Name: Black Pomfret Fry recipe by Sujata Hande-Parab at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Black Pomfret pieces – 8-9 pieces (preferably thin slices); For Marination – Lemon juice – ½ lemon or thick kokum juice – 1tbsp or thick Tamarind paste – 1 ½ tsp; Turmeric powder – 1 ½ tsp; Salt – 1 tsp or to taste; Red chilli powder - 1 1/2 tbsp.; Garam masala – 1 1/2 tsp; Coating – Rice flour/gram flour– 2 tbsp.; Semolina or sooji – ¼ -1/2 cup; Salt a pinch; Oil – 3-4 tbsp. for shallow frying

ABOUT Black Pomfret Fry RECIPE

Black pomfret is popularly known as Halwa fish in Maharasthra. Most prized and tastes amazing when fried. This fish has indigenous fishy flavor which can be reduced by applying lemon juice or tamarind pulp. If you are buying fresh unfrozen fish, make sure that the flesh is firm and unmarred. It a simple recipe require few ingredients and less time for preparation.

Ingredients Serving: 4

Black Pomfret pieces – 8-9 pieces (preferably thin slices)
For Marination – Lemon juice – ½ lemon or thick kokum juice – 1tbsp or thick Tamarind paste – 1 ½ tsp
Turmeric powder – 1 ½ tsp
Salt – 1 tsp or to taste
Red chilli powder - 1 1/2 tbsp.
Garam masala – 1 1/2 tsp
Coating – Rice flour/gram flour– 2 tbsp.
Semolina or sooji – ¼ -1/2 cup
Salt a pinch
Oil – 3-4 tbsp. for shallow frying

Instructions

Wash and drain out water completely. Pat dry fish pieces with kitchen towel.
In a plate mix together turmeric powder, garam masala, red chilli powder, salt, lemon juice. Mix it.
Rub and coat fish pieces from all the sides with this mixture.
Keep aside for 30-45 minutes.
In another plate mix together sooji, rice flour and a small 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. Reduce the heat to 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.
Drain off oil and remove on plate.
Garnish it with sliced onion, lemon wedges.
Serve hot with rice curry or as an appetizer.

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