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pomfret fry with green masala served on a plate of banana leaves
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Pomfret Fry

Spicy and zesty, every bite of this pomfret fry is addictive! That green masala is a simple concoction but loaded with flavor. Serve with a side of dal and rice for the most comforting Sunday lunch.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snacks & Appetisers
Cuisine: Indian
Diet: Halal
Servings: 4 persons
Author: Richa

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

  1. Use fresh pomfrets in the recipe. 
  2. Masala is filled in the pockets on pomfrets which makes it absorb the flavours well.
  3. Coconut oil is used in the recipe for its authentic flavour which may be replaced with the cooking oil of your choice.
  4. Green masala roast is optional, but do not skip it as it is a good accompaniment for the fried fish.

Nutrition

Calories: 215kcal | Carbohydrates: 19g | Protein: 2g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1405mg | Potassium: 239mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1249IU | Vitamin C: 105mg | Calcium: 77mg | Iron: 1mg