I am sure in my last post on fish fry I told you, how much my husband and I adore this dish. There might not be too many ways to make fish fry – mallu style, but everyone of them is lipsmacking. One of the prettiest fish I have seen is the pomfret. Found in abundance back home and not so much in abundance here in Doha. But my husband brought these PYT’s and despite my best intention to make fish molly (another recipe another day), I made fish fry, my MIL style. My search for a similar recipe led me to Jisha’s site. The idea for the potato and onion fry came from there. Without too much ado let me give you the recipe for Pomfret fry or Nadan fish fry – II.
Pomfret – 2 (any other fish will do as well)
Kashmiri Chilly Powder –2 tsp
Turmeric Powder – 1/2 tsp
Fish Masala Powder – 1 tbsp (optional)
Ginger Garlic Paste – 1 tbsp
Black Pepper Powder – 1 tsp
Ground chilly – 4-5 (according to your spice tolerance)
Fenugreek powder – 1/4 tsp
Lemon Juice – 1 tbsp
Salt – to taste
Potato – 1 (sliced into thin discs)
Onion – 1 (sliced)
Oil – as little or as much as needed
Clean the fish and make three partial slits over its body. Wash well with salt, turmeric, and lime juice. Dry well and keep aside. Marinate the fish with everything except oil. Keep in the refrigerator for a minimum of ½ an hour. Take the fish out and bring it to room temperature and fry it. You can either deep fry it or shallow fry it (I deep fried the fish … a first in my life for me).
Fry the potato and onions that is marinating in the masala and serve fish lined over the potato and onions.
It tastes absolutely fabulous people you must absolutely try it.
Till we meet again as the arabs say Ma as-salaamah