Pomfret Masala Fry
This dish captures the essence of coastal cuisine, delivering a symphony of flavors—spicy, savory, and perfectly balanced.
Ingredients
- 500 grams of Pomfret/Paplet fillets
- 1 large onion finely chopped
- 2 tbsp of oil
- Curry leaves
- 1/2 tsp methi seeds
- Coriander leaves chopped
To Grind:
- 1 cup fresh grated coconut
- 1/2 tsp of turmeric powder
- 5-7 red chili
- 2 tbsp tamarind
- Salt to taste
- Water as required
Instructions
- Clean and wash the Pomfret fillets. Drain the water and set it aside.
- In a grinding jar add red chili, freshly grated coconut, turmeric powder, and tamarind and grind it to a very smooth paste by adding little water at a time.
- In a pan add oil and methi seeds and once methi seeds are fried add in curry leaves followed by onion and fry till the onion is translucent.
- Add the ground masala along with some water and salt and bring it to a nice boil stirring occasionally and simmer for some time till the raw smell goes.
- add in the Pomfret fillets and cook till the fish is cooked, garnish with the chopped coriander leaves.
- Remove from heat and serve hot with steamed rice or your favorite side dish.
- Enjoy your delicious Pomfret masala fry!
Notes
Note:
Grind the masala extremely smooth to achieve that rich taste.
Avoid adding too much water; the gravy should have a thicker consistency.