Spicy Pomfret Fry
Spicy Pomfret Fry is a traditional fish fry made with basic spices and deep-fried. This crispy and spicy fried fish pairs perfectly well with any curry and steamed rice.
Servings 2
Ingredients
- 500 grams Fish
- 1 tablespoon semolina for coating
- ½ cup cooking oil for frying
For Fish Fry Masala paste
- 2 tablespoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- ½ teaspoon turmeric powder
- ¼ teaspoon methi powder optional
- 1 tablespoon ginger & garlic paste combined
- 2 tablespoon lemon juice
- 1 tablespoon coconut oil
- 5 curry leaves finely chopped
- 3 tablespoon water
- 1 teaspoon salt
Instructions
Prepare the Fish
- Clean the fish thoroughly under running water. Pat dry with a kitchen towel and make small slits on the fish skin to make it easy for marination.
For the Fish Fry Masala
- In a bowl, combine together red chili powder, coriander powder, cumin powder, black pepper powder, turmeric powder, methi powder, ginger & garlic paste, lemon juice, coconut oil, curry leaves, and salt. Mix this well along with water as needed to make a thick sticky paste.
For Fish Fry
- Apply the spice paste in a thin layer over the entire fish and inside the slits. Set it aside and let it marinate for 1 hour.
- Heat a flat pan with cooking oil as required for 5 minutes on medium flame.
- Lightly sprinkle some semolina to coat the fish. Then slowly place the marinated fish in the hot oil and fry for 10 minutes on each side. You can cook on slow to medium flame until you get a crispy and golden crust.
- Remove from pan and place the fried fish on a kitchen tissue to absorb all the excess oil.
- Serve hot with dal and steamed rice.