Konkani Style Pomfret Fry Recipe - South Indian Fish Fry Recipe
The Konkani Style Pomfret Fry Recipe is a tasty and spicy appetizer that you can make for your weekend meals. The white pomfret is marinated well using a freshly ground konkani masala and is pan roasted on a tawa till it is charred well. You can serve the the fried pomfret along with a flavourful fish curry and steamed rice by the side.
Konkani Style Pomfret Fry Recipe is a tasty appetizer that you can create for your Seafood Indian meal. Konkani cuisine shares a similar cooking style from the three of their neighbouring states which are Goa, Maharashtra and Karnataka. Seafood are extensively consumed in this region.
We have freshly ground our masala that goes on to the fish and pan fried till it well roasted and cooked. The masala has flavours from kokum, garlic, ginger, cardamom pod, freshly grated coconut and dry red chillies. We have ground coarsely to keep the light crunch on the fish as you eat.
Serve the Konkani Style Pomfret Fry Recipe along with some pickled onions and lemon wedges as an accompaniment to Kerala style Fish Curry Recipe and Steamed Rice to make weekend lunch meal.
If you are looking for more Pomfret Fry Recipes, here are some :
- 2 Pomfret fish
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Oil Ingredients for the Masala
- 1/2 cup Fresh coconut , grated
- 6 Dry Red Chillies
- 8 cloves Garlic
- 2 inch Ginger , chopped
- 2 Green Chilli , chopped
- 2 teaspoon Cumin seeds (Jeera)
- 4 Cardamom (Elaichi) Pods/Seeds
- 4 Kokum (Malabar Tamarind)
How to make Konkani Style Pomfret Fry Recipe - South Indian Fish Fry Recipe
To begin making the Konkani Style Pomfret Fry Recipe, we will wash the fish and keep it ready. Using a knife, make three slits diagonally on either side of the fish. This will help the masala to seep inside.
Sprinkle salt and turmeric powder on either side and massage well. Keep aside
Heat a flat skillet on medium heat, dry roast the grated coconut, red chillies, garlic, ginger, green chillies, cumin seeds and cardamom pods.
Saute them for a couple of minutes until you can smell the roasted aromas coming through. You will also notice the coconut turning lightly brown.
Once that is done, grind the roasted konkani masala in a mixer by adding little water to a coarse paste.
Apply the ground konkani masala well onto the fish, and coat it well on either side. Rest the fish in the marinade for at least an hour - cover with a foil and keep the fish aside.
Once the fish has marinated; heat oil over medium heat on a skillet. Place the marinated pomfret/ fish and cook on either side for about 5 minutes.
Make sure the masala is stuck well on to the pomfret, you can use your hands and apply the leftover marinated masala on to the fish as well. Cook the pomfret, so the steam enables it cook evenly inside out.
You will notice as its steaming the masala will also turn lightly brown, hence ensure that the heat is on medium low heat - so the masala does not burn. Flip and ensure you roast the other side of the Konkani Pomfret Fry until cooked through.
Once done, turn off the heat and place the Konkani Style Pomfret Fry on a serving platter and serve hot.
Serve the Konkani Style Pomfret Fry Recipe along with some pickled onions and lemon wedges as an accompaniment to Kerala Style Fish Curry Recipe and Steamed Rice to make weekend lunch meal.