How to make Fried Pomfret -

This classic fried pomfret recipe is the perfect dish for a nice and lazy afternoon lunch

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Small whole pomfrets, Fresh coconut (ताज़ा नारियल)

Cuisine : Indian

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Barley Dosa Cranberry Walnut Cookies - SK Khazana Dhokla Babycorn Snack

Fried Pomfret

Fried Pomfret Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Fried Pomfret Recipe

  • Small whole pomfrets cleaned 4

  • Fresh coconut scraped 4 tablespoons

  • Fresh coriander leaves roughly chopped 4 tablespoons

  • Garlic 8-9 cloves

  • Green chillies 4

  • Tamarind pulp 4 teaspoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 2 teaspoons

  • Oil to shallow fry

  • Semolina (rawa / suji) for coating

  • Fresh mint sprigs to garnish

  • Onion rings to garnish

  • Lemon wedges to garnish

Method

Step 1

Put coconut, coriander leaves, garlic cloves and green chillies in a grinder jar, add little water and grind to a fine paste.

Step 2

Transfer the paste into a bowl, add tamarind pulp, salt, turmeric powder and red chilli powder and mix well.

Step 3

Add the pomfrets and rub the marinade all over them. Set aside for 10 minutes.

Step 4

Heat oil in a non-stick tawa. Coat each fish in semolina and place them on the tawa, 2 at a time, and cook, turning sides till evenly cooked and crisp on both sides.

Step 5

Place each fish on a separate serving plate, garnish with mint sprig, serve hot with onion rings and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.