Fride pomfret in hot chilli sauce
Ingredients :
2 fresh pomfret, 500 g
2 cloves garlic, 10 g
5 g turmeric
1 tsp salt, 4 g (or to taste)
2 tsp vinegar
300 ml cooking oil, for frying
5 shallots, 50 g
4 red chillies, 40 g, seeds discarded
2 tamarind pulp
a pinch of salt
Method :
- Make incissions on dorsal side of pomfret
- Make garlic, tumeric, and salt into a paste. Coat onto pomfret, add vinegar and let stand for 15 minutes to marinate. Fry until done and brownish. Take from flame and drain
- Pound shallots and red chillies roughly. Fry in 2 Tbs rest of oil until aromatic. Add tamarind pulp, and season with salt. Continue frying until done. Take from flame and serve with fried pomfret and garnish to your liking
Note :
4 servings
Pomfret = ikan bawal
Source : Selera Magazine, November 1993
