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Crispy pan-fried fish marinated in a vibrant blend of Gujarati spices, garlic, and lemon juice. This simple yet flavorful dish is a coastal classic, perfect as an appetizer or a main course with roti.
For 4 servings
Prepare the Fish: Rinse the pomfret and pat them completely dry with paper towels. This is crucial for a crispy finish. Using a sharp knife, make 2-3 shallow diagonal slits on both sides of each fish.
Create the Marinade: In a mixing bowl, combine the ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander-cumin powder, garam masala, besan, and salt. Mix into a thick, smooth paste. Add a teaspoon of water only if the paste is too dry to spread.
Marinate the Fish: Generously rub the prepared masala paste all over the fish, ensuring it gets into the slits. Let the fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Coat the Fish: Spread the rava (semolina) on a flat plate or tray. Take each marinated fish and gently press it onto the rava, coating both sides evenly. Shake off any excess rava.
Shallow Fry: Heat vegetable oil in a wide, non-stick skillet or tawa over medium-high heat. Once the oil is shimmering hot, carefully place two fish in the pan, leaving space between them. Fry for 3-4 minutes per side, until golden brown, crisp, and cooked through. Avoid flipping too often.
Serve: Remove the fried fish and place it on a wire rack to drain excess oil, which helps maintain crispiness. Repeat with the remaining fish. Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.
Crispy pan-fried fish marinated in a vibrant blend of Gujarati spices, garlic, and lemon juice. This simple yet flavorful dish is a coastal classic, perfect as an appetizer or a main course with roti.
This gujarati recipe takes 27 minutes to prepare and yields 4 servings. At 322.8 calories per serving with 30.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
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For a lower-fat version, bake the marinated and coated fish in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also use an air fryer.
This recipe works wonderfully with other firm-fleshed fish like Kingfish (Surmai), Mackerel (Bangda), or even fillets of Tilapia or Cod.
Add 1-2 teaspoons of green chili paste to the marinade for an extra kick of heat.
Incorporate 1/2 teaspoon of amchur (dry mango powder) into the marinade for a subtle tangy flavor.
Pomfret is an excellent source of omega-3 fatty acids, which are essential for supporting brain health, reducing inflammation, and promoting a healthy cardiovascular system.
This dish provides a significant amount of lean, high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
Fish is a natural source of minerals like phosphorus and calcium, which play a vital role in maintaining strong, healthy bones and teeth.
A single serving of Tarela Machhi (approximately 150g) contains around 280-320 calories, depending on the amount of oil absorbed during frying.
It's a good source of high-quality protein and omega-3 fatty acids from the fish. While shallow-frying adds fat and calories, it is generally healthier than deep-frying. For a truly healthy version, consider baking or air-frying the fish as suggested in the variations.
Pomfret is the traditional choice and its delicate flavor pairs perfectly with the spices. However, any firm white fish like Surmai (Kingfish), Bangda (Mackerel), or even fillets of Tilapia will work well.
The most common reasons are: the fish was not patted completely dry, the oil was not hot enough when the fish was added, or the pan was overcrowded, which lowers the oil temperature. Following the instructions carefully will ensure a crispy result.
You can marinate the fish for up to 2 hours in the refrigerator. However, for the best texture, it should be coated and fried just before serving to ensure it is hot and crispy.
It can be served as an appetizer with mint-coriander chutney and onion rings. As a main course, it pairs beautifully with Gujarati rotli (roti), a simple kachumber salad, and dal-rice.
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