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    Default Parsi fried fish

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    Pomfret fillets 2

    Lemon, cut into wedges 3

    Oil to shallow fry

    For marinade

    Red chilli powder 1 teaspoon

    Turmeric powder 1 teaspoon

    Lemon juice 1/2 teaspoon

    Salt to taste

    Apply red chilli powder, turmeric powder, lemon juice and salt to the fillets and leave to marinate for half an hour in the refrigerator.Heat sufficient oil in a pan on moderate heat. Shallow-fry the fish till cooked on both sides. Drain onto an absorbent paper. Serve hot, garnished with lemon wedges and green chutney.



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