I love seafood, especially shrimp or prawns and squid. When it comes to seafood, fish is the least of my favorite, and I like it fried and cooked really well. No sauce, no frills, no nothing. Just plain boring fried fish and I’ll dip it in vinegar with chili and garlic. Oh well, canned tuna fish count because I can actually think of a hundred of ways to make my canned tuna dish appetizing and yummy.
But here is a fish recipe I learned from my Indian mother-in-law. It is a skillet fried fish recipe, and she used the silver Pomfret fish and apparently, there is a white kind of Pomfret fish too. I need to learn about the name of fishes, really. and I have to get a grasp of the many ways I can cook my fish.
Pomfret fish according to wikipedia are abundant in the coastal waters off Middle East and Asia. This fish has a flat body and a forked tail. This fish is prized in the Indo-Pacific region for its taste. It is called “pamplet” in Munbai and “vawall” in parts of South India. You can substitute the Pomfret fish with either Tilapia, cod or haddock, or any white flesh fish is available in your place.
- 1 lbs Pomfret fish, sliced, cut the tail and the side fins
- 2 tsp ginger garlic paste
- 1 tsp lemon juice
- ½ tbsp Garam Masala
- ½ tsp ground black pepper
- ½ tsp chili powder (optional)
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- ½ tsp salt
- cooking oil for frying
- Wash the Pomfret fish properly, and pat dry
- In a flat plate, mix the ginger garlic paste, lemon juice and the turmeric powder to make a paste. Apply the paste on all sides of the fish. Set aside for at least 15 minutes
- Mix the coriander powder, Garam masala, black pepper and the chili powder and salt and apply on the fish.
- On a non stick skillet, shallow fry until golden brown on low to medium heat.
There you go my Indian style fried fish dish. Simple and easy, like I always wanted for my recipes. This is actually my first authentic Indian dish post in this blog. I will be sharing more as I learn from the hubby and my awesome Indian in-laws.
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