Monday, 11 March 2013

Masala Pomfret Fry

Today I am going to write about Masala Pomfret fry . This dish is one of my favorites. It is a simple yet very tasty and tempting dish. You can eat this as a starter along with any drinks or as main coarse . I generally prepare a Shahi rice and a spicey veg curry to compliment the fish fry. Hope you all will enjoy this recipe

Total Time: 20mins + 1 hour of marination

  •            2 medium size or large fresh pomfret fish
  •            6 cloves garlic
  •            4 chilies
  •            6 black peppercorns
  •            1 tsp turmeric powder
  •            1 tsp chili powder
  •            1 tsp cumin powder
  •            1/2 tsp coriander powder
  •            1/2 tsp chat masala
  •            2 tsp all purpose flower (maida) / corn flour
  •            2 tsp white vinegar/lime juice
  •            1 tsp natural yogurt
  •            5 tsp of oil to fry
  •            Salt as per taste
  •            Tissue napkins
  •            Half round sliced onions, cucumber and lime for garnishing

 Clean the pomfret properly and do cut all the fins present. Clear all the unwanted particles inside by making an incision with the knife from the mouth till 1 inch vertical. Make small slits with the knife on the body of pomfret on both the sides, so the spices can penetrate.

 Now grind the garlic, chilies and black peppercorns in fine paste. Add the paste and mix the rest of the ingredients except oil and corn flour. Now coat the paste all over pomfret. Marinate the pomfret for a minimum of 1hr.  
 Take a pan and add oil. Keep the gas on medium low flame until oil becomes hot. Meanwhile take the flour & pat or coat the marinated pomfrets on both the sides.                       
Shallow fry the pomfret on both the sides until it is crisp & brown. Keep the gas on medium high flame.
Repeat the same process for the remaining pomfret. Place the fried pomfrets on tissue napkins to remove excess oil from them.

 Garnish with sliced onion, cucumber and lime. 
Masala pomfret is ready. Serve hot with Sahi rice or roti

Sahi Rice

Total Time: 20mins + 30mins to soak the rice.
Serves: 2 

  •            200 gms basmati rice
  •            1 greem capsicum finely chopped 
  •            4 cloves
  •            2 green cardamom
  •            1 1/2 tsp ghee (clarified butter)
  •            2 bay leafs
  •            1 medium cinnamon stick
  •            2 -3 chilies chopped
  •            1 tsp turmeric powder
  •      1 tsp garam masala powder
  •          3 tsp of oil
  •           Salt as per taste
  •           3 cups of warm water
  1.   Soak the rice for about 30 mins and drain the water.
  2.   In a small bowl add some water and soak the cinnamon, cardamon, cloves for about 2mins.
  3.  Heat the pan and add oil and ghee. Once oil and ghee is hot add the bay leaf, water drained cardamom, cloves, cinnamon and sear for about a min. Keep the gas to medium flame.
  4.  Now add the capsicum and sear for about 2 mins
  5.  Add rice, chilies, turmeric and salt, sear it for about 3 mins . Fry the rice a little. This process is very important.
  6.  Now add the warm water and close the lid and boil the rice for about 15-20 mins.
  7. You can open the lid for a while a check whether the rice is getting cooked properly.
  8.  By this time the rice will be perfectly cooked.Switch off the heat and serve after 30 mins.

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