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    • Pomfret Masala

    Mark Sharron
    Medium difficulty
    1 hour
    01-Feb
    Pomfret Masala is a delicious and flavourful fish dish from India. It is made with fresh Pomfret fish, marinated in yoghurt and a variety of spices. This dish is easy to make and is sure to be a hit with your family and friends. The combination of the spices and the fish creates a unique combination of flavours that will tantalize your taste buds. This dish is perfect for any occasion and is sure to be a crowd-pleaser.        
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    Ingredients

    • 1/2 kg Pomfret fish
    • 1/2 cup of yoghurt
    • 1 teaspoon of cumin powder
    • 1 teaspoon of coriander powder
    • 1/2 teaspoon of turmeric powder
    • 1 teaspoon of red chilli powder
    • 2 tablespoons of vegetable oil
    • 1 teaspoon of mustard seeds
    • 1 teaspoon of cumin seeds
    • 2 onions, chopped
    • 2 tomatoes, chopped
    • 2 green chillies, chopped
    • 1 teaspoon of garlic paste
    • 1 teaspoon of ginger paste
    • 2 tablespoons of freshly chopped coriander leaves
    • Salt to taste

    Method

    • How to Make Pomfret Masala
    • Rinse pomfret fish thoroughly under cold water and pat dry with a paper towel
    • In a bowl, mix yoghurt, cumin powder, coriander powder, turmeric powder, red chilli powder, and salt to create a marinade
    • Coat the pomfret fish evenly with the marinade and set aside for at least 20 minutes
    • While marinating fish, heat vegetable oil in a large pan over medium heat
    • Add mustard seeds to the pan and allow them to splutter
    • Add cumin seeds and let them crackle for a few seconds
    • Add chopped onions to the pan and sauté until they turn golden brown
    • Add garlic paste and ginger paste, sauté for 1 minute until fragrant
    • Add chopped green chillies and cook for another minute
    • Add chopped tomatoes and cook until they soften and the oil begins to separate
    • Arrange the marinated pomfret pieces gently in the pan over the onion-tomato masala
    • Cook fish for 3-4 minutes per side, or until fully cooked through and flaky
    • Spoon the masala over the fish as it cooks to baste and infuse flavor
    • Garnish with freshly chopped coriander leaves before serving
    • Serve hot with steamed rice or roti, and a wedge of lemon for added freshness
    • Plate gently to avoid breaking fish; spoon extra masala alongside for dipping
    • For an elegant presentation, scatter reserved coriander leaves and place a lemon wedge on the side