– 3 fresh pomfret
– 12 Garlic cloves
– 1 Inch Ginger chopped
– 1 tbsp Cumin seeds
– 3 Tamarind Pieces
– 2 Cinnamon sticks (about 1 inch each)
– 7 to 8 Peppercorn
– 2 to 3 Green Cardamoms
– 6 to 7 Red Kashmiri Chillies
– 4 to 5 Cloves
– 2 t/s Turmeric
– 1 tbsp Sugar
– 8 to 9 tbsp White Vinegar
– 5 tbsp Oil to fry
– Salt as per taste
Very important clean the pomfrets make an incision with knife from mouth to tail in round shape. You can see them in the pics below. Don’t apply too much pressure on the knife else fish will cut.
Clean the pomfrets and remove the unwanted flesh from the mouth with your hands and discard them. The incision is made so that you can easily stuff the masalas in the pomfrets.
Combine all the above listed ingredients except oil, (garlic cloves, fennel seeds, ginger, cloves, peppercorn, cardamom, cinnamon, Red chillies, tamarind(without seeds), sugar, turmeric, salt in a grinder).
Add vinegar also in this mixture. Grind them to form smooth thick paste.
The mixture shouldn’t be very thin. Now stuff this red paste into the pomfret. Also coat this red paste on the outer cover of pomfrets. Marinate the pomfrets for about an hour or overnight.
Take a small tawa or pan add oil. Keep the gas on low flame and wait until oil becomes hot. Shallow fry the pomfret from both sides. Repeat the same process with the rest of pomfrets.
Shallow fry the rest of pomfrets for 10 mins ,until brown in color from both sides. Place the fried pomfrets on tissue napkins to remove excess oil from them. Your Goan Pomfret Fry is ready. Serve hot with bread or rotis. Garnish coriander leaves and lime.