How to make Fish In Sweet And Sour Sauce -

Pomfret slices cooked with a piquant masala

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pomfret (पापलेट), Tomatoes (टमाटर)

Cuisine : Fusion

Course : Main Course Seafood

For more recipes related to Fish In Sweet And Sour Sauce checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Chingri Macher Malai Curry Bhapa Ilish Chingri Malai Curry Butter Grilled Fish

Fish In Sweet And Sour Sauce

Fish In Sweet And Sour Sauce Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet and Sour

Ingredients for Fish In Sweet And Sour Sauce Recipe

  • Pomfret 2 medium

  • Tomatoes 1/4 cup

  • Onion sliced 1 large

  • Ginger paste 2 teaspoon

  • Garlic paste 2 teaspoons

  • Cumin powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Green chillies slit 3

  • Tomato chopped 1 medium

  • Vinegar 1 tablespoon

  • Worcestershire sauce 1 tablespoon

  • Sugar 1 teaspoon

  • Refined flour (maida) 1 tablespoon

  • Salt to taste


Step 1

Trim fish, remove the head and clean the insides. Cut into one inch thick slices and wash thoroughly. Pat dry. Heat oil in heavy bottomed pan on moderate heat. Add onion and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, coriander leaves and slit green chillies.

Step 2

Fry till the mixture turns light brown. Place fish slices gently in the pan and cook, gently spooning the masala over the slices. Add tomato. Blend vinegar, Worcestershire sauce, sugar and refined flour and stir into the fish-tomato mixture. Add one cup of hot water and salt to taste.

Step 3

Cover the pan and allow to simmer gently over very low heat for ten minutes or until fish is cooked. There should be a piquant, thick gravy clinging to the slices of fish. Adjust seasoning. Remove from heat.

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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 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.