This is a simple fish fry recipe and takes me back to my childhood – as my mother use to make fish this way.
Prep time: 15 min
Cook time: 15 min
Things you need:
Garlic pods—chopped … 4-7
Ginger—chopped … 1 inch piece
Tamarind pulp (or Lemon or lime juice … 1/2 to 1)
Lemon or lime juice … 1/2 to 1. Also could use tamarind juice to bring the tangy-sour flavor
Cooking oil … few tbsp
Corn/Semonlina flour …cup
Garam masala, Salt, Chili powder … as per taste
1 Kilo Pomfret (or other white/delicate fish)
Pomfret, locally known as “paplet,” holds a special place in the hearts and kitchens of Mumbai’s seafood lovers. Its mild, delicate flavor and tender flesh make it a prized catch, often featured in traditional Maharashtrian and Goan cuisine. For Mumbaikars, pomfret is a staple in family meals and festive feasts, celebrated for its versatility in dishes like fried pomfret, pomfret curry, or grilled with spices. Its popularity stems from its clean taste, easy preparation, and the city’s coastal proximity, making fresh pomfret readily available at local markets. It’s a fish synonymous with coastal comfort food in Mumbai.
Fortunately, I was able to buy fresh Pomfret in the Den Haag market. It was not the silver one, but the black/grey one.
Pomfret is a lovely fish and it doesnt take much to clean it. Also it does not have hard scales.
Cut the fish in 1 inch blocks, with the bone in the middle.
Take the chopped ginger and garlic in a pestle and mortar and grind it into a paste. I prefer to do it this way, rather than a blender as the blender makes it too smooth and it looses its chunks and personality. Also, the paste retains its ginger/garlic flavor, rather than the flavor getting drained in the juices.
Soak the tamarind in water to make a tangy pulp. If you dont have tamarind, lime/lemon juice will suffice
Then mix the ginger garlic paste + squeezed lemon along with salt and masala/chili and let the fish marinate for 15-20mins.
Once the fish is marinated. Please take the flour in a plate. Dip the fish in the flour so as to coat it overall and fry it in a grill pan. As it is a delicate fish, you wont need more than 10 mins to cook it. I usually serve this with steamed rice.
