Tuesday, November 24, 2020
ADVT 
Main

Five Pomfret Fish Fry

By Chef Sanjay Thumma, 29 Mar, 2020

    Popular pomfret fish fry featuring 5 different marinades

    A South Indian-style pomfret fish fry; one of the easiest and delicious dishes to make. This recipe involves fish fried using five types of marination.

    Ingredients

    Flavour 1

    • 1 pomfret fish

    • 1 tbsp chickpea flour

    • 1 tbsp rice flour

    • ½ tsp carom seeds (ajwain)

    • 1 tsp ginger garlic paste

    • 1 tsp Kashmiri chilli powder

    • Salt to taste

    • Oil as required

    Flavour 2

    • 1 pomfret fish

    • 1 tbsp corn flour

    • 1 tbsp white flour (maida)

    • 1 tsp ginger garlic paste

    • 1 tsp coriander powder

    • 1 tsp cumin powder

    • 1 tsp garam masala

    • 1 tsp red chilli powder

    • 1 string of curry leaves

    • Water as required

    • Salt to taste

    • Oil as required

    Flavour 3

    • 1 pomfret fish

    • 1 tsp dry coconut powder

    • 2 cloves

    • ½ tsp cumin seeds (jeera)

    • ½ tsp fennel seeds

    • 2 Byadgi chillies

    • ½ tsp pepper

    • ½ tsp poppy seeds

    • ½ tsp coriander seeds

    • Salt to taste

    Flavour 4

    • 1 pomfret fish

    • 2 tbsp white flour (maida)

    • 2 tbsp corn flour

    • Salt to taste

    • Water as required

    • Oil as required

    Flavour 5

    • 1 pomfret fish

    • ¼ cup coriander mint paste

    • 1 tsp ginger garlic paste

    • 1 tsp pepper

    • 1 tsp chilli powder

    • 1 tsp turmeric powder

    • 1 tsp sambar powder

    • Salt to taste

    • 2 tbsp poppy seeds

    Preparation

    • Firstly clean the pomfret fish. Use a knife to cut slits about an inch apart across the top of the fish.

    • Type 1: In a bowl mix all the ingredients well. Marinate the fish and deep-fry it in hot oil till it is cooked and crispy, as per desired taste.

    • Type 2: In a bowl mix all the ingredients well, adding a little water. Coat this mixture onto the fish in hot oil till it is cooked as per desired taste.

    • Type 3: Grind all the mentioned ingredients into a fine powder and apply it to the fish well. Then, deep-fry the fish in hot oil till it is cooked as per desired taste.

    • Type 4: Take a bowl, add corn flour, white flour, some salt and mix it well. Now add water and make it into a thick paste. Coat this mixture to the fish and deep-fry it in hot oil till it is cooked as per desired taste.

    • Type 5: In a bowl mix all the ingredients well. Now apply this paste to the fish and coat it with poppy seeds. Deep-fry it in hot oil till it is cooked as per desired taste.

     

     

    MORE Main ARTICLES

    Black Bean Masala with Avocado Yogurt

    Chef Kunal Ghose's restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.

    Black Bean Masala with Avocado Yogurt

    Khichuri - Bengali Red Lentil Risotto

    Khichuri - Bengali Red Lentil Risotto

    A khichuri (or khichdi) is a classic rice and lentil mélange, prepared differently all over India.

    Khichuri - Bengali Red Lentil Risotto

    Sanjeev Kapoor's TANDOORI MAKKI KI ROTI Recipe

    Sanjeev Kapoor's TANDOORI MAKKI KI ROTI Recipe
    Traditional Makki ki roti recipe! Serve hot with home-made butter and sarson ka saag.

    Sanjeev Kapoor's TANDOORI MAKKI KI ROTI Recipe

    Mushroom and Spinach Rice

    Mushroom and Spinach Rice

    Cook stirring often for about four to five minutes until the onions are soft and browning at the edges.

    Mushroom and Spinach Rice

    GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

    GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

    Serve Tofu hot over steamed jasmine rice and garnish with roasted peanuts and fresh green onion.

    GRILLED TOFU & SNAP PEAS IN COCONUT-PEANUT CURRY OVER STEAMED JASMINE RICE

    PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE

    PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE

     Serve the mushroom ragu hot with pan seared polenta and red pepper sauce.

    PAN SEARED POLENTA OVER WILD MUSHROOM RAGU & RED PEPPER SAUCE