Saranga Fry

Ingredients
1 Saranga (pomfret) cut into 1 inch wide pieces (approx. 400-500 gms)
6-8 big garlic cloves made into paste
1 tbsp red chili powder
½ tsp turmeric powder
1 tbsp tamarind paste
1 cup rice flour
Oil for shallow frying
Salt to taste

Method:

1.  Clean, wash and pat dry fish pieces.
2.  Marinate with garlic paste, red chili powder, turmeric powder and salt. Marinate the fish at least for an hour. Overnight is better.
3.  Take the fish out of the fridge at least 30 minutes before cooking.
4.  Add tamarind paste to the marinated fish and coat well.
5.  Heat a tbsp of oil in a non-stick pan.
6.  Coat the fish evenly with a thick paste of rice flour and water. To do this, add a couple tbsp of rice flour on each piece. Then use wet hands (I keep a small vessel filled with water near me) to make a paste of the coating and spread it uniformly. This requires some practice.
Even if you do a dry coat of rice flour, it will taste delicious.
7.  Cook the fish covered in the pan on medium heat for 3-4 minute on each side. Check to make sure that the fish is cooked (it will become opaque and smell really good)
8.  Serve hot.