Pomfret Fry

Method

1. Step 1

   Cleaning and Marinating the Fish

2. Step 2

   Soak the kokum pieces into luke warm water for 5 mins.

   Expand
3. Step 3

   In the mean time wash, cut and prepare the fish for marination. While cutting the fish trim the fins and the tail and cut the head portion clean out the inner part of the fish.

4. Step 4

   Make slits on the pomfret.

   Expand
5. Step 5

   Marinate the Pomfret with salt, turmeric powder and Kokum extract for 5- 10 minutes .

6. Step 6

   Now add the Malwani Masala / (Deggi mirch powder + Garam Masala ) and marinate the fish atleast 1/2 an hour before frying.

7. Step 7

   For the Coating

8. Step 8

   To make the coating mix Rice flour, rava ( semolina), Malvani Masala and salt in a plate.

9. Step 9

   Coat the marinated pomfret with the coating.

10. Step 10

    Heat 4-5 tsps oil on a skillet  or a frying pan and shallow fry the fish. ( Do not over heat the oil or the coating might burn. Also take care the fish is fried on a slow flame on both sides carefully turning them 2 times at regular intervals. Small to medium sized pomfret does no take too long to cook so the fish should be done in 8-10mins )

    ExpandExpand
11. Step 11

    Additional Notes:-

12. Step 12

    I used small to medium sized whole, however you can use whatever size is available. The procedure remains the same. You may also use small pieces of fish.

13. Step 13

    For the kokum juice/extract you may soak few kokums  in very little lukewarm water. Alternatively you can also make use of ready made kokum extract.

14. Step 14

    Malwani Masala used for this fish preparation is a blend of 2-3 varieties of  dried red chillies and whole  Garam  Masala which is fried and then powdered. Malawani Masala is easily available in any store that sells Spices and Masala. Alternatively you may use a combo of Deggi Mirch Powder along with powdered Garam Masala.