Pomfret Fry (with a special green masala)
on May 28, 2026
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This Pomfret Fry tastes like it’s from a beach side shack from your last holiday. The homemade green masala adds so much flavor and takes the dish to a whole new level!
This pomfret fry has become our go-to whenever we get fresh pomfrets. The star of the recipe is the green masala that you grind at home, and it takes everything to a completely different level compared to using anything from a packet. The whole recipe takes about 25 minutes and uses just a few ingredients to pack a ton of flavour into every bite.
If your family loves fish as much as mine does, you’ll find yourself making this pomfret fry recipe over and over. And if you want to try something different with your pomfrets next time, our rava pomfret fish fry is another favourite that’s just as easy and delicious.
Ingredients for Pomfret Fry
Pomfrets: Fresh, medium-sized. Use the freshest you can find, as it makes all the difference.
Pomfret Marinade: Salt and turmeric powder, just enough to season the fish before the green masala goes on.
Green Masala Paste: Coriander, mint, curry leaves, green chillies, ginger, garlic, raw mango, fresh and desiccated coconut, and salt. This is the heart of the recipe and what gives the fish all its flavour.
Coconut Oil: I’ve used coconut oil for its authentic coastal flavour, but any cooking oil works if you don’t have it.
Frequently Asked Questions
Yes. Any flat fish like sole or flounder works well with this method. You can also use fish fillets like sea bass or surmai, just adjust the frying time since fillets cook faster than whole fish. The green masala tastes great with pretty much any fish.
You can try, but the result will be quite different. The green masala needs direct contact with hot oil to cook properly and develop that roasted flavour. In an air fryer, it tends to dry out instead. For this recipe, the pan with coconut oil is really the way to go.
The flesh should turn opaque and flake easily when pressed gently. For medium-sized pomfrets, about 2-3 minutes on each side on low heat is usually enough. If you’re unsure, check near the thickest part of the fish.
Amchur powder (dry mango powder) is the closest replacement. You can use lime juice or tamarind paste, but the flavor will differ slightly.
Richa’s Top Tips
- Cut a pocket on one side and gashes on the other. The pocket lets you stuff the green masala inside so the fish absorbs flavour from within. The gashes on the other side let the masala seep into the flesh as it fries.
- Grind the masala thick, not watery. A thick paste clings to the fish and stays on while frying. Too much water and it’ll slide off the moment it hits the pan.
- Fry on low heat, not high. Low heat gives the masala time to cook through without burning. High heat will char the outside while the fish stays raw inside.
- Don’t skip the green masala roast. Frying the leftover masala separately and spreading it on the serving plate adds another layer of flavour and makes the whole dish look beautiful. It takes two extra minutes and is completely worth it.
Storage Tips
- In the fridge: Store leftover fried pomfrets in an airtight container for up to 2 days. The green masala flavour holds up well overnight.
- Freezing: Not recommended. Fried fish loses its texture once frozen and thawed, and the green masala can become watery.
- The green masala: Can be stored separately in the fridge for up to 2 days or frozen for up to two weeks. Make a bigger batch and use it whenever you get fresh fish.
- Reheating tip: Warm the fish in a hot pan for a minute on each side to bring back some crispiness. Avoid the microwave as it makes the fish rubbery and the masala soggy.
Serving Ideas
This pomfret fry is great on its own, but pair it with a couple of sides and you’ve got the perfect Sunday meal:
- With Jeera Rice and Dal Tadka: The most comforting combination. Fried fish with a simple dal and rice is everyday coastal home cooking at its best.
- With Sol Kadhi: A chilled glass of this kokum and coconut milk drink alongside the spicy fish is the classic Konkani pairing. It cools you down and helps with digestion.
- With Lachha Paratha: If you want to skip the rice, hot flaky parathas with this pomfret fry and some lemon squeezed on top make for a really satisfying meal.
- As part of a coastal spread: Serve this alongside our Chicken Kori Rotti for a full Mangalorean-inspired meal that your family won’t forget anytime soon.
Did You Know?
Pomfret has one of the highest protein-to-fat ratios among commonly available fish in India. A 100-gram serving has about 18-20 grams of protein and only 4-5 grams of fat, making it one of the leanest fish you can eat. It’s also a good source of omega-3 fatty acids, vitamin B12, and selenium. So a fried pomfret, even with the green masala, is still a fairly nutritious meal.
A good pomfret fry is one of life’s simple pleasures, and once you make this one with the fresh green masala, I think you’ll agree. The recipe is easy, the ingredients are straightforward, and the result is a fish fry that makes you close your eyes on the first bite.
If you try it, share your pictures with me on Instagram @my_foodstory, especially if you make the green masala roast on the side. That part is optional, but trust me, it’s worth it.
Watch Pomfret Fry Recipe Video
Pomfret Fry
Ingredients
For pomfret marination
- 6-7 medium pomfrets, approx. 750gms
- ½ teaspoon salt
- ½ teaspoon turmeric powder
For green masala paste
- 1 ½ cups roughly chopped coriander leaves
- 1 cup mint leaves
- 15 curry leaves
- 10 green chillies
- 1 ½ inch roughly chopped ginger
- 15 garlic cloves
- ½ cup peeled & roughly chopped raw mango
- ¼ cup fresh coconut
- ¼ cup desiccated coconut
- 1 ¼ teaspoons salt
- ¼ cup water + 2 tablespoons, if needed
For frying pomfrets
- 3-4 tablespoons of coconut oil
Instructions
Prepping pomfrets
- Cut a slit on one side of the pomfrets to create a pocket for filling masala. Make gashes on the other side. Marinate with salt, turmeric powder and set aside for 10-15 minutes.6-7 medium pomfrets, ½ teaspoon salt, ½ teaspoon turmeric powder
Grinding green masala paste
- Transfer all the ingredients listed under green masala paste to a mixer & grind to a thick smooth paste.1 ½ cups roughly chopped coriander leaves, 1 cup mint leaves, 15 curry leaves, 10 green chillies, 1 ½ inch roughly chopped ginger, 15 garlic cloves, ½ cup peeled & roughly chopped raw mango, ¼ cup fresh coconut, ¼ cup desiccated coconut, 1 ¼ teaspoons salt, ¼ cup water + 2 tablespoons
Marinating pomfrets
- Stuff one tablespoon of the green masala paste inside each of the pomfret’s pockets and spread it out evenly. Apply a generous amount of the paste on the outside and into the gashes. Marinate each pomfret on both sides till they are coated well. set aside for 10 minutes.
Frying pomfrets
- Heat oil on a flat pan, place the marinated pomfrets and fry on low heat for 2-3 minutes. Gently flip each pomfret and fry for 2-3 minutes on the other side. They should be fried to a greenish brown on both sides.3-4 tablespoons of coconut oil
Green masala roast (optional)
- Heat oil in a pan, add the leftover green masala paste & fry on low for 2-3 minutes till they get roasted and turn dark green. Spread this on the serving plate, place fried pomfrets on top and serve.
Video
Notes
- Use fresh pomfrets in the recipe.
- Masala is filled in the pockets on pomfrets which makes it absorb the flavours well.
- Coconut oil is used in the recipe for its authentic flavour which may be replaced with the cooking oil of your choice.
- Green masala roast is optional, but do not skip it as it is a good accompaniment for the fried fish.
Nutrition
This article was researched and written by Harita Odedra.
