Konkani Style Pomfret Fry Recipe – South Indian Fish Fry Recipe
The Konkani Style Pomfret Fry Recipe is a flavorful appetizer perfect for your Indian seafood spread. Konkani cuisine, influenced by the culinary traditions of its neighboring states Goa, Maharashtra, and Karnataka, showcases a shared cooking style. Seafood takes a prominent place in the cuisine, making dishes like this Pomfret Fry a popular choice in the region.
Ingredients
- 2 Pomfret fish
- 1 teaspoon Turmeric powder (Haldi)
- Salt, to taste
- Oil
Ingredients for the Masala
- 1/2 cup Fresh coconut, grated
- 6 Dry Red Chillies
- 8 cloves Garlic
- 2-inch Ginger, chopped
- 2 Green Chilli , chopped
- 2 teaspoon Cumin seeds (Jeera)
- 4 Cardamom (Elaichi) Pods/Seeds
- 4 Kokum (Malabar Tamarind)
Instructions
- Heat a flat skillet on medium heat, dry roast the grated coconut, red chillies, garlic, ginger, green chillies, cumin seeds and cardamom pods.
- Saute them for a couple of minutes until you can smell the roasted aromas coming through. You will also notice the coconut turning lightly brown.
- Once that is done, grind the roasted Konkani masala in a mixer by adding little water to a coarse paste.
- Apply the ground konkani masala well onto the fish and coat it well on either side. Rest the fish in the marinade for at least an hour – cover with a foil and keep the fish aside.
- Once the fish has marinated, heat oil over medium heat on a skillet. Place the marinated pomfret/ fish and cook on either side for about 5 minutes.
- Make sure the masala is stuck well on to the pomfret, you can use your hands and apply the leftover marinated masala on to the fish as well. Cook the pomfret, so the steam enables it cook evenly inside out.
- You will notice as it's steaming the masala will also turn lightly brown, hence ensure that the heat is on medium low heat – so the masala does not burn. Flip and ensure you roast the other side of the Konkani Pomfret Fry until cooked through.
- Once done, turn off the heat and place the Konkani Style Pomfret Fry on a serving platter and serve hot.
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