Black Pomfret Fry | How to make Black Pomfret Fry

By U K  |  8th Jan 2016  |  
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  • Black Pomfret Fry, How to make Black Pomfret Fry
Black Pomfret Fryby U K
  • Prep Time

    65

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

27

0





About Black Pomfret Fry

Typical Malwani dish made all over Malwan and coastal regions and is almost a staple food along with rice and fish curry. There are various ways to make it. This is just one of them.

Black Pomfret Fry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Black Pomfret Fry is just mouth-watering. This amazing recipe is provided by U K. Be it kids or adults, no one can resist this delicious dish. How to make Black Pomfret Fry is a question which arises in people's mind quite often. So, this simple step by step Black Pomfret Fry recipe by U K. Black Pomfret Fry can even be tried by beginners. A few secret ingredients in Black Pomfret Fry just makes it the way it is served in restaurants. Black Pomfret Fry can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Black Pomfret Fry.

Black Pomfret Fry

Ingredients to make Black Pomfret Fry

  • Black Pomfret - Medium to large Fish 2, cut in pieces
  • Salt as per need
  • Red chilly powder 4-5 tsp
  • Turmeric powder 1 tsp
  • Fish fry masala 2 tsp
  • Olive oil as per need for shallow frying
  • Semolina or Rice flour - 1/2 cup

How to make Black Pomfret Fry

  1. Wash and clean fish under running water and pat dry it.
  2. Make a mixture of red chilli powder, turmeric, salt and fish fry masala or Malwani masala.
  3. Add some salt and rub this mixture to the fish after making slits on the full fish or applying the same to slices of the cut fish.
  4. Keep aside to marinade at least for 1 hour.
  5. Heat a thick pan on medium heat. Take each piece of fish and dust in rice flour or semolina.
  6. Shallow fry these pieces with oil as required.
  7. Remove when done on a tissue to drain out the excess oil and serve hot.

My Tip:

Always add that Malwani fish masala to get the typical Malwani taste and marinate for at least an hour if not more.

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