January 19, 2006

Silver pomfret fry

We got home a bagful of cute silver pomfrets yesterday which were on sale from a local market. There are plans to cook these in 3-4 different ways; will keep you posted about all of those recipes. Today, it is time for fried silver pomfret in our most simplest ways. Here is the recipe details for fried silver pomfret.

Bringing the ingredients together and getting the fishes marinated on it.

Silver pomfret fry recipe
Serves - 4
Preparation time - 10 minutes; marination time - 45 minutes

Silver pomfrets - 1/2 kg, cleaned and drained well, make small slant cuts over the skin (you may want to use any other fish of your choice that is available)
Turmeric powder - 1/8 teaspoon
Red chilli powder - 3 teaspoons
Black pepper powder - 1 teaspoon
Ginger - 1/2 inch piece, finely chopped and crushed to a smooth paste
Vinegar - 1 teaspoon
Salt - 1/2 teaspoon
Oil - for shallow or deep frying in batches

Method: Mix together well all the ingredients except oil along with a few teaspoons of water to a thick and fine paste. Apply the marinade as a very thin layer on both sides of the fishes and marinate it for 45 minutes. Shallow or deep fry the fishes in batches on both sides until golden brown and drain the oil. Enjoy!



Blogger Courtney said...

Now THAT truly is the cutest fish I've ever seen!

Blogger VKN said...

Courtney - thanks for dropping by. It tastes so delicious when fried. It belongs to the family of marine percoid fishes.

Blogger p¡£®®£ said...

Woopie.....makes my mouth water...however...i cant have any of them atleast not NOW...coz.....check my blog....Hope you doin fine...Tc ..

Blogger p¡£®®£ said...

Keira’s dress is so keul...Pretty colourful blog too... ;-)

Blogger VKN said...

Wow Peter, long time now talking to you. See you there at your blog.

Anonymous Anonymous said...

Vkn,The Fish fry looks so colourful,I love Pomfrets.The Pictures are great!

Blogger Shammi said...

Is it possible to bake this in the oven, VKN? (for a healthier option for my husband!) :)

Blogger VKN said...

Lera - thank you pal. The final picture is not so perfect as the wooden slice got into the fish's skin when I tried to turn over it without holding properly from both sides.

Blogger VKN said...

Shammi - yes we can! Please go-ahead and try it out. I have plans to cook the microwaved version tomorrow and will get you the temperature and time data.

Blogger Pandhu said...

VKN, the fish looks very exciting..
and just a small request, my mum was browsing thru you blog the other day..(I told her its much better than watching serials) and she was looking for some Vaazhakkai (Plaintain) dishes,. You have any to recommend me??

Blogger Melissa CookingDiva said...

Hmmm, it looks delicious! I love whole fried fish :)

Anonymous Anonymous said...

hey looks really good. exactly what i was looking for cheers. u made my day. the right receipe.

Anonymous Anonymous said...

I think, its gonna test amazing.. i can just read the recipe and made it out.
Good going buddy..

Swapna. 05/31/2005

Blogger Roshan said...


May I suggest a small improvisation to this recipe which I tried out and came out good. Before you fry the fish, when the oil is hot, put some curry leaves (5-8 leaves) and fry them for about a minute. Then add the fish for frying. The curry leaves add a different kind of a flavor to the fried fish.



Blogger Dean said...

He He.........Ha Ha...... nice looking fish........cute too.

Ng Dean Wern
from singapore

Anonymous Anonymous said...

hi vkn!
can u pls tell me whether the pompfret available in india have scales?i'm sure they have only skin but a close friend took a bet to the contrary!
best wishes and thanks in advance

Anonymous Anonymous said...

no the indian pomfret have no scales.lol

Anonymous Anonymous said...

I love pomfret. Any idea how much mercury it contains? Whether It can be safely consumed during pregnancy?

Anonymous Anonymous said...

Can you tell me if Indian pomfret have high or low mercury? Can one eat it even during pregnancy?

Anonymous Anonymous said...


The finished product looks great. Can you tell me how long you shallow fried the fish each side? Also, did you need to cover it or cook it uncovered? Thanks a lot,



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