Pomfret fry | black pomfret fry | 🐠

Pomfret fry 🌶️🐟🍀 Ingredients: For the pomfret: 2 medium pomfrets, cleaned ½ tsp turmeric 1 tsp salt 1 tbsp lemon juice 2 tbsp rice flour or rava, for coating Oil, for frying For the recheado masala 12–15 dried Kashmiri chillies 5–6 dried spicy red chillies 1 tbsp cumin seeds 1 tsp coriander seeds ½ tsp black peppercorns ½ tsp mustard seeds ½ tsp cloves 1-inch cinnamon 5–6 garlic cloves 1-inch ginger 1 small onion, roughly chopped 2 tbsp vinegar 1 tsp tamarind paste 1 tsp sugar Salt to taste 1–2 tbsp water, only if needed 👩🏻‍🍳 Method 1. Prepare the fish Make deep diagonal cuts on both sides of each pomfret. Make a slit along the belly/side so you can stuff the masala inside. Mix turmeric, salt and lemon juice and rub it all over the fish and inside the cuts. Let it marinate for 15–20 minutes. 2. Make the recheado masala Soak the dried chillies in warm water for about 10 minutes. Drain. Dry-roast cumin, coriander, pepper, mustard, cloves and cinnamon for a minute or two until fragrant. Grind everything together with garlic, ginger, onion, vinegar, tamarind, sugar and salt into a thick, smooth paste. Don’t make it watery—the masala should cling to the fish. 3. Stuff it Generously fill the recheado masala into the cuts and cavity of the pomfret. You can also spread a thin layer over both sides. Let it rest for another 10–15 minutes so the masala gets into the fish. 4. Coat & fry Lightly coat the stuffed pomfret with rice flour or fine rava. Heat oil in a pan over medium heat. Place the fish carefully and shallow-fry for about 5–7 minutes per side, depending on size. Cook until the outside is crisp and the fish is completely cooked through.