How to make Pomfret Tawa Fry - SK Khazana -
Pomfrets marinated with minimal masalas, rolled in semolina and rice flour and shallow fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfrets (पापलेट), Lemon juice (नींबु का रस)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Pomfret Tawa Fry - SK Khazana checkout Steamed Fish With Ginger, Basil Patrani Macchi, Breaded Fish with Parsley Butter, Fish Fry in Banana Leaf . You can also find more Snacks and Starters recipes like Dumdar Prawns Sweetcorn Baked Veg Cinnamon Hazelnut Muffins Leftover Roti Rice Rolls
Pomfret Tawa Fry - SK Khazana Recipe Card
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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Pomfret Tawa Fry - SK Khazana Recipe
Pomfrets cleaned 4 medium
Lemon juice 1 1/2 tablespoons
Salt to taste
Turmeric powder 1/2 teaspoon
Ginger-garlic-green chilli-coriander leaf paste 1 tablespoon
Red chilli powder 1/2 teaspoon
Method
Step 1
Make incisions on both side of the pomfrets and place them on a plate. Sprinkle drizzle 1 tablespoon lemon juice and add turmeric powder, ginger-garlic-green chilli-coriander leaf paste and chilli powder and rub well on both sides. Set aside for 5-10 minutes.
Step 2
Put semolina and rice flour on a plate and mix well.
Step 3
Heat sufficient oil in a non-stick pan. Roll the pomfrets in the semolina-rice flour mixture and place in the pan and shallow-fry, turning sides, till evenly golden on both sides.
Step 4
Transfer them on a serving plate, garnish each pomfret with some chives and micro greens and serve immediately.
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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.
