Bhaajille Paaplet is what fried pomfret is called in Konkani language.
It’s quite a simple preparation but still very delicious! In the olden days when ‘RAGDAA & VARVANTAA’ were used for grinding purposes, the masala for frying i.e. red chillies, coriander seeds and turmeric would be ground to a thick paste using very little water. But as this cannot be attained in a mixer grinder, I prefer using spice powders instead.
1 large pomfret (cut into 1cm thick pieces)
1/2 tsp Red chilli powder (to be adjusted)
1/4 tsp Turmeric powder
1 tsp Corriander powder
Salt to taste
1 tsp Lemon juice
Rice rawa Or Semolina and rice flour mixed to get a coarse texture
Oil for frying
1. To begin making the Bhaajille paaplet, wash the pomfret thoroughly and clean it. Cut into 1cm thick pieces.
2. Rub in the lemon juice on all pieces.
3. Marinate the pieces with above mentioned spice powders and salt to taste.
4. Heat oil on a thick griddle and coat the pomfret pieces well with the rawaa from all sides.
5. Shallow fry the pieces on both sides till crisp.
6. Serve with Paapletaa aambat and hot steamed rice and Kokum Kadhi by the side.
To make rice rawa, wash raw rice grains in water and drain. Spread on a cloth and dry. When completely dried, grind lightly in a grinder to get a coarse rice rawaa. This is what’s traditionally used by the NKGSBs of Karwar for frying fish or even for making veg phodis!!