Pomfret Fish fry can be done in many ways. Each region in India has its own style and ingredients for Fish Fry.
One of the best-known fish fries is from Mangalore region. Since Mangalore is a coastal region, it is known for fresh fish. Here, fresh fish from river or sea directly goes to the kitchens and with a freshly grinded masala, and fishes are fried. Many of the Mangaloreans prefer this Pomfret Pomfret Fish Fry with toddy or other alcohol beverages too.
Pomfret Fish – 8
Red chillies (long)- 12
Tamarind- lemon size
Garlic pods – 8
Turmeric – 1 tsp
Ginger – 4 ”
Crystal salt – as per taste
Oil for shallow fry
Few curry leaves
Cut fish as per your requirements and clean them. Keep aside.
Grind all the ingredients except oil and curry leaves into a fine paste.
Apply this masala to the fish pieces and marinate it for an hour.
Heat a Tava and spread oil on it. Roll the marinated fishes in rava and fry on heated tava on both sides till done. To give South Indian touch and to get the nice aroma, when frying, spread some curry leaves on fish pieces.
Take off fried fishes on a plate and serve!
Note: This fish fry can be done without rava too.