To start making the Crispy Pan Fried Pomfret Recipe, wash Pomfret with water. Drain all of the water and sprinkle some salt and hold it apart for five minutes.
In a mixer grinder, add coriander leaves, fennel seeds, complete black peppercorns, cloves, turmeric powder, dry crimson chillies, garlic, ginger and tamarind.
Grind all of the masala with about 1/3 Cup water to easy batter for fish. Add a teaspoon of salt into the paste and blend nicely.
Apply this batter or paste to pomfret items and hold apart for marination for about 10 minutes.
Warmth a skillet, add oil. Coat the marinated pomfret items nicely with semolina on each the perimeters.
Place them over oil on the skillet. Allow them to fry on medium warmth for about 3 to 4 minutes.
Flip to fry on the opposite aspect. As soon as they’re all brown and crispy, swap off the warmth and take away them out on a serving plate. Take pleasure in this tasty, crispy pomfret masala fry as an appetizer.
Serve Crispy Pan Fried Pomfret alongside with Prawns Coconut Curry and Steamed Rice for a weekday meal.
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