I took out the fish stored in my freezer. I deep fried some fish smeared with turmeric powder, salt, black pepper powder, and pounded coriander seeds. After I deep fried the fish, I made a simple Thai-style dip that is so packed with flavour.
When I was young, I used to watch a mee goreng hawker tossing the noodles in a big iron wok fired by charcoal stove! The smell of the mee goreng that wafted from that wok and his frying spatula clanking on the sides of the work is so unforgettable!
I learnt how to prepare fish using semolina in 1989 when I made my first trip to Goa. Since, then it is one of my favourite ways to prepare fish or prawns. I also came across fish prepared with semolina in some parts of Karnataka.