Crispy Pomfret Fry

Nutrition values are AI-estimated based on ingredients.

• 1 large pomfret fish
• 1 small bowl full of shallots
• 10-15 garlic cloves
• 5-7 small pieces of ginger
• 1 handful of fresh curry leaves
• 1-2 tablespoons of whole black peppercorns
• 1 tablespoon of cumin seeds
• 2-3 tablespoons of bright red chili powder
• 1-2 tablespoons of coriander powder
• 1 teaspoon of turmeric powder
• Juice of half a lemon
• Pinch of salt to taste
• Splash of water
• 1 cup of semolina (rava)
• Generous amount of cooking oil
• A few extra curry leaves

1. 1Clean the large Pomfret fish.
2. 2Score the fish with 3-4 diagonal slits on both sides.
3. 3Blend shallots, garlic cloves, ginger, fresh curry leaves, whole black peppercorns, cumin seeds, red chili powder, coriander powder, turmeric powder, lemon juice, salt, and a splash of water to form a smooth, thick marinade paste.
4. 4Generously apply the marinade paste all over the cleaned and scored pomfret, ensuring it penetrates the slits and belly cavity.
5. 5Let the fish marinate for about 15 minutes.
6. 6Spread approximately 1 cup of semolina (rava) on a plate.
7. 7Thoroughly coat the marinated fish with semolina on both sides.
8. 8Heat a generous amount of cooking oil in a flat pan (tawa) over medium heat.
9. 9Carefully place the semolina-coated fish into the hot oil.
10. 10Shallow-fry the fish for 5-6 minutes on each side until golden brown and crispy, occasionally spooning hot oil over it for even cooking.
11. 11Fry a few extra curry leaves in the hot oil until crispy.
12. 12Serve the crispy pomfret fry immediately, garnished with fresh and fried curry leaves, a lemon wedge, and sliced red onions.

These instructions are our analysis of the original video. Watch on YouTube →