Pomfret fish tawa fry recipe restaurant style
Pomfret masala fry | fish tawa fry Manglorian style
Fish fry are everyone's favorite. And fish masala fry is especially for all the foodies who loves fish fry with lots of masala coated. Fish masala fry is versatile, yummy and extremely easy to make at home. And the best part is you can make them like restaurants. If you are looking for a fish masala fry recipe, you have come to the right place. Here I bring you the step by step guide on how to make fish masala fry recipe on tawa.
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What is Pomfret Tawa Fry?
The popular fish for tawa fry are pomfret, Surmai and bangda.
Curry leave is a important ingredient for this masala as it gives an aromatic flavor to the resulting dish. Also tamarind pulp is used to give the masala little bit tangy flavor.
- Kashmiri chilly
- Betki chilly
- Coriander seeds, cumin seeds
- Ginger and garlic
- Curry leave
- Tamarind pulp
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If you want to make paplet masala fry like the one that are served in restaurants then make this masala first and then fry.
Pomfret fish tawa fry recipe video
Steps to make pomfret tawa fry
Roast both the betki and Kashmiri chilly in a pan over medium flame fire for 2 minutes. Remove and cool down completely.
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Cut the pomfret into pieces and wash them properly to remove all the dirt.
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- Pomfret fish are high in Omega 3 fatty acids, which are for healthy heart.
- Pomfret are rich source of protein.
- It also contains various minerals such as iron, zinc and calcium.
- It contains high quality amino acids .
- Pomfret are high in vitamin D.
Recipe Title
Pomfret Tawa fry is a famous dish from southern part of India. This Manglorian style Pomfret Tawa fry recipe is made by cooking the fish in a Tawa fry masala. Which is made using betki and kashmiri chilly with curry leaves and other spices.
🥗 Ingredients
- 1 cup Betki chilly whole
- 1/2 cup Kashmiri chilly whole
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 7 - 8 garlic cloves
- 1 inch ginger root
- 10 - 12 Curry leaves
- 1 teaspoon tamarind pulp
- Chopped coriander leaves for garnish
👩🍳 Instructions
- Remove the stems from the chilly and roast both betki and kashmiri chilly in a pan over medium flame for 2 minutes.
- Switch off the flame, remove and cool down completely.
- Mix cumin seeds, coriander seeds, curry leaves, garlic cloves, ginger and grated coconut with the chilly.
- Grind them into a fine paste using little water. This is the Tawa fry masala.
- Remove fins and tails from the pomfret and cut it into 5 - 6 pieces. Wash and remove all dirt from it.
- Heat oil in a pan and fry curry leaves. Then pour the Tawa fry masala and cook for 2 minutes.
- Pour half cup water and mix with the masala. Now add the pomfret pieces into the masala and cook.
- Add 1/2 teaspoon salt and the tamarind pulp and cook till the masala become dry and we'll coated with the pieces.
- Switch off the flame and remove them. Serve them hot sprinkling coriander leaves.
👨🍳 Chef’s Tips
- Soak the tamarind in light warm water for 15 minutes and stain to use in the recipe.
- Use very little amount of grated coconut while making the tawa fry masala.
- Curry leaves is essential for this recipe so use it while making the Tawa masala and while cooking the fish .
📊 Nutrition (per serving)
Calories: 230 | Protein: 24g | Fat: 15g | Carbs: XXg
❓ FAQs
Q1: Can I use other fish instead of pomfret?
Yes, you can use other firm white fish like kingfish or seer fish (surmai) as a substitute. However, pomfret is ideal for its mild taste and delicate texture.
Q2: How long should I marinate the pomfret for?
Marinate the pomfret for at least 30 minutes to allow the spices to penetrate the fish. If you have more time, marinating for 1-2 hours will enhance the flavors even more.
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You can use any neutral oil like vegetable oil, sunflower oil, or coconut oil for frying. Coconut oil adds a nice aroma, especially if you're going for a coastal flavor.
Q5. Can I cook pomfret tawa fry in the oven?
Yes, you can bake the pomfret in a preheated oven at 180°C (350°F) for around 15-20 minutes. You can brush the fish with a little oil or butter to get a crispy texture. However, pan-frying on a tawa gives the best flavor and crispiness.
Q6. Can I use frozen pomfret for this recipe?
While fresh pomfret is preferred, you can use frozen pomfret. Just make sure to thaw it completely and pat it dry with paper towels before marinating to avoid excess moisture.
Q7.What should I serve with pomfret tawa fry?
Pomfret Tawa Fry pairs well with steamed rice, jeera rice, or chapati. You can also serve it with a simple green salad or a spicy onion-tomato salad for an added crunch.
Q8. Why is my pomfret not getting crispy?
To get a crispy crust, make sure the oil is hot enough before placing the fish on the pan. Also, ensure that the fish is not too wet; pat it dry before frying. Avoid overcrowding the pan, as it can lower the oil temperature and make the fish soggy.
Q9. Can I prepare the marinade in advance?
Yes, you can prepare the marinade ahead of time and store it in the refrigerator for up to 24 hours. This will allow the flavors to meld even more, enhancing the taste when you marinate the fish.
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