Pan fried Indian style pomfret is an easy to prepare dish which can can be served as side dish or even on it's own. Coated with aromatic Indian spices this succulent and juicy pomfret are ideal as a bachelor recepi as well. Minus the marination timing, this dish can be prepared in a jiffy without compromising on the taste.
I bought some fresh white pomfret for pan fry for our Sunday lunch. I cooked claypot fish curry and made this pomfret dish as a sides and everyone at home love it. The masala are not overpowering and the fish are soft and not dried out. Somehow, the ajwain or carom seeds gives that wonderful nutty flavour to the delicious fish. Serve with lemon wedges,cucumber slices and a sprinkle of chilly flakes for the extra kick.
Ingredients
1/2 kg pomfret, cleaned & scored
4-5 tbsp coconut oil
For The Marinade
1 1/2 tbsp lemon juice
1 tbsp ginger garlic paste
1 tsp salt
1 tbsp Kashmiri chilly powder
For The Masala
1 1/4 tbsp coriander powder
1 1/4 tbsp cumin powder
1 tbsp kashmiri red chilly powder
1 1/4 tsp garam masala
1 tsp turmeric powder
2 1/2 tbsp ginger garlic paste
1 tsp carom/ajwain seeds
1 tbsp fennel powder
2 tbsp Kasthuri methi,crushed
1 tsp salt
1 1/2 tsp gram/besan flour
1 tbsp coconut oil
For Garnishing
Cucumber slices
Lemon wedges
Sprinkle of chilly flakes
Methods
In a bowl, add all the imgredients listed under "For The Marinate" and mix well. Rub the fish with the paste and marinate for 30 minutes.
In another bowl, add all the ingredientd listed under "For The Masala" and mix well. Rub in the masala to the marinated fish.
Heat a tawa with coconut oil and place the fish on the tawa and gently give a shake to prevent from the fish from sticking on the tawa.
Cook for 4-5 minutes and gently flip the fish to cook on the other side. Cook for another 4-5 minutes and transfer tp a serving plate.
Serve with lemon wedges,cucumber slices and a sprinkle of chilly flakes.
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