Pomfret fry Kerala style | Easy Fish Fry Recipes | Fish fry in Kerala Style | South Indian Fish Fry Recipes | Sunday Special Recipes

Nowadays I want to try the fish fry recipes with different styles. Think I got bored of eating the same taste... So I tried this Pomfret Fry in Kerala style and got the basic recipe from here. When I asked my keralite friend she said they will use another ingredient called kudumpuli, and instead of that, I can use lemon juice. She also said, it is added, to reduce the cholesterol and good for health and they call it as Fish Tamarind. I should try the recipe with Kudumpuli one more time. So try this Kerala style Pomfret fry and enjoy the day... I also have another version of Pomfret fry, which I tried from a cook book. To try other fish recipes from this blog click here.

Some fish recipes are
Masala Fish Fry
Easy Vanjiram meen varuval
Prawn roast in Kerala Style
Meen Kuzhambu
Nethilli Meen Varuval

Kerala Style Pomfret Fry

Preparation time: 3 min | Cook Time: 10 min 
Total Time: 13 min | Serves: 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients

Silver Pomfret - 2 

Ginger paste - 1/2 tsp

Garlic paste - 1/2 tsp

Chilli Powder - 2 tsp

Pepper powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - as per taste

Lemon Juice - 1 tbsp (While using kudumpuli add 1 tsp)

Oil for frying
Curry Leaves - few
Coriander leaves for garnishing

Method

1. Wash and clean the fish. Make the slits in the fish as shown.

2. Add  the chilli powder, turmeric powder, pepper powder, ginger garlic and add the lemon juice. Mix well. 

3. Add the salt and make a paste. 

4. Rub the paste all over the fish and inside the slits too. Let it rest for 30 min atleast. In a frying pan, add the oil and start frying the fish on both the sides till nice brown colour. 

5. In the same fish fried oil, add the curry leaves and fry it. Add these curry leaves on top of the fish while serving, which enhances the flavor. 
6. Garnish with coriander leaves and serve it. 

Yummy and Tasty Kerala Style Pomfret Fry is Ready

Notes:
1. When using Kudumpuli, you can add little water to bind the paste.
2. Frying the curry leaves in the same fish fried oil, enhances the taste.

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