Ingredients

1. Whole pomfret fish (medium) – 3
2. Oil - for frying

Marinade

3. Chilli powder - 2 tbsp
4. Tamarind paste (thick, double concentrated) – 1 tsp
5. Lemon juice – 2 tbsp
6. Oil (optional) – 1 tsp
7. Salt - as required
8. Flour – 1 to 2 tbsp

Method

1. First clean the fish and make slits on it, so that marinate can penetrate nicely.
2. Now take a plate add chilli powder, tamarind paste, lemon juice, salt, mix well, if water is required then add little water.
3. If you want can add biryani colour, for that reddish colour, how we get in resturants, I have not added.
4. The marinate should not be very thick or very thin, it should be in such a consistency that it is easy to apply on fish.
5. Can mix flour for more crispy texture and the marinate gets well coated to the fish because of the flour.
6. Take a pan and place it over heat. Add a few tsp of oil and when it gets hot, lower the flame to medium. Place the fish gently and after a few mins, turn the fish when one side is properly fried.
7. Fry the fish other side also well, in between turn the flame to low , if it gets heated very high , otherwise the fish will burn.
8. The fish will get darker colour because of tamarind and lemon juice. It will take 12 to 15 mins to cook, depending upon the fish size.
9. Drizzle lemon juice, garnish with a few coriander leaves and serve immediately.

Notes

1. Do not turn the fish immediately, otherwise the fish marinate can come out or can stick to the pan, when it is lightly roasted can turn.
2. When the oil is hot, place the fish you can hear the sizzling sound.
3. You can adjust with tamarind and lemon juice also.
4. I have used ready-made tamarind paste. You can make a thick pulp from dry tamarind by soaking in hot water and then squeezing the thick pulp.