Few words on Pomfret :
Pomfret also localy called a paplet in maharashtra and parts of India is a fish that most of them cherish to have. It is basically a 5 star fish when it comes to taste and structure. The bones of the fish run throughout the center hence making it very easier for people to consume.
Pomfret is usually deep fried or grill roasted due to its moist nature. it has a “non-fishy” flavour.
It feels light after having this fish yet a small size pomfret can easily fill your appetite and soul.
Without further explanation lets head on to the very basic recipe. There are many varieties to make this fish but the best of all observed in my village side is what i am going to share with you.
The best taste can be achieved with:
Fish fry tastes heavenly when the spices are hand grounded in stone pestle and cooked in earthenware in open fire. later serve it over a banana leaf, completing the main course with sambar, rice and this fish fry. Words will not justify the feeling of having such a soulful dish.
Method of preparation :
- Always wash the fish as many times as you can. make smaller incision on the fish over both sides. so the masala can be spread inside properly. And take a wide plate.
- Add the spices like turmeric powder, kashmiri red chilli powder, spicy red chilli powder, coriander powder, salt, prefereably fresh ginger-garlic paste, lime juice and oil.
- mix well with your hand for 2-3 minutes. after bringing all the spices together, add a tspn of corn flour and rice flour to it. mix well again. The moment you have add in the flour, do not delay and quickly add it over the fish and set it to fry.
- Reason being, once the flour goes in the flour will tend to absorb all the spices and start making the masala a bit tighter. for this reason we can add a few drops of water but not much. since the ginger garlic paste itself will be a wet mixture in it.
- Few prefer to sit the fish with marination for some time but i personally feel that pomfret can be set to fry immediately once the masala is applied.
- In a wide shallow fry pan. add desired amount of oil. add few curry leaves. it should not take more than 8 – 10 mins on each side over low flame. Do not let the fish turn too crispy or brown otherwise the juicy and moist flavours of fish will be lost.
- Transfer over to a paper towel and serve hot.
Thats all about a very simple pomfret fry that will require 4 ingredients thats already available in your kitchen. the same masala can be used for few other Indian fishes that you wish to fry.
Store bought fish fry masala:
- There are also alot of fish fry masala available in the market these days. They give you that extra spicy flavour. But the fish made with fresh spices always wins the heart.
- The benefit of keeping the spices simple is that you will be able to taste the actual flavour of fish. Every fish carries it own unique flavour. but choosing the right spices and methods of preparation is very important.
Have a nice day ❤