Yesterday, at my outlet Culturekurry Foods, we prepared a large batch of Kingfish and Pomfret for a client. He wanted a crispy fish fry after trying a small sample I cooked earlier, which he loved for its tangy flavour and crunchy texture. He promised to order soon, and a few days later, I received a sizable order for his house party. I kept a few Pomfrets for myself to enjoy later at home with my drink. Mackerel and Pomfret are my favourite fish to eat with drinks, especially during my coastal bike trips across Maharashtra, where I relish fresh Pomfret fry whenever possible. I believe a cook’s skill is reflected in how well they prepare Pomfret fry, and I often incorporate some techniques into my own recipes. I prefer my own cooked Pomfret because it gives me a great sense of achievement and often tastes better than restaurant versions, or simply because I value a well-cooked fish. I’d love to share my latest recipe with you. For pomfret, rich in protein, vitamins, and minerals, I select fresh, neatly scaled, fleshy fish. I add a splash of Kokum concentrate to enhance the flavour and sprinkle salt just before frying to keep the outer layer tasty—many cooks skip this, resulting in bland outer fish. Try my recipe next time you cook seafood and let me know what you think. Happy Cooking!
Ingredients ( for two ):
Pomfret (medium-sized) – 2
For the marination:
Ginger-Garlic paste – 1 tbsp
Fresh Coriander – a few sprigs
Green Chilli – 5 gms
Kokum Concentrate – 1 tbsp
Agri Masala – 1 tbsp
Malvani Masala – 1 tbsp
Red Chillies – 5 gm
Salt – 1/2 tsp
Coriander Powder – 1/2 tsp
Cumin powder – 1/2 tsp
For frying:
Fine Semolina ( Rava ) – 30 gm
Rice Flour – 30 gm
Turmeric – 1 tsp
Salt – as per taste
Red Chilli powder – 1 tsp
Oil – for deep frying
Method:
1 ) Take a large pan and mix all the ingredients for the marinade. Rub on the fish generously. For a crispier texture, keep the fish in the refrigerator for an hour.
2 ) Take a deep bottomed pan and mix semolina, rice flour, turmeric, salt and red chilli powder. Dip the fish in the mixture and deep fry. Serve with a garnish of your choice.
