to cook on medium heat until this side is also done and slightly crispy. Done! 🙂