Konkani Style Pomfret Fry Recipe is a delicious snack that can be added to your Indian fish dishes. Konkani cuisine has similar cooking styles from three neighbouring states: Goa, Maharashtra, and Karnataka. Seafood is very common in this area.
The white pomfret is marinated with freshly ground Konkani masala and grilled in tawa until charred. You can pair fried pomfret with delicious curry fish and rice. Freshly chopped masala, which goes in the fish and fried until cooked through. Masala has the flavors of kokum, garlic, ginger, cardamom pods, fresh dried coconut and dried red pepper. The fish creaks slightly when eaten. I have made this in a bit of South style to innovate this dish.
Preparation time: 20 minutes
Cooking time: 10 minutes
1 full pomfret, thinly sliced;
A handful of curry leaves;
3-4 garlic pods;
Pinch of turmeric powder;
1/2 tsp. Cumin powder;
1/2 tsp. Coriander powder;
1 tsp. Red chilli powder;
1 tsp. Tamarind extract;
2 tbsp. Rawa (sooji);
2 tsp. Rice powder;
Salt as per taste;
Oil for frying.
Firstly, crush curry leaves and garlic pods in a mixer.
Add turmeric, cumin powder, coriander powder, red chilli powder, tamarind extract and salt.
Marinate the masala on pomfret.
In a pan, heat oil for deep frying. Mix rawa and rice powder in a plate. Roll the fish pieces in the powder and set it aside for 5 minutes for rawa to blend well.
Deep fry the fish till it turns crispy brown. flip the fish till both sides turns crispy brown.