Fried Pomfret – Indian Style – I
By Sid • May 12th, 2008 • Category: Asian Food, Indian Food, Non Vegetarian Food, Posts, Seafood • If you like this post why not discuss it at the Chef at Large Forums?| Thank you for dropping by. Have you registered yet? We've got some nice stuff for registered users (wallpapers, downloads...) and more on the way! |
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During interactions with many North Indian friends, I find many are interested in trying out fish dishes at home, but they simply aren’t sure how to cook it. Most are quite comfortable with chicken and meat dishes, but with fish they’re like… pardon the pun, a fish out of water.
This dish is easy to cook, simple to prepare and is quite fast – about 20 minutes or less from beginning to end. First, get a fishing rod, line and hook. On locating a suitable water source… hmmm… perhaps we can skip that part. So, lets say we have a nice fresh pomfret lying on a plate in the kitchen. |
Before we begin preparing it, lets quickly go over the purchasing procedure:
If you fish isn’t scored, cut a couple of lines on both sides of the fish. In a small bowl, mix equal proportions of salt, chilli powder and turmeric powder with a little water to make a paste. Rub the paste on both sides of the fish and let it lie for about 10 minutes. Heat some oil in a non stick pan and place the fish in it. First sear it on high heat and then let it cook, covered on a simmer for 5 minutes. Then raise to high heat, and sear the other side, again reduce and cook covered on a simmer for 5 minutes. Serve with onions and wedges of lemons. PS: Cherie couldn’t get enough of it, so I’ve tagged this post as ‘Cooking for Kids’ as well. Also, make sure your pan is non-stick or use cooking spray. The skin is delicious and tends to stick to the pan if you’re not careful. - Sid |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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Guilty as charged with fish and appreciate a great idea to try my hand with it for a change, thanks!
I wonder if it would taste as good with a previously frozen Pomfret? I can get them here sometimes, I do love to eat them when we dine out.
I shall be trying this when I next get one.
Jackie: A pic or two on how it turned out would be great, thanks!
Toni: Frozen doesn’t have the same depth of flavor, but I’m think a slow defrosting in the fridge would be good for it. Do try it!
Looks really nice in the picture and I like the idea of smearing the fish with the chilli and tumeric paste. Also thanks a lot for the tips on buying the fish.
I made this last night it was great. I added some healthiness to it…along with turmeric powder I put some shavings of turmeric root and ginger as well. They are both highly anti-inflammatory and I try to teach my patients to use them as often as possible when cooking.
thanks!
A very delightful recipe , thanks !! seafood is one of my most favorite food ( second only to chicken hehehe ) and of all the seafood fish tops the list. Your choices of spices intrigues me I can’t wait to try it out.
Seafood tastes so much better than meat and you can make a lot more variety of dishes as well , thanks for sharing ^^
I would like to add some thing in the recepie. Grate some ginger in bowl, add chilli powder, turmeric power, salt and some amount of black pepper. Add olive oil or any oil to make paste. Stuff the paste inside the fish and rub it all over out side including the slit that is made out side. Take some flour and add some water in it. Cover the fish in it and then fry in oil of your choice till tende on either side for 5 to 7 minutes.
While serving you can serve with carrot, onion and cilantro leaves.
@Mel: Wow, that sounds good. Will try it that way one of these days and then post a photo of how it turned out.