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Masala Fried Pomfret Recipe

Masala Fried Pomfret
How to make Masala Fried Pomfret

About Masala Fried Pomfret Recipe: A super easy 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.

  • Total Cook Time 50 mins
  • Prep Time 15 mins
  • Cook Time 35 mins
  • Recipe Servings1
  • Easy

Ingredients of Masala Fried Pomfret

  • For the fish:
  • 1 Pomfret
  • To coat Semolina
  • To shallow fry Oil
  • For the masala:
  • 2 tsp Ginger
  • 3 Garlic cloves
  • 1 tbsp Oil
  • 1/2 tbsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1 Lemon (juiced)
  • For the warm cabbage and kiwi salad:
  • 2 tbsp Oil
  • 1/2 tsp Mustard seeds
  • 1 Red chilli (slit)
  • 1 Green chilli (slit)
  • 2-3 Curry leaves
  • 1 Spring onion (sliced diagonally)
  • 1/2 cup Cabbage, shredded
  • Salt
  • Pepper
  • 1 Kiwi
  • 1/2 Vinegar
  • A pinch of Sugar
  • To garnish Coconut , grated

How to Make Masala Fried Pomfret

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Prepare the masala:

1.
In a blender mix together ginger, garlic, oil, turmeric, red chilli and lemon juice. Masala is ready.

Prepare the fish:

1.
Make gashes in the pomfret and apply the masala. Marinate it for 15 minutes.
2.
Coat it in semolina from both sides and shallow fry till golden.
3.
Serve with warm cabbage and kiwi salad.

Prepare the warm cabbage and kiwi salad:

1.
In a non stick pan add oil, mustard seeds, red and green chilli, curry leaves. Let them splutter.
2.
Add spring onions. Saute.
3.
Add cabbage. Saute and add salt and pepper.
4.
Turn off the heat.
5.
Add diced kiwi, vinegar and sugar. Mix well and let it cook in the pan's residual heat.
6.
Garnish with grated coconut.
7.
Serve with masala fried fish.

Key Ingredients: Pomfret, Semolina, Oil, Ginger, Garlic cloves, Oil, Turmeric powder, Red chilli powder, Lemon (juiced), Oil, Mustard seeds, Red chilli (slit), Green chilli (slit), Curry leaves, Spring onion (sliced diagonally), Cabbage, Salt, Pepper, Kiwi, Vinegar, Sugar, Coconut

Recipe Notes

You can give more time for marination since more the resting time, better will be the taste and flavour of the fish.
 

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