Lepo Fish / Sole Fish Fry & Green Split Moong with Rice
- Leander Fernandes
- Aug 12
- 2 min read
Crispy Lepo Fish Fry with hot steamed rice and comforting Green Split Moong for a wholesome, flavour-packed meal.
Lepo / Sole Fish Fry
Ingredients
Fish Preparation
14 Lepo / Sole fish, cleaned, descaled, and washed well
2 tsp turmeric powder
1 tsp salt
Marinade
2 tbsp chilli powder
1 tsp pepper powder
¼ tsp turmeric powder
¼ tsp Tempero di Cuddi spice powder (or garam masala)
1 tbsp ginger garlic paste
Salt to taste
1 tbsp vinegar
Water – just enough to make a paste
Coating
Semolina & rice flour mix (2:1 ratio)
For Frying
Oil for shallow frying
Method
1. Pre-preparation:
Coat the cleaned fish with 2 tsp turmeric powder and 1 tsp salt.
Set aside for 30 minutes. Wash and drain well.
2. Mix all marinade ingredients to form a smooth paste.
Coat the fish evenly with the marinade.
3. Coat each marinated fish in the semolina–rice flour mixture.
Frying:
Heat oil in a pan.
Shallow fry the fish until golden and crispy on both sides.
Drain excess oil on kitchen paper.
Green Split Moong
Ingredients
300 grams of green split moong, washed and soaked for 2 hrs
1 tbsp coriander powder
½ tsp cumin powder
¼ tsp pepper powder
¼ tsp garam masala powder
¼ tsp chilli powder
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
2 green chillies, finely chopped
Salt to taste
1 tbsp ginger garlic paste
1 stock cube
Clarified butter (ghee) for cooking
Warm water as required
Method
1. Boil soaked moong until cooked to your liking. Set aside.
2. Heat clarified butter in a pan.
Sauté onions until lightly golden.
Add tomatoes and cook until soft and mushy.
3. Stir in green chillies and crumbled stock cube.
Add ginger garlic paste and ½ cup water.
Cook for 1 minute.
4. Add coriander powder, cumin powder, pepper powder, garam masala, chilli powder, and salt.
Sauté for another minute.
5. Add the cooked moong and warm water to adjust consistency.
Simmer for 15 minutes on low flame.
Tempero di Cuddi spice powder recipe:
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