Pomfret Fish Fry – Avoli meen varuthathu2013-01-15
- Yield : 250gm
- Servings : 2nos
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Pomfret Fish Fry Recipe
Pomfret contribute one of the main groups of table fish in India. They are found every where in the tropical sea of the Indo-pacific region. Pomfret is common to many cuisines and enjoyed in various forms such as sushi, croquets, fried fish, baked fish, etc.
The pomfret can be grilled, steamed or even made into fish soups, cutlets and cold salads.
Fish, especially saltwater fish, is high in Omega 3 fatty acids, which are heart-friendly. Pomfrets are excellent sources of protein that are low in fat. Pomfret fish is high in Vitamin D. It is also loaded with minerals such as iron, zinc and calcium. The protein in fish is of high quality, containing an abundance of essential amino acids, and is very digestible for people of all ages. The fish is also generally lower in fat and calories than beef, poultry or pork.
Pan fried pomfret fish with spices and lime, makes a delicious South Indian dish. Its very simple, easy and tasty Pomfret fry recipe. Here I have used food color in grated coconut for garnishing pomfret fish. This gives a nice look to the fish fry.
- Avoli (pomfret ) - 2 nos
- Red chilly powder - 2 tbsp
- Turmeric powder – 1 tsp
- Pepper powder – 1 tsp
- Garlic pods - 2 nos
- Green chillies -3 nos
- Curry leaves - 2 strings
- Salt to taste
- Ginger – 1 small piece
- Coconut oil - 1 cup
- Grated coconut - 3 tbsp
- Food colour - 1 pinch
Clean and wash the fish in water and cut into thin slices.
Grind together small onions, garlic, ginger, green chillies, pepper powder, chilly powder, turmeric powder and salt into a thick paste.
Marinate the fish pieces with the above paste and curry leaves for 20 minutes.
Heat oil in a pan and fry them on a low flame and fry fish till crisp for 10 minutes.
Take the fried fish from the pan and add the grated coconut into this same pan and add the food colour and fry for 5 minutes.
Garnish the fried fish with the coconut and serve hot.
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