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A Goan coastal classic! Whole pomfret marinated in fiery spices, coated in a crispy semolina crust, and shallow-fried to golden perfection. Simple, quick, and incredibly delicious.
Prepare the Fish
Marinate the Fish
Prepare the Coating
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A Goan coastal classic! Whole pomfret marinated in fiery spices, coated in a crispy semolina crust, and shallow-fried to golden perfection. Simple, quick, and incredibly delicious.
This goan recipe takes 60 minutes to prepare and yields 4 servings. At 558.07 calories per serving with 50.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
Coat the Fish
Shallow Fry the Pomfret
Serve
This recipe works wonderfully with other firm-fleshed fish steaks or fillets like Kingfish (Surmai), Mackerel (Bangda), or even Sea Bass.
Adjust the amount of red chilli powder to your preference. For a milder version, use less. For a spicier kick, add a finely chopped green chilli to the marinade paste.
For a fresh, herby note, you can add 1 tablespoon of finely chopped coriander leaves to the marinade.
For a healthier alternative, you can air-fry the coated fish at 190°C (375°F) for 12-15 minutes, or bake at 200°C (400°F) for 15-20 minutes, flipping halfway through. Spray with oil before cooking for better results.
Pomfret is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
Fish provides high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The marinade uses turmeric, ginger, and garlic, which are renowned for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
One piece of Rava Fried Pomfret contains approximately 380-420 calories, depending on the size of the fish and the amount of oil absorbed during frying.
It offers significant health benefits, being a great source of lean protein and omega-3 fatty acids from the fish. However, as it is shallow-fried, it is higher in calories and fat. It can be enjoyed in moderation as part of a balanced diet.
Absolutely. For baking, preheat your oven to 200°C (400°F), place the coated fish on a greased baking tray, and bake for 15-20 minutes, flipping halfway. For air frying, preheat to 190°C (375°F), lightly spray the fish with oil, and air fry for 12-15 minutes, flipping once. The crust will be slightly less crispy but still delicious.
It is traditionally served as part of a Goan meal with steamed rice, fish curry (Xitt Codi), and a simple onion-tomato salad (koshimbir). It also makes an excellent appetizer served with green chutney and lemon wedges.
This usually happens for two reasons: the fish was not dry enough before marinating, or the oil was not hot enough when you started frying. Ensure the fish is patted completely dry and let the coated fish rest for a minute before frying to help the crust adhere.