Steps:

Step 1: Prepare the Fish and Marinade

1. Clean and Score: Ensure the pomfret is thoroughly cleaned. Score the fish deeply on both sides (making 3-4 gashes) so the marinade can penetrate to the bone.

2. Mix Marinade: In a bowl, combine the ginger-garlic paste, all the spice powders (red chili, turmeric, coriander, cumin), salt, and lemon juice/tamarind pulp. Add a tablespoon of water if the paste is too thick.

3. Marinate: Generously rub the marinade paste all over the fish, making sure to push the masala deep into the scored cuts.

4. Rest: Let the fish marinate for at least 30 minutes (1-2 hours in the refrigerator is even better) to allow the flavors to sink in.

Step 2: Coat and Fry

1. Prepare Coating: On a flat plate, mix the rice flour, fine semolina (rava), and a pinch of salt.

2. Coat the Fish: Take one marinated fish and gently press it onto the coating mixture, covering both sides completely. Do this just before frying to prevent the coating from getting soggy.

3. Heat Oil: Heat 3-4 tablespoons of oil or ghee on a flat pan or tawa over a medium flame.

4. Fry (Tawa Fry): Once the oil is hot, carefully place the coated fish on the pan.
   Fry the fish on one side for 4–5 minutes on a medium-low flame. This ensures it cooks through and becomes crispy without burning.
   Gently flip the fish using two spatulas (to prevent breaking) and cook the second side for another 4–5 minutes until it turns a deep, golden-brown and is wonderfully crispy.

5. Serve: Remove the fish and place it on a paper towel to drain excess oil.

Serving

Serve the hot, crispy Pomfret Fry immediately with:

• Lemon wedges

• Sliced raw onion rings

• Green chutney (Mint and Coriander)

• A side of Dal-Chawal (lentil and rice) for a complete Indian meal.