Sundays are usually chicken curry days at my place. Fish curry is made rarely maybe because everyone likes only “Rohu” fish at my place which requires time and a lot of patience to eat. I first time had Pomfret Fish Masala Fry in Daman at a shack and I really liked it. This spicy masala-coated pomfret fry also known as Vavval Meen Fry was melt-in-mouth and with a dash of lemon, it tasted absolutely delicious. I tried the deep-fried version of pomfret fry at Tarkarli (locally called: pamphlet) but didn’t like it much.
Fried Pomfret or Pomfret Tawa Fry or Vavval Meen:
I will anytime choose the Tawa fry version over deep-fried for not only health reasons but also because I like that spicy masala that coats the fish. You can also make Tandoori pomfret by cooking the fish in tandoori masala, this would be a healthier option. Let me share some basic benefits of adding fish in your diet. Fishes are a rich source of essential fatty acids (omega-3 fatty acids)and minerals. It also contains a good amount of iodine which is critical for the thyroid gland. Thus, Pomfret is good for eyesight, healthy hair, and skin.
On one such Sunday morning, we went to the fish market to buy “Rohu” fish but I also got tempted to try making Pomfret Fish Masala Fry at home. It’s really simple and easy to make. The fish gets cooked in 10-15 minutes and marination is advisable for 15 minutes. Cooking this fish in mustard oil adds more flavor to the dish. Use a non-stick pan or kadhai to prepare Pomfret Masala Tawa fry so that the masala doesn’t stick in the pan or Kadai.
If you try the recipe don’t forget to tag me in your social media posts Instagram- @savorytales or Facebook @savorytales.
Also check the recipe of:
Pomfret Tawa Fry
Ingredients
- 1 piece Pomfret fish - washed and cleaned Make gashes on both side of the skin.
- 1 Small Onion
- 6-7 garlic cloves
- 1 green chilli
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp lemon juice
- 1/4 tsp chaat masala
- very small portion of ginger
- Salt to taste
- Cooking oil for frying I would suggest using Mustard oil
- chopped coriander leaves
- 1 small onion rings
- 1/2 lemon
Instructions
- In a grinder make a paste of onion, garlic, ginger, green chili, lemon juice, salt and all the spices.
- Coat the washed and cleaned pomfret fish nicely on both sides and also into the cuts with the masala prepared
- Keep in refrigerator for 15-20 minutes
- Heat oil in a non-stick pan and place the marignated pomfret fish.
- Cover the pan and let it cook for 7-8 minutes on low flame.
- After 7-8 minutes flip the fish, cover the pan and cook the other side.
- Cook for another 2-3 minutes and It's done
- Serve immediately
- Garnish with lemon and onion rings
Recipe Notes
While making the paste add very little water only if required. Don't make the paste thin.
