Soft succulent fish slathered in a spicy red chilli paste and air fried to perfection, then served with some green chutney and a crunchy salad- you just can’t go wrong with this pomfret Tawa fry recipe.
The recipe is actually quite easy to put together, and is packed with flavor, sure to become a hit with everyone in the family. But before you jump right into the recipe, here’s a bit more you should know about it.
Ingredients For the Recipe
Don’t be overwhelmed by the list of ingredients that go into making the dish. Most of these are pantry staples that you probably already have.
For the Masala paste
- Dry red chilies (soaked in water): 8-10
- Cumin seeds: ½ tsp
- Fennel seeds: ½ tsp
- Black peppercorns: 1 tbsp
- Cloves: 3-4
- Fenugreek seeds: ½ tsp
- Ginger: 1 inch
- Garlic: 4-5 cloves
- Coriander seeds: 2 tbsp
- Water: 4 tbsps or as required
For the fish
- Pomfret: 1
- Oil: 1 tbsps
- Curry leaves: 10-12
For the Green chutney
- Coriander leaves: A bunch
- Mint leaves: ½ cup
- Garlic cloves: 8-10
- Green chilies: 3-5
- Salt: 2 tsps or as per taste
- Lemon juice: Half a lemon
For Onion Salad
- Onion rings: 1 large onion
- Red chili powder: 1 tsp
- Salt: ½ tsp
- Chaat masala: 1 tbsp
- Black pepper powder: ½ tsp
- Lemon juice: Half a lemon
- Green chili (finely chopped): 1 tbsp
- Coriander leaves (finely chopped): 1 tbsp
How to Make the Pomfret Tawa Fry
Once you have everything ready, here’s the process that you need to follow to make the pomfret Tawa fry, the salad and the chutney.
Soak the dry red chilies in water for 10 minutes.
Transfer all the ingredients mentioned under masala paste into a blender and blend into a smooth paste. Add as little water as possible so that the paste is thick.
Next, take the pomfret and make slits on it.
Take the masala paste and insert it into the cut and slit areas of the fish.
Next, cover the entire fish with masala paste.
Oil heat in a pan. Add the curry leaves. Let them crackle.
Next, transfer the masala coated fish into the pan. Cook each side for 6-8 minutes at a low to medium flame.
For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.
For the onion salad, mix everything together.
Frequently Asked Questions
Yes you can actually use any other kind of fish and replicate the same recipe. Pomfret is actually a great choice because it has a very delicate flavor and white meat, but if you prefer using any other kind of fish, you could do that too. Kingfish and mackerel are two good alternatives that can work wonderfully with this recipe.
The classic red chili paste has the perfect hint of spiciness and saltiness that will complement the fish. However, you can also add your own choice of spices into the mix if you really want to.
A pinch or two of chaat masala powder, when added to the mix, can really enhance the flavors of the paste. Want your red paste to have a rich, creamy texture? Throw in some toasted sesame seeds before you grind the mixture into a paste.
Tips & Tricks to Make the Pomfret Tawa Fry
Making the pomfret Tawa fry is super easy, but having these little tips and tricks handy can get you to nail those flavors and textures effortlessly.
- Want your fish to have a more intense flavor? Marinate the fish the night before you plan to fry it.
- To cut down on your cooking time, you can also prepare the green chutney and refrigerate it for upto a week, and make the red chilli paste upto 3 days in advance and then use it whenever needed.
- If you prefer a bit of texture, you can keep the red chili paste slightly coarse while grinding it.
- To cut down the spice factor and to lend the paste a little extra depth of flavor, you can add some grated coconut into the mixture as well.
- You can also add some lemon juice or tamarind pulp into the mixture to lend it a bit of tanginess.
- Want your pomfret Tawa fry to have a bit of a crispy outer coating? You can mix a bit of semolina or rice flour into the red chili paste before you fry the fish.
Serving Ideas & Suggestions
The spicy, savory pomfret Tawa fry tastes fantastic when paired with a side salad and some chutney. If you want to enjoy it as more of a filling meal, you can also serve it with some rice or chapati.
Still have some fish leftover that you want to put to use? Try any of these delicious recipes and enjoy it as an appetizer on a weeknight.
- Kerala Style Air Fried Fish Masala
- Air Fried Amritsari Fish with Onion Salad and Green Chutney
- Air Fried Crumbed Fish with Mayo Dip
Pomfret Tawa Fry in Red Paste
Ingredients For the Masala paste
- 10 pcs Dry red chilies , (soaked in water)
- ½ teaspoon Cumin seeds
- ½ teaspoon Fennel seeds
- 1 tablespoon Black peppercorns
- 4 pcs Cloves
- ½ teaspoon Fenugreek seeds
- 1 inch Ginger
- 5 cloves Garlic
- 2 tablespoon Coriander seeds
- 4 tablespoon Water
Ingredients For the fish
- 1 pcs Pomfret
- 1 tablespoon Oil
- 12 pcs Curry leaves
Ingredients For the Green chutney
- 1 bunch Coriander leaves
- ½ cup Mint leaves
- 10 pcs Garlic cloves
- 5 pcs Green chilies
- 2 teaspoon Salt
- ½ Lemon Lemon juice
Ingredients For Onion Salad
- 1 pcs Onion rings
- 1 teaspoon Red chili powder
- ½ teaspoon Salt
- 1 tablespoon Chaat masala
- ½ teaspoon Black pepper powder
- ½ Lemon Lemon juice
- 1 tablespoon Green chili , (finely chopped)
- 1 tablespoon Coriander leaves , (finely chopped)
- Soak the dry red chilies in water for 10 minutes.
- Transfer all the ingredients mentioned under masala paste into a blender and blend into a smooth paste. Add as little water as possible so that the paste is thick.
- Next, take the pomfret and makes lits on it.
- Take the masala paste and insert it into the cut and slit areas of the fish.
- Next, cover the entire fish with masala paste.
- Oil heat in a pan. Add the curry leaves. Let them crackle.
- Next, transfer the masala coated fish into the pan. Cook each side for 6-8 minutes at a low to medium flame.
- For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.
- For the onion salad, mix everything together.
- Serve hot!