It is difficult to get fresh seafish here in Hyderabad. However got some really good pomfret the other day at Matsya darshini which is on Road no 10, Bajara Hills. Cooked a variation of the normal Konkani fish fry with slightly added south indian flavors from Kadipatta and garlic. 
We liked this variation over my normal fish fry...

Method

1. Crush handful of curry leaves and 3-4 garlic pods using a mortar and pestle. Add pinch of turmeric, 1/2 tsp of jeera powder, 1/2 tsp coriander powder, 1 tsp red chilli powder,1 tsp tamarind extract and salt according to taste. I applied this paste to approximately 1 kg(before cleaning) of fish.
2. Marinate thinly cut slices of black pomfret with this paste.
3. Heat oil for deep frying in a pan. Mix 2 tbsp of Rawa (sooji) and 1 -2 tsp rice powder in a  plate. Roll the fish pieces in this powder and then deep fry till crispy brown.
4. Serve hot!

A simple and yummy recipe which my grandmother taught me. My granny who is 78 loves to cook anything new (and of course within the cuisine that suits her) that she reads or sees on TV.  Whenever we call her, she always has some or the other new recipe to tell us about. She likes to share new recipes which she tried out and liked. I hope I am able to be half as enthu as her when I am old :) So this is one such tried and tested recipe that she had read in a newspaper.


Method
1. Clean and de-vein the prawns. Keep the tail on - it gives a crunchier taste to the dish.
2. Marinate the prawns with red chilli powder, salt, turmeric, ginger garlic paste for at least half an hour
3. Add one egg white to the marinated prawns.
4. Heat refined oil for deep frying. Roll the prawns in cornflour and deep fry on medium flame till crispy brown. Drain on absorbent paper.



P.S. I was so hungry that I forgot to take pics after frying these. We started our lunch and then when a few were remaining, it struck me that I should take a pic..thats why this pic with a so few prawns...will replace the pic next time I cook this again!!