Pomfret Masala Fry
Pomfret masala fry is a white pomfret fry recipe in which pomfret fish is marinated with spices, coated with flour and is shallow fried on tava or griddle. This Indian style fish fry is an easy masala fried fish recipe and can be served as an appetizer.
Servings 3 White pomfret
Ingredients
- 3 white pomfret
- 2 sprig curry leaves
- 1 inch ginger peeled and chopped
- 5-6 garlic cloves chopped
- 2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- To taste salt
- 5 tablespoon water or as needed
- 4 tablespoon oil
- Few coriander leaves for garnish
For coating:
- 1/2 cup rice flour
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ teaspoon salt
Instructions
- Wash the pomfret and clean it. Refer to this to know how to clean a pomfret at home.
- Make 2 or 3 gashes on the fish.
- Add ginger and garlic in a mortar and pestle and make a paste. Keep aside.
- Take a mixing bowl, add the spices namely red chili powder(or paprika), turmeric powder, cumin powder and coriander powder. Add the ginger and garlic paste made using mortar and pestle. Add salt. Add water little at a time and make thick paste.
- Apply this spicy masala paste to the silver pomfret and keep it aside for 20 minutes to marinate.
- Take a plate and add rice flour, red chili powder, turmeric powder, and salt. Mix and keep aside.
- Heat a frying pan and add 3 tablespoon oil.
- After oil gets heated, nicely coat the marinated pomfret in rice flour and place it in the frying pan.
- Add some curry leaves in the frying pan besides the pomfret.
- Add little oil on top of the pomfret and fry for 10 minutes on medium to low flame.
- Flip to other side and fry for 10 more minutes on low flame.
- Garnish with finely chopped coriander leaves.
Video
Notes
- You can keep marinated pomfret in deep freezer, thaw and use before frying.
- Little lemon juice can be sprinkled to enhance taste while serving.
- Always serve fish hot.