Deep fried Pomfret (Konkani Style)

February 8, 2015 Posted by Shweta Shanbhag

It is difficult to get fresh seafish here in Hyderabad. However got some really good pomfret the other day at Matsya darshini which is on Road no 10, Bajara Hills. Cooked a variation of the normal Konkani fish fry with slightly added south indian flavors from Kadipatta and garlic.
This recipe is spicier than the traditional Konkani Fish Fry recipe.

Ingredients

1 kg Pomfret

Handful of Curry Leaves

3-4 garlic pods

Pinch of turmeric

1/2 tsp of Cumin/jeera powder

1/2 tsp coriander/Dhania powder

1 tsp red chilli powder

1 tsp tamarind extract

2 tbsp of Rawa (sooji)

1 -2 tsp rice powder

Salt

Method

Crush handful of curry leaves and 3-4 garlic pods using a mortar and pestle. Add pinch of turmeric, 1/2 tsp of jeera powder, 1/2 tsp coriander powder, 1 tsp red chilli powder,1 tsp tamarind extract and salt according to taste. I applied this paste to approximately 1 kg(before cleaning) of fish.
Marinate thinly cut slices of pomfret with this paste. Here I have used black pomfret (this same dish can be made with white pomfrets too)
Heat oil for deep frying in a pan. Mix 2 tbsp of Rawa (sooji) and 1 -2 tsp rice powder in a plate. Roll the fish pieces in this powder and set aside for a few mins for the rawa to bind well.
Then deep fry in oil till crispy brown. You can roll the fish in some more rawa and rice powder mixture in case you find the coating is not even just before frying.
Serve hot!