Monday, July 9, 2012
Crumbled Tilapia for Pakhala
Tilapia fillet - 2 (You can use any other fish for that matter! Tilapia is convenient since I don't have to debone it myself.)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1/4 tsp
Salt - 1/2 tsp, or as per taste
Pepper Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Fish Masala - 1/2 tsp (optional)
Marinade the fillets with the above.
Keep aside for about 15-20 mins.
In a few tbsps of oil, fry the fillets on one side. Let it fully cook and turn golden brown before turning it over.
Cook the other side.
Crumble the fish with some chopped Onions and fresh Coriander leaves.
I loved it as a dish for Pakhala (traditional Odiya food usually had in summer - the blog post for this is here). We had this with Aloo Bhaja (Potato fry) and Baigana Bhaja (Brinjal fry). Beat the heat with some of this! :)