A tasty fresh Pomfret can melt the heart of any fish-lover❤️ Here’s a recipe for Green Masala Pomfret Fry! The paste is super tasty with fresh Coriander and easy to find spices and herbs. The Green Chillies I used are semi-spicy and since they are large they add to the bulk of the marinade. The white vinegar gives the right sourness so I personally do not recommend lime juice in this recipe. I made a thick gravy of the remaining paste that can be enjoyed as a gravy with the fish 😋
PS: This can be coated with Rava (Semolina) just before frying if you like.
Try this soon!
Mog Asum ❤️ Let There Be Love

Ingredients:

A Large White Pomfret, cleaned outside and inside
Apply about 1 teaspoon of Salt and keep aside for 10 minutes. Then, rinse it. The logic is that the fish absorbs the saltiness and retains it; rinsing washes off the excess Salt.

Green Masala Paste (Marinade):
A handful of Fresh Coriander
1/2 teaspoon Cumin Seeds
1/4 teaspoon Turmeric Powder
10 Black Peppercorns
1/2 inch piece of Ginger
3 Garlic cloves
2 Large, semi-spicy Green Chillies (they add bulk)
1/2 teaspoon Salt
1 Tablespoon White Vinegar
Make a paste. Do NOT add Water. Apply it over the rinsed Pomfret and set aside for 10 minutes.

Oil for frying
A pinch of Sugar and 1/3rd cup of Water if and when cooking the leftover Green masala paste.


#ExperienceSusegad

Music Credits:
Claudia by C Alvares from the Konkani movie ‘Nirmon’. An instrumental by Tabitha Dias

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