Pomfret or butter fish as some may call it in India, is one of the tastiest varieties in sea food. And frying this fish takes the taste quotient to the next level. We thought that we’ll keep the recipe simple. Although there are different styles of preparing this dish, ours involve the use of basic ingredients. Pair this dish up with chapati or roti and enjoy the not-very-fancy but authentic fish taste.
|Serves||Preparation Time||Cooking Time|
|4 People||5-10 Minutes||15-20 Minutes|
- 3 – 4 silver pomfret
- 1 tbsp black pepper powder
- 1 tbsp chilly powder
- 1 tsp turmeric powder
- 1 tsp ginger garlic paste
- 2 tsp lemon juice
- 3 – 4 curry leaves
- Salt to taste
- Oil for frying
Clean and wash fish thoroughly in lots of water.
Make slits on the fish with knife.
In a grinder, pulse pepper powder, chilly powder, turmeric, ginger garlic paste, lemon juice and salt to form smooth paste.
Rub this paste all over the fish and inside the slits. Add the curry leaves as well.
Leave it in the refrigerator for half an hour.
Heat oil in a pan. Place the fish in oil and shallow fry on both the sides until it turns brown and crispy.
Serve hot fish fry with rice.