Ani's Kitchen Stories

This succulent on inside and crispy on outside Masala Pomfret fry is delectable sea food recipe that can perk up your weekend lunch or dinner or can even delight your guests. It’s delicious in every bite and equally easy to make and will definitely be your family’s favorite just like mine.

This recipe calls for basic ingredients that must be already laying in your pantry especially in every Indian kitchen. Inspired from the Mangalorean cuisine of Rava Fish fry, I’ve used semolina to coat the fish for the crispy texture.

Pomfret is my favourite among the sea fish because of its delicate taste and subtle no-fishy flavour. There’s no denying that my son also loves it and calls it a diamond shape fish.

Pomfret fish are high in fat content, provides calcium, vitamins A and D, including Vitamin B12. Pomfret is also an excellent source of Omega-3-fatty acid. Thus making it one of the nutritious fish and is also good for eyesight and healthy hair and skin.

The Crispy Masala Pomfret fry is best served as an appetiser or can be simply relished with rice and dal to make it a comforting meal.

Marinating the fish beforehand is good for the extra flavour and taste. Also it’s to be kept in mind to make a small cut in the fishes for the masala to penetrate inside.

It’s best to use the freshest of ingredients to bring out the best in flavour and taste.

➡️ Fresh Pomfret whole or cut into pieces

➡️ Freshly ground spices and yogurt for the marination

Coating the marinated fish in the semolina (Rava) to get the extra crispy goodness.

I’ve used mustard oil for frying the fish, you can use coconut oil or any vegetable oil of your choice.

Ingredients:

3 medium size pomfret

2 tbsp Yoghurt

1 tsp cumin powder

1 tsp coriander powder

1 tsp fennel seed powder

1 tbsp tamarind pulp

1/2 tsp garam masala

1/2 tsp turmeric powder

1/2 tsp chilli powder

1 tbsp Kashmiri chilli powder

1 tbsp crushed peppercorns

1/2 cup semolina (Suji/rava)

Oil for frying

Method:

▪️ First make cut into the pomfret. This’ll make the masalas penetrate inside the skin of the fish while marinating.

▪️ In a deep plate mix all the masala ingredients along with the yogurt.

▪️Apply the paste on the Pomfret, coat it well and marinate for half an hour.

▪️In a deep plate add the semolina and keep aside.

▪️Heat oil in a frying pan.

▪️Place the marinated fish on the semolina. Coat it on both sides.

▪️Gently place the semolina coated fish in the pan and shallow fry on both sides for approximately 10 to 12 minutes in low heat or until lightly browned.

▪️Serve hot as an appetiser or with rice and dal

Notes: If you have run out of semolina (rava) in your pantry, simply fry the marinated fish with the masala and enjoy with a squeeze of lime, pickled onion or onion rings.