4 skinless pomfret, sole, flounder, or halibut fillets, about 1.5 lb, 1 tablespoon minced fresh green chiles such as serrano, 2 teaspoons minced garlic, 15 fresh or dried kari leaves, finely shredded, 1.5 teaspoons paprika, 3 tablespoons fresh lemon juice, salt to taste, cayenne pepper to taste, 1/2 cup fine semolina/farina/corn meal, 1/4 cup vegetable oil, 2-4 tablespoons Royal Plum Chutney
In a small bowl combine the chiles, garlic, kari leaves, cayenne pepper, paprika, lemon juice, salt, and Royal Plum Chutney.Rub this mixture over the fish fillets and set aside to marinate for 30 minutes at room temperature.
Use 2 large nonstick frying pans, each big enough to hold 2 fillets without overcrowding.
Add half the oil to each pan and warm over high heat.While oil is heating dip fish in the semolina/farina/corn meal pressing down firmly so that coating sticks.
When oil is hot add 2 fillets to each pan.
Cook until the underside is brown and turn the side and cook until brown and crisp all over.
Serve it hot.
* All cook times in the recipes are approximate; please use your own judgement to ensure the food is completely cooked.
Ingredients listed are suggestions only.