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    • Pomfret Chilly Fry

    Mark Sharron
    Easy
    35 minutes
    01-Feb
    Pomfret Chilly Fry is a delicious and spicy seafood dish that is popular in many parts of India. It is a simple and easy-to-make dish that can be served as a side dish or as a main course. This dish is made with fresh Pomfret fish, which is cooked in a spicy and flavorful mix of spices and herbs. The combination of spices and herbs gives the dish a unique and delightful flavour. The dish is also very healthy and nutritious, as it is low in fat and high in protein.      
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    Ingredients

    • 2 medium-sized Pomfrets
    • 2 tablespoons of cornflour
    • 2 tablespoons of plain flour
    • 2 tablespoons of chilli powder
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of garam masala
    • Salt to taste
    • 2 tablespoons of oil
    • 2 tablespoons of finely chopped ginger
    • 2 tablespoons of finely chopped garlic
    • 2 tablespoons of finely chopped green chillies
    • 2 tablespoons of finely chopped coriander leaves
    • 1/2 cup of water
    • 2 tablespoons of lemon juice

    Method

    • Step-by-Step Method for Pomfret Chilly Fry
    • Wash pomfrets thoroughly and pat dry with paper towels
    • Cut gentle slashes on both sides of each fish for even marination
    • In a small bowl, combine cornflour, plain flour, chilli powder, turmeric powder, garam masala, and salt
    • Add lemon juice and half of the water gradually to form a thick marinade paste
    • Coat both pomfrets evenly with the marinade, ensuring it gets into the slashes
    • Set marinated pomfrets aside for 15 minutes to absorb flavors
    • While fish is marinating, finely chop ginger, garlic, green chillies, and coriander leaves if not already prepped
    • Heat oil in a wide non-stick pan over medium flame
    • Place marinated pomfrets in the pan and cook for 5–7 minutes on each side until golden and crisp
    • Remove fried pomfrets and set on a paper towel-lined plate to drain excess oil
    • In the same pan, add more oil if needed, then sauté chopped ginger, garlic, and green chillies for 2 minutes until aromatic
    • Add remaining marinade paste (if any) and a splash of water to deglaze the pan, stirring well
    • Return fried pomfrets to the pan, spoon aromatic mixture over the fish, and cook for another 2 minutes
    • Transfer pomfrets to serving plates
    • Garnish with chopped coriander leaves
    • Serve hot with lemon wedges and fresh salad for extra freshness