Pomfret Masala Fry

Name: Pomfret Masala Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs pomfret (medium, about 200g each, cleaned and slit); 4 tbsp oil (for shallow frying); 0.5 tsp salt; 1 pinch turmeric powder; 0.5 tsp red chili powder; 2 tbsp lemon juice; 2 tsp ginger-garlic paste; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 2 tbsp rice flour; 1 pinch dry mango powder; 1 pcs onion (medium, sliced into rings, for garnish); 1 pcs lemon (cut into wedges, for serving); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(155)

TASTE SCORE

9/10

Crispy, golden pan-fried pomfret coated in a bold, tangy spice paste. This coastal Indian favorite has a smoky charred crust on the outside and tender, flaky fish inside. Ready in under 30 minutes, it pairs beautifully with dal and rice or simply with a squeeze of lemon and sliced onions.

PREP

20m

COOK

10m

SERVES

1 PIECE

535 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Clean and prep the pomfret.
1.Rinse the pomfret under cold water and pat completely dry with paper towels.
2.Using a sharp knife, make 3-4 deep diagonal gashes on both sides of each fish.
3.Place the fish in a large mixing bowl and set aside.
mix · ~3 min
Prepare the masala paste.
1.In a small bowl, combine ginger-garlic paste, red chili powder, coriander powder, cumin powder, garam masala, turmeric powder, and dry mango powder.
2.Add lemon juice and salt, then mix into a thick, smooth paste.
3.Add rice flour and mix once more until fully incorporated.
TIPThe paste should be thick enough to cling to the fish. If it's too dry, add a few drops of water.
prep · ~15 min
Marinate the fish.
1.Using your hands or a spoon, coat each pomfret generously with the masala paste.
2.Gently rub the paste into the gashes and cavity of the fish.
3.Let the fish rest for 10-15 minutes to absorb the flavors.
TIPDon't marinate for more than 30 minutes, or the lemon juice will start to 'cook' and break down the delicate fish.
fry · ~10 min
Shallow fry the pomfret.
1.Heat 2 tablespoons of oil in a heavy tawa or cast-iron skillet over medium-high heat.
2.Once the oil is shimmering, carefully place two marinated fish in the pan.
3.Fry for 4-5 minutes until the underside is deep golden brown and crisp.
4.Gently flip the fish, drizzle another tablespoon of oil around the edges, and cook the other side for another 4-5 minutes.
5.Transfer to a paper towel-lined plate and repeat the process with the remaining oil and fish.
TIPResist the urge to move the fish around. Let it sear undisturbed to build a perfect crust that releases naturally from the pan.
garnish
Garnish and serve immediately.
Transfer the fried pomfret to a serving platter. Scatter the sliced onion rings on top, sprinkle with fresh coriander leaves, and tuck lemon wedges on the side.
TIPServe with a squeeze of lemon just before eating for a final pop of tangy freshness.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish bone-dry before marinating to help the masala paste adhere better.
2
Use a well-seasoned cast-iron skillet for the crispiest, most even crust.
3
The fish releases from the pan when it's ready; don't force it or the skin will tear.
4
Let the oil shimmer before adding the fish — a sizzling start seals in juices.
5
Serve immediately; pomfret loses its crunch fast, so reheat on a hot pan if needed.
6
For extra char, finish the fried fish over a gas flame or grill for 30 seconds per side.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

Skip the shallow fry — brush the marinated fish with oil and air-fry at 200°C for 10-12 minutes, flipping once. This reduces oil by over half while keeping the crust crisp.

gluten free

Gluten-free

The recipe already uses rice flour, which is naturally gluten-free, making this dish safe for celiac or gluten-sensitive diners. Ensure your garam masala and dry mango powder are certified gluten-free.

no fish version (paneer)

No-fish version (paneer)

Replace pomfret with thick 1.5cm paneer slices. Gash gently, apply the same masala, and shallow-fry 3-4 minutes per side. A great vegetarian option with a similar protein punch.

HEALTH BENEFITS