Amongst the indigenous catch of sea food, along the coastal belt of India, Pomfret fish is perhaps the most prized one and a delicacy. This sea-water fish is available in white and grey varieties. Being a north Indian, I am more accustomed to the fresh water variety  and find the grey one having a somewhat unpleasant smell but the white one suits my north Indian palate perfectly. It tastes good in gravies as well as in fried form.



When my hubby got transferred to Mumbai, sea food was around in abundance and after our initial apprehension regarding sea food (especially my husband) we thought of giving it a shot.


I found this recipe by Chef Sanjeev Kapoor which has wonderful flavours (seemingly a tad strong) but they work perfectly well with this fish. The amalgamation of freshly ground masala with whole garam masala results in an aromatic, moist and lip-smacking fried fish. The best part about this recipe is that it is shallow fried and takes little time to prepare and cook. 


Though, I have increased the amount of certain ingredients to suit our taste. I also added fresh coriander which happens to be our favourite herb.

You need the following: 
4 Pomfrets (250-300g each)
1 tbsp Lemon Juice
1/2 tsp turmeric powder
Oil for shallow frying


For the Masala you need:
1 tbsp ginger paste 
1 tbsp garlic paste
1 tsp cumin powder
5-6 black pepper corns (crushed, not powdered)
5-6 cloves 
1 inch cinnamon stick
2 tbsp vinegar
4-5 (or as much heat you want) Dry Red Chillies
Salt to taste
A generous handful of fresh coriander


For Serving
2 Lemons (wedged)
1 medium Onion (Cut in roundels)



METHOD:
While buying fish, tell your fish monger to make shallow diagonal slits on both the sides of the fish. 


Wash the fish with water and then sprinkle some salt on it. Keep it aside for 1 minute or so. Again wash it with water.


Pat dry the fish. Rub salt, lemon juice, turmeric powder inside and outside the fish and keep it for half an hour in a refrigerator (preferably). (Ensure that you cover the vessel, in which you have kept the marinated fish, with a cling film to avoid the smells of fish getting transferred to other foods in the refrigerator)


Grind the ingredients of the masala to make a paste. 


Apply well the paste on both sides of the fish and keep it aside for fifteen minutes again (keeping it covered in the fridge).


Heat oil in a grill pan and fry the fish till it is done on both the sides. 


Serve hot with lemon wedges and onion rings. You can also serve it along with chutney/sauce of your choice.


Note: You can use this masala for other variety of fishes too.


Thanks for visiting and stop over again 

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