Mangalorean Pomfret Masala Fry

Step 1: Prepare the fish

Wash the pomfret fish thoroughly. Make deep scores on both sides of the fish to allow the marinade to penetrate.

Step 2: 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 30 minutes.

Step 3: 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 1-2 minutes. Ensure they don't burn.

Step 4: 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.

Step 5: Second Marination

Generously coat the previously marinated fish with the freshly prepared red masala paste, ensuring it gets into all the scores and covers the fish completely.

Step 6: Prepare for frying

Heat 3 tablespoons of oil in a frying pan over medium heat. Once hot, add mustard seeds and let them splutter.

Step 7: Temper aromatics

Add asafoetida (hing), sliced garlic, and one sprig of curry leaves to the hot oil. Sauté for about 30 seconds until fragrant.

Step 8: 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 tempered aromatics and let it sizzle for about 1 minute.

Step 9: Cook the fish

Carefully place the marinated fish into the sizzling masala in the pan. Cover the pan and cook for 5-7 minutes on one side until the fish changes color and the masala is cooked.

Step 10: Flip and finish cooking

Gently flip the fish to the other side. Cover again and cook for another 5-7 minutes until both sides are cooked through and the masala is well-adhered and slightly crispy.

Step 11: 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.

• Marinate the fish for at least 30 minutes, or longer in the refrigerator, to allow the flavors to penetrate deeply.

• Ensure the masala paste is thick, not watery, for a rich coating on the fish.

• Cook the fish covered to ensure it cooks evenly and remains moist.

• Look for a distinct color change in the fish and masala to indicate it's cooked through.

• Can use other firm white fish like Kingfish or Mackerel.

• Adjust the quantity of dried chillies to suit your preferred spice level.