Pomfret fry masala | Pomfret spicy fry

This masala Pomfret fry is spicy and flavor loaded which is considered to be a great side dish for your meal.

Marinated with some of special spicy paste the Pomfret are later fried to make it crispy and delicious.

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How to prepare the Pomfrets for frying?

The fish is marinated with a spicy paste made with a bunch of simple flavors.

Ensure you make cuts in the fish prior to applying the paste, as the masala infiltrates better inside the fish, so it's enthusiastically suggested.

Kashmiri Red Chillies are utilized as it gives the paste an excellent red tone without making it excessively hot. The paste gets its touch of subtle hotness from dark pepper powder and garam masala powder.

The paste is then applied to the fish, and seared in the hot oil until the external layer becomes brown in variety.

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POMFRET MASALA FRY
CUSINEINDIAN
CATEGORYSIDE
PREP TIME10 MINS
COOK TIME20 MINS
TOTAL TIME30 MINS
DIETNON VEG
SERVING4
CALORIES 28 KCAL
AUTHORANWAR IQBAL

INGREDIENTS

  • 3 Pomfret
  • ½ teaspoon Salt
  • 1 tablespoon Besan
  • 2 teaspoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 2 tsp Kashmiri Red Chili Powder
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Garam Masala Powder
  • ½ teaspoon Black Pepper Powder
  • 1 tablespoon Lemon Juice
  • Salt (to taste)

To crush:

  • 1 inch Ginger
  • 2-3 cloves Garlic

Directions

Make cuts in cleaned fish.

Grind ginger and garlic to make a smooth glue. You can utilize prepared glue as well.

Blend the wide range of various fixings in this glue.

Apply this glue over pomfret and save to the side for 10 minutes.

Heat oil for searing in a skillet.

When the oil is hot, place the fish in the dish and broil from the sides for 5 minutes each until well sautéed.

Shower lemon juice and chaat masala and serve hot.

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