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Rawa Fried Black Pomfret

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Rawa Fried Black Pomfret reminds me of the times when I was a kid. I used to hate pomfret like anything. I hardly used to eat it. Soon after my marriage I started eating white pomfret. I started liking it. One fine day hubby dear got some black pomfret and asked me to cook. I cooked it like any other fish. While having lunch, he asked me to taste a bit. First I said no, then I tried. I really liked it a lot.
Now my kiddo is growing up, and I always try to give her almost all types of fish. Since she is small she can’t identify the different types of fish. But she loves fish. From the smell of fish frying in kitchen, my toddler can identify that fish is cooked and she keeps waiting for her little share.
But the fish that we get here in Bangalore is not that fresh and cheap as in Goa. Here it’s very costly. But we Goan’s can’t do without fish. So atleast once in a while we get some fish and try out different things.
Many people ask me about the smell of fish and how we eat them. This question is mostly asked by vegetarian people. But one thing is if the fish is washed well and marinated well with turmeric powder and salt, the smell ceases to appear. Sometimes when I pass from near people’s house, I get dirty smell of fish frying in their kitchen. This is either because it’s not cleaned and marinated properly or because the fish is not fresh.
Cleanliness is of utmost important if non-neg food is cooked in kitchen. The fish or any non-veg item should be cleaned thoroughly. Then it should be cooked completely and the waste should be disposed off before it starts stinking. So every time I cook fish or chicken, I clean my kitchen very well with dettol or phenyl.We GSB’s i.e. “Goud Saraswat Bramhins” in Goa always cook fish and that too in a clean and hygienic way.
 Do try out the below fish recipe and please drop me a line in the comment form 🙂

Ingredients:

1 kg Black Pomfret
1 tablespoon turmeric powder
2 tablespoon’s chilly powder
1 tablespoon salt
1 cup rawa / semolina
1 cup rice flour
1 tablespoon tamarind paste (optional)
1 tablespoon oil

Procedure:

Wash the pomfret till its clean.

In a small plate, mix salt, chilly and turmeric powder.
Put in this 2 tablespoon water and make a thick paste.
Apply this to the fish and let it marinate for 30 Min’s to 1 hour.

For frying:
     Mix the rice flour, rawa, pinch of salt, 1/4 tsp each of turmeric powder and chilly powder. Put this on a big plate.
If you wish you may also apply ginger-garlic paste to it.

Coat the fish in this rawa. Ensure that it is coated with rawa on both sides and the edges too.

Heat the frying pan and spread 1 tablespoon oil. Add more if required.
Place the fish on the pan and fry on low flame.
After 10 minutes turn them to the other side.
Fry them for 20 minutes.
You know they are done when they turn brown.

Note: Always fry fish on low flame and do not cover it while frying. Marinated fish will stay fresh in deep freezer for upto 2 weeks. Just thaw and fry.

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Reader Interactions

Comments

  11. [email protected]

    G'day Raksha, Googled Black Pomfret Fish and found you! Unfamiliar with this Chinese fish but is onsale everywhere for Memorial Day holiday. I stopped eating fried foods 40 years ago. Do you have an alternative recipe for cooking this? Tempting as your fried recipe sounds! Thank you, Raksha.
    Robin

    Reply

  12. durgs

    Was searching for black pomfret on Google and this page showed up right below the Wikipedia entry. Second position in search results! Damn good job! Just go easy on the 'apostrophe S', if you know what I mean 🙂

    Reply

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