Mangalorean Pomfret Masala Fry
For First Marination
For Masala Paste
For Cooking
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the fish
Wash the pomfret fish thoroughly. Make deep scores on both sides of the fish to allow the marinade to penetrate.
First Marination
Apply salt, turmeric powder, and lemon juice evenly over the fish, massaging it well into the scores. Cover the fish and refrigerate for at least .
Roast whole spices
In a dry pan, roast whole black pepper, coriander seeds, cumin seeds, and one sprig of curry leaves over medium heat until fragrant, about . Ensure they don't burn.
Prepare Masala Paste
Transfer the roasted spices to a grinder. Add dried Byadgi chillies, garlic, chopped ginger, turmeric powder, salt, and 1/4 cup of water. Grind all ingredients to a fine, thick paste.
Second Marination
Generously coat the previously fish with the freshly prepared red masala paste, ensuring it gets into all the scores and covers the fish completely.
Prepare for frying
Heat 3 tablespoons of oil in a frying pan over medium heat. Once hot, add mustard seeds and let them splutter.
Temper aromatics
Add asafoetida (hing), sliced garlic, and one sprig of curry leaves to the hot oil. for about until fragrant.
Add diluted masala
Dilute some of the remaining masala paste with 1/4 cup of water to create a thick, pourable consistency. Pour this diluted masala into the pan with the aromatics and let it sizzle for about .
Cook the fish
Carefully place the fish into the sizzling masala in the pan. Cover the pan and cook for on one side until the fish changes color and the masala is cooked.
Flip and finish cooking
Gently flip the fish to the other side. Cover again and cook for another until both sides are cooked through and the masala is well-adhered and slightly crispy.
Garnish and Serve
Remove the cooked fish from the pan. Garnish with fresh curry leaves and lemon wedges. Serve hot with rice or as an appetizer.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
Plan Ahead
Complete this step earlier to save time later.
- View Step 2First Marination30 minutes
Apply salt, turmeric powder, and lemon juice evenly over the fish, massaging it well into the scores. Cover the fish and refrigerate for at least 30 minutes.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Cover the fish and refrigerate for at least 30 minutes.
Variations
Simple ways to adapt this recipe.
- Can use other firm white
Can use other firm white fish like Kingfish or Mackerel.
- Adjust the quantity of dried
Adjust the quantity of dried chillies to suit your preferred spice level.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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