If you can get it, this Indian fish fry is delicious with silver pomfret.
Whenever I go to London, which isn’t often, I bring a car fridge and stock up on fresh silver pomfret.
That is the fish I used in Goa when I first made this Indian fish fry and I love it.
You could use other fish too such as sea bass and bream but the delicate flavour and texture of silver pomfret is my all time favourite.
There really isn’t much to do.
If you would like to cut the fins and head off and make those shallow slits, you can do that a day or so ahead of time.
You could also gather up your spices but as there are so few, there really isn’t much need.
Make this Indian fish fry recipe your own…
To be honest, I calmed this one down a bit for the blog.
I prefer the fish to be much spicier and use more Kashmiri chilli powder.
You could also use more lime juice. It adds a lot. Of course the amount of salt you use in any Indian fish fry is completely up to you.
Step by step photographs
If you like this Indian fish fry recipe, you might like to try some of these too…
Alleppey fish fry
Easy prawn curry
Keralan Fish Curry
Indian Fish Fry
- 2 x 600g (21oz) silver pomfret or other fish of your choice
- 1 generous tbsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp salt plus more to taste
- Juice of one lime
- 1 tbsp garlic and ginger paste
- 200g (1 cup) semolina
- 5 tbsp coconut or rapeseed oil
- Clean the pomfret or ask your fish monger to do this for you. Be sure to cut off all the fins, tail and head and remove the gills.
- Make shallow slices on each side of the fish. This will both speed up cooking and ensure the spices get right into the meat of the fish.
- Rub the fish all over with the ground spices, garlic and ginger paste and lime juice and allow to marinate for about 20 minutes.
- When ready to cook, heat up the oil in a large non-stick pan. I only had a small pan so I fried them separately.
- Dredge the fish in the semolina and be sure to shake off any excess. Then place the fish in the pan and cook for about 4 minutes per side or until crispy and golden brown.
- Transfer to paper towels to soak up any excess oil and serve immediately. These are good served simply with additional lime wedges.
I hope you enjoy this Indian fish recipe. If you do give it a try, please leave a comment. I’d love to hear from you.
Saturday 15th of December 2012
The lemon trees in my garden are giving their fruits for this sauce. Nice sea bass recipe with a shallot and tandoori masala.