Crispy Pan Fried Pomfret Recipe
Indulge in the delightful flavors of Indian cuisine with this crispy pan-fried pomfret, a dish that tantalizes the taste buds while offering a perfect balance of spices and textures. This recipe serves four and is ideal as a side dish or an appetizer, and pairs beautifully with prawns coconut curry and steamed rice for a wholesome weekday meal.
Ingredients
Ingredient | Quantity |
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Pomfret fish | 1 (cut into 1-inch pieces) |
Sunflower oil | 2 tablespoons |
Sooji (Semolina/Rava) or breadcrumbs | ½ cup |
Salt | 1 teaspoon + extra for fish |
Coriander leaves (chopped) | 5 sprigs |
Fennel seeds (Saunf) | 1 teaspoon |
Whole black peppercorns | 3 |
Cloves (Laung) | 3 |
Turmeric powder (Haldi) | ½ teaspoon |
Dry red chillies | 4 |
Garlic | 3 cloves |
Ginger | 1 inch piece |
Tamarind | Marble-sized ball |
Nutritional Information
Nutritional Component | Amount per Serving |
---|---|
Calories | 250 |
Protein | 20g |
Carbohydrates | 15g |
Fat | 15g |
Fiber | 2g |
Instructions
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Preparation of Pomfret: Begin your culinary journey by thoroughly washing the pomfret under running water. Once washed, drain all excess water and sprinkle a little salt over the fish pieces. Set aside for approximately 5 minutes, allowing the salt to enhance the flavors.
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Making the Marinade: In a mixer grinder, combine the chopped coriander leaves, fennel seeds, whole black peppercorns, cloves, turmeric powder, dry red chillies, garlic, ginger, and the marble-sized tamarind. Add about 1/3 cup of water to facilitate grinding. Blend the mixture into a smooth batter, ensuring all spices are well incorporated.
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Marinating the Fish: Stir a teaspoon of salt into the prepared masala paste. Generously apply this flavorful marinade to the pomfret pieces, ensuring they are well coated. Let the fish marinate for about 10 minutes to absorb the aromatic flavors.
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Coating with Semolina: While the fish is marinating, take the semolina (or breadcrumbs) and place it on a plate. Once the marination time is up, take each piece of pomfret and coat it evenly with the semolina on both sides, creating a delightful crust that will add to the crunchiness of the dish.
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Frying the Pomfret: Heat a skillet over medium heat and add the sunflower oil, allowing it to warm up. Carefully place the coated pomfret pieces into the hot oil, ensuring they are not overcrowded. Fry the fish for about 3 to 4 minutes on one side, or until it turns golden brown and crispy.
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Flipping for Even Cooking: Gently flip the pomfret pieces to fry the other side, repeating the process until both sides are perfectly browned and crispy. Once done, switch off the heat and transfer the fried pomfret onto a serving plate.
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Serving Suggestions: Serve the crispy pan-fried pomfret as an enticing appetizer or a side dish alongside your favorite curry. This dish is best enjoyed hot, garnished with fresh coriander leaves for an extra pop of color and flavor.
Enjoy your culinary masterpiece, a crispy delight that not only showcases the rich flavors of Indian cuisine but also promises to bring smiles to the dining table!