Sunday, May 12, 2013


Fishes provides an excellent source of nutrients to our body. One among is the POMFRET fish which my little one loves to have all the time. It contains high amount omega 3 fatty acids which reduces the risks of cardiovascular problem development. It supplies DHA which is an important component for brain development. Now back to recipe, pan fried masala fry with spices makes delicious South Indian dish. Addition of curry leaves brings you  the touch of  keralian cuisine straight from God's own country Kerala. The spicy aroma and its taste is just irresistible and inviting one and all to dining. If you what, you can conserve the masala paste to an air tight containers and keep them into fridge for a week too.


4 Pomfrets.

3 tbsp Kashmiri Chilli pd.

1 tsp Turmeric pd.

1 tbsp Ginger Garlic paste.

1 tsp Tamarind paste.

2 tbsp of Fish masala pd.

Dash of Hing.

Few Curry leaves.

1 Sliced Onion.

Coconut oil.

Salt to taste.


Clean the fishes and marinate them with salt and turmeric pd.

In a bowl, mix chilly pd, turmeric pd, ginger garlic paste, tamarind paste, fish masala pd, hing and salt. Drop in coconut oil or water to form a thick paste.  Apply the masala on pomfrets and keep it in fridge for half an hour to marinate.

Heat oil in a pan. Spread curry leaves and sliced onions and place the marinated fish carefully. Top the fish with curry leaves and sliced onion and turn them over to fry on other sides. Cook until done.

Serve on plates with lemon wedges.