Masala Pomfret


1 to 1 ¼ lb. pomfret fish

Salt to taste

Crushed black pepper corns to taste

1 tsp. red chili powder

½ tsp turmeric powder

6 T Olive oil

1 T Garlic paste

1 T Red chili paste

1 T Fresh coriander leaf paste

1 T Tamarind pulp

½ tsp cloves powder

½ cup rice flour

1 T Fresh coriander leaves, chopped

1 medium onion, sliced into thin rings

Lemon wedge


Make one centimeter deep slits on either side of the pomfrets. Apply salt, crushed black peppercorns, red chill powder and turmeric powder and set aside to marinate for fifteen minutes. Prepare another marinade with two tablespoons olive oil, garlic paste, red chili paste, fresh coriander leaves paste, tamarind pulp, clove powder and a pinch of salt. Apply this on the pomfrets on all sides. Set aside for another fifteen minutes. Heat a tawa (griddle). Roll each pomfret in rice flour and place on the tawa. Drizzle some olive oil all round the fish and cook for two to three minutes. When the underside is golden flip over, drizzle some more olive oil all round and cook till the other side is evenly golden. Garnish with coriander leaves and serve hot with onion rings and lemon wedges.


Notes and Instructions

Recipe from Sanjeev Kapoor