Pomfret Tawa Masala or Panfried spice coated whole pomfrets is a very quick and easy recipe which calls for nothing but a few pantry staples. But the end result is so very delicious that you would be requested to make it again and again. And the best part is you would love to oblige to see that satisfied twinkles gleaming in your loved one's eays.
Many, even people who are not so fish lovers prefer Pomfret for the sole reason that it has very few bones and the fishy smell could be get rid of by rubbing lemon juice before the marination stage. This is one of those dishes that could be enjoyed any time of the day. As a starter with a big squirt of lemon and your favourte glass of wine or as an evening snack with good tea, great company, gossip and laughter.
For ehichever occassion you choose do not forget to serve it with plenty, lemon and preferebaly a huge helping of roughly chopped salad of onion and cucumber.
Pomfret tawa Masala
Pomfret fishes: 3 pieces (medium size)
Make a paste of
onion: 1 (medium purple indian variety)
Ginger: 1.5" pieces
Garlic: a whole pod
Green chilly: 1
Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala Powder - a fat pinch
Lemon Juice - 1 tblspn+1 tsp
Water as needed
Salt to taste
Oil to shallow fry.
Clean and wash the pomfrets and make 3 slit marks on each side with a sharp knife. Pour 1 tsp lemon juice on them, rub and keep aside for 15 minutes.
In the mean time make a paste of the onion-ginger garlic and green chilly, to this add 1 tbsp lemon juice, salt, turmeric, chili powder, coriander powder, garam masala powder. Mix everything together.
Wash the fish pieces and dab with a kitchen towel to dry the skin. Pour the spice paste on them and using your fingers rub the paste all over the skin, slits and inside the fish. Make sure you cover all the areas. Cover with a cling wrap and marinate in the fridge for 1-2 hours.
Once you are ready to cook heat some oil and place the fishes side by side. Cook on medium for a minute and then cover with a lid. Steam cook on low for 5-7 minutes. Remove the lid and cook on medium to crisp up the skin on each sides. (min 5 minutes on each side.
Serve just out of the pan hot with slices of onion, lemon wedges and some chaat masala.