Name: White Pomfret Fry recipe by Sujata Hande-Parab at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: White Pomfret pieces – 5-6(cut into two halves); For Marination – Lemon juice – ½ lemon or thick kokum juice – 1 tbsp; Turmeric powder – 1 ½ tsp; Salt – ½ tsp; Red chilli powder - 1 1/2 tbsp.; Garam masala – ½ tsp; Green Paste - Coriander leaves – ¼ cup; Ginger – ½ “; Garlic cloves- 4-5; Coating – Rice flour – 1 tbsp.; Semolina or sooji – ¼ -1/2 cup; A pinch of salt; Oil – 3-4 tbsp. for shallow frying

ABOUT White Pomfret Fry RECIPE

A seawater fish with one single bone. Found in the Atlantic, Indian and Pacific oceans. There are three types: silver, grey and black pomfrets. They are typically prepared whole after the inner organs of the fish have been removed. They are cooked in the form of curry or shallow fried or sometimes steamed. This is quite popular fish in Konkan, South and Goa region. In Maharashtra pomfret is prepared and consumed in every household either fried or in the form of curry. They do not have strong sea water odor and tastes amazing when fried. Dish is modified in various regions. I have learned this recipe from my Mother.

Ingredients Serving: 4

White Pomfret pieces – 5-6(cut into two halves)
For Marination – Lemon juice – ½ lemon or thick kokum juice – 1 tbsp
Turmeric powder – 1 ½ tsp
Salt – ½ tsp
Red chilli powder - 1 1/2 tbsp.
Garam masala – ½ tsp
Green Paste - Coriander leaves – ¼ cup
Ginger – ½ “
Garlic cloves- 4-5
Coating – Rice flour – 1 tbsp.
Semolina or sooji – ¼ -1/2 cup
A pinch of salt
Oil – 3-4 tbsp. for shallow frying

Instructions

Wash white pomfret. Pat dry and cut into two halves or keep as it is. Make gashes on both sides of the skin.
Blend Coriander leaves, Ginger, Garlic cloves into fine paste. Don’t add water.
In a plate take green paste, turmeric powder, garam masala, red chilli powder, salt, lemon juice. Mix it.
Rub and coat fish pieces from all the sides with this mixture. Push some masala inside the gashes.
Cover and keep aside for 30-45 minutes.
In another plate mix together sooji, rice flour and a pinch of salt.
Dip and coat all fish pieces with sooji rice flour mixture. Coat well from all the sides.
Heat oil in a nonstick pan until hot.
Gently place the pomfret pieces in hot oil. Lower down the temperature on medium-low flame. Cover with plate for 8-10 seconds. Remove the plate. Let it cook for 3-4 minutes.
Flip it and fry from another side for 3-4 minutes or until crisp. Drizzle some oil if required.
Drain off oil and remove on plate.
Garnish it with sliced onion, lemon wedges.
Serve hot with rice curry.

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