Fish Pomfret


2 whole pomfret fish, about 200 gms each

1 tbsp thick curd, hung for a few hours

1 & ½ tbsp Chickpeas flour(Beasn)

2 tsp ginger garlic paste

¼ tsp turmeric pwd

½ tsp red chilli pwd

½ tsp Kashmiri/Deggi Mirch pwd

1 tsp Coriander pwd

¼ tsp Garam masala pwd

½ tsp Carom seed (ajwain)

2 tbsp Paropkar Kachi Ghani Mustard oil for shallow frying plus 1 tbsp for marinade

Juice of half a lime

Salt and freshly ground pepper

Fresh salad and lime wedges to serve


1) Clean the pomfret fish and make deep incision across the fish on both side about 1 inch apart. Smaer with the lemon juice and salt and crushed pepper and keep aside for 10 mins.

2) Now dry roast the chickpeas flour in a small pan until just fragrant but the colour does not change.

3) Mix ginger garlic paste, turmeric, red chilli, kashmiri chilli, coriander pwd together in a bowl. Then mix in the carom seed, garam masala pwd, 1 tbsp oil and the roasted chickpeas flour.

4) Marinate the pomfret in this spice mixture for 15 mins.

5) Heat remaining oil in a non stick pan and fry the marinated fish along with all the marinade for 3-4 mins on each side on a med-high flame, until the marinade & skin turns golden and the fish is cooked through.

6) Serve hot with a fresh crunchy salad of your choice and lime wedges.