A delicious fish fry recipe from Goa. Turmeric, salt, chilli, cumin and coriander powders are made into a paste with kokum pulp to marinate the fish. Marinated fish is then rolled in semolina (sooji or rava) and shallow fried in oil. Goan fish recipes often use
kokum as the souring agent, while in Kerala,
gambooge (kudampuli or malabar tamarind) is used for the pupose. They both belong to the same family, with the difference (in layman's terms) that ripe kokum fruit is dark red in color where as gambooge is yellow in color.
Recipe Courtesy:
Denufood
