Pomfret rolled in seasoned flour and cooked with mushrooms and capsicum, drizzled with a zesty, lemony sauce.
Fish recheado is a Goan dish but the word recheado means stuffed in Portuguese. Here is a masala stuffed pomfret recipe by Chef Sainora that will surely make your mouth water.
A very easy to make masala fish marinated in a range of spices and coated in semolina before frying. Served with a sweet and tangy warm cabbage and kiwi salad.
Pomfret fillets coated with a cornmeal and mustard paste, fried in a spiced oil. Crusted with fried onions and served with aubergines, tomatoes and a little lemon juice.
The classic Parsi fish preparation by ace Chef Rajdeep Kapoor. Pomfret fillets coated in coconut chutney, wrapped in banana leaves and steamed.
A healthy Patra-Ni-Machchi recipe, only with some mustard oil to give flavor. Pomfret wrapped in a tangy marinade and steamed in a banana leaf.
Pomfret fish cooked in a creamy coconut milk gravy with mustard seeds, curry leaves, tomatoes and turmeric.
Fish marinated with yogurt and an assortment of masalas. Grilled till golden and crisp.
Pomfret fillets season with flour, masalas and pan fried till golden. Seasoned with grapes, herbs, nuts and lemon juice. Served with grilled vegetables.
This is a Mangalorean Catholic home recipe made with either pomfret or fillet of fish and flavoured with burning coal served like a dry side dish.
Once upon a time, the seas girdling India were thick with fish. Tuna, mackerel, pomfret abounded and there was enough for everyone.