Pomfret Fish Fry

Pomfret fish fry is a house favourite, ranking second only after seer fish fry. I cook seafood almost every week because of its health benefits. Even though fish curry is healthier, kids prefer fish fry. So it is mandatory for me to prepare curry and fry every time. As the fish I have used is of smaller size, I have fried it as a whole. Don’t forget to make slits on the fish before applying the ground masala. This ensures that the masala is fully absorbed by the fish. If you are buying bigger size, you can make with cut pieces. The ground masala with all the added spice powders gives a nice aroma and flavour to this dish. The spices I have mentioned are the ones which we usually use at home. You can experiment with masalas of your choice.

This recipe was given by my co-sister viji. She prepares the same recipe with a different fish. All of us at home are great fans of her cooking. Whenever we go to my in-law’s place in Trichy, my father -in -law makes sure that fish is cooked at home. So whenever I make this fish fry I’m reminded of the fish feast we have at my in-laws place. Make this Sunday special dish and enjoy your afternoon meal!

Preparation time: 30 minutes |Cooking time: 15 minutes

Course: sides |Cuisine: South Indian

Ingredients:

Pomfret: 7 to 8 pieces(whole)

Big onion- 1

Garlic pearls- 7 to 8

Saunf powder( sombu thool)- 1 tsp

Pepper powder- 2 tblsp

Chili powder- 1 ½ tblsp

Turmeric powder- ¼ tsp

Salt- as needed.

Method:

1. Clean and wash the fish pieces. Let all the water drain. Make slits all over the fish with a knife.

2. Add onion, garlic pearls, saunf powder, pepper powder, chili powder, turmeric powder and salt to mixer. Grind everything into a smooth paste.

3. Apply the paste over the fish pieces. Marinate for 30 minutes.

4. Heat a tawa and add oil. Add the pieces to the tawa. Let it cook on one side.

5. Flip it over. Add a little oil and cook the other side too. Make sure both the sides are cooked well and the pieces turn slightly crisp.

6. Remove from fire and serve hot.

Notes:

· I have used the whole fish as it is. You can also use this recipe on cut pieces too.

· Increase pepper powder and chili powder quantity according to your spice levels.

· If you are using whole fish like me, make sure the spice level is in the higher side. Otherwise it might taste bland.

· After frying, if you feel the spice is less, you can sprinkle pepper powder over the fried pieces and fry it further for few more minutes.

Step by step pictures

clean and wash the fishes.

Make slits on both side

Add onion, garlic pearls, saunf powder, pepper powder,

chili powder, turmeric powder and salt to mixer

grind everything into a smooth paste

apply the grounded masala to the

fishes and marinate for 30 minutes

heat oil on a tawa.

add the pieces and fry well.

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