Pomfret tawa fry is a whole white pomfret fry recipe in which whole pomfret fish is marinated with blend of spices. The marinated fish is then shallow fried on tawa aka griddle. This Indian style fish fry is an easy fried fish recipe and can be served as an appetizer or a side dish with your main course.
Today we’ve got a delicious dish and this is one of my favourite fish recipe – pompret tawa fry. This spicy masala coated pomfret fry also known as vavval meen fry in Tamil is melt-in-mouth good and is tender from inside and crispy from outside. Soft succulent pompret fish slathered in a blend of spice mixture and shallow fried in a tawa to perfection.
Pomfret fish in Tamil is called “vavval or vawal meen”. The black pomfret is called Karuppu vavval while white pomfret is called Vellai vavval in Tamil.
A lip smacking tawa fried crispy pompret is best served with some green chutney or sliced onion and green chillies or a crunchy raw salad. You just can’t go wrong with this pomfret tawa fry recipe.
Pomfret tawa fry or vavval meen fry is quick and easy to make. Just marinate it with the masala and fry it on the tawa and you have your delicious fish ready.
The flavors are perfectly balanced and the fish is packed with flavor making it a sure hit with everyone in the family. The fish tastes amazing and delicious when served with a dash of lemon, onion and green chillies.
It’s really simple and easy to make. The fish gets cooked in 10-15 minutes and marination is advisable for atleast 10-15 minutes. All the ingredients needed for this recipe are simple and easily available in your kitchen pantry. Cooking this fish in coconut oil adds more flavor to the dish. Use a iron cast tawa or a non-stick pan or kadhai to make this masala pomfret fry so that the masala doesn’t stick in the pan or Kadai.
Pomfret tava masala fry is a whole pomfret fry recipe and is a favorite fish recipe made with white pomfret or silver pomfret. The same masala fish fry recipe can also be made with black pomfret fish or any other variety of fish too.
WHY YOU’LL LOVE THIS POMPRET TAWA FRY
● Quick and easy
● Ready in 15 minutes
● Fuss free
● Easily available pantry ingredients
● Less oil contain as it is shallow fried and not deep fried.
● Soft tender inside and crisp on the outside.
LET US SEE WHAT GOES IN MAKING POMFRET TAWA FRY:
This section explains what all ingredients is used in making the pompret tawa fry, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
FISH – White pompret is used here. You can also use other variety of pompret or can make this recipe using different kinds of fish. Fishes like surmai (king fish), mackeral, sardines, tilapia, sea bream, lady fish, rohu, katla etc can be used.
OIL – Coconut oil is used in this tawa pomfret fry recipe. You can use any other type of cooking oil. Coconut oil gives extra flavor and traditional taste to the fish.
GINGER GARLIC PASTE – Freshly ground ginger garlic is used here. You can use finely grated or store bought ginger garlic paste.
SPICES – Basic spice powder like red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, freshly ground pepper are used in this pomfret tawa fry recipe. If needed you may add a teaspoon of tamarind paste while making the masala marinade.
LEMON JUICE – Tamarind pulp can be used instead of lemon juice.
CURD – Thick curd aka yogurt is used here.
FLOUR – I have used rice flour in the spice marinade for a crispy coating. You can skip the flour in the marination and use semolina aka suji for coating before frying.
CURRY LEAVES – I have fried the curry leaves until crisp in the oil before frying the fish. These curry leaves are optional, but it adds an amazing flavor and crunch when served along with the fish. You can also add chopped curry leaves in the marinade, they add a nice earthy flavor to the recipe and make the fried fish so flavorful and tasty.
CORIANDER LEAVES – Used as garnish
SALT – To taste
HOW TO MAKE POMPRET TAWA FRY
This section shows how to make tawa fry pompret, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.
I made a simple recipe video of this delicious pompret tawa fry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Pompret Tawa Fry Video Tutorial
Here’s a step by step pictorial instructions to make whole white pompret tawa fry:
Wash and clean the pomfret fish well and make slashes on both sides using a knife.
Marinate the fish with the ingredients mentioned in the first marination list. Rub the fish all over well with the spices. Keep aside for 10-15 minutes.
Make a masala paste for the second marination. In a bowl or plate mix all the ingredients mentioned in the second marination list. Mix well to combine and make a smooth thick paste.
Apply the masala paste all over the fish including the slashes and gashes. This will allow the masala to penetrate well and the final outcome of the fish is well spiced.
Allow the fish to marinate for 30 minutes or atleast 10-15 minutes.
In a tawa (griddle) add the oil and allow to heat up.
First fry the curry leaves for few seconds until crisp. Remove and keep aside.
Now gently place the fish and fry on medium flame for 3 minutes. Flip over and cook 3 minutes on the other side too.
Again flip over and fry for 2-3 minutes each on both sides. Garnish with few chopped coriander leaves and take off the flame.
Your tawa fry pomfret with crisp outer and succulent inside is ready to be served.
Serve with fried curry leaves, onion rings and lemon slices.
TIPS & TRICKS TO MAKE POMFRET TAWA FRY
Pompret tawa fry is quite easy to put together. But before you jump right into the recipe, here’s some little tips and tricks that can get you to nail those flavors and textures to perfection.
● Make sure that you always use fresh fish for frying. Avoid using stale fish which gives an unpleasant and bad smell.
● Make nice slashes on both sides of the fish with a sharp knife.
● Always pat dry the cleaned fish with a clean kitchen towel to remove all the extra water and moisture. This will help the spice mix to stick to coat the fish well.
● Apply the masala marinade nicely over the fish covering the whole fish. Do not forget to apply inside the gashes.
● To make sure that the fish is fried well and cooked evenly flip them over atleast 2-3 times at regular intervals.
● To get an extra crispy coating, coat the fish in semolina just before you fry the fish.
● You can also marinate the fish overnight to have a more intense flavor.
● You can use other cooking oil for frying if coconut oil is not available to you.
RECIPE CARD
Pompret Tawa Fry
Equipment
- 240 ml measuring cup set
- Mixing bowl
- iron cast
Ingredients
- 2 whole white pompret
- 3 tablespoon coconut
- 1 sprig curry leaves
- few coriander leaves chopped (for garnish)
For First Marination:
- ¼ teaspoon salt
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon lemon juice (juice of half lemon)
For Second Marination:
- 1 teaspoon red chilli powder
- 1 teaspoon ginger garlic paste
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder
- ½ teaspoon black pepper crushed
- 1 teaspoon salt or as per taste
- 2 tablespoon thick curd (yogurt)
- 2 tablespoon rice
Instructions
- Wash and clean the pomfret fish well and make slashes on both sides using a knife.
- Marinate the fish with the ingredients mentioned in the first marination list. Rub the fish all over well with the spices. Keep aside for 10-15 minutes.
- Make a masala paste for the second marination. In a bowl or plate mix all the ingredients mentioned in the second marination list. Mix well to combine and make a smooth thick paste.
- Apply the masala paste all over the fish including the slashes and gashes. This will allow the masala to penetrate well and the final outcome of the fish is well spiced.
- Allow the fish to marinate for 30 minutes or atleast 10-15 minutes.
- In a tawa (griddle) add the oil and allow to heat up.
- First fry the curry leaves for few seconds until crisp. Remove and keep aside.
- Now gently place the fish and fry on medium flame for 3 minutes. Flip over and cook 3 minutes on the other side too.
- Again flip over and fry for 2-3 minutes each on both sides. Garnish with few chopped coriander leaves and take off the flame.
- Your tawa fry pomfret with crisp outer and succulent inside is ready to be served.
- Serve with fried curry leaves, onion rings and lemon slices.
Video
Notes
-
Make sure that you always use fresh fish for frying. Avoid using stale fish which gives an unpleasant and bad smell.
-
Make nice slashes on both sides of the fish with a sharp knife.
-
Always pat dry the cleaned fish with a clean kitchen towel to remove all the extra water and moisture. This will help the spice mix to stick to coat the fish well.
-
Apply the masala marinade nicely over the fish covering the whole fish. Do not forget to apply inside the gashes.
-
To make sure that the fish is fried well and cooked evenly flip them over atleast 2-3 times at regular intervals.
-
To get an extra crispy coating, coat the fish in semolina just before you fry the fish.
-
You can also marinate the fish overnight to have a more intense flavor.
-
You can use other cooking oil for frying if coconut oil is not available to you.
HOW TO SERVE POMFRET TAWA FRY?
You can serve this pompret tawa fry as a starter or appetizer along with green chutney or with onion, green chilli and lemon slices.
This can also be served as a side dish with your meal. Pair it with steamed rice and dal fry or rasam.
If you want serve this pompret fry as a light filling meal, serve it along with green chutney and some fresh crunchy vegetable salad.
Best when served hot straight from the pan.
HOW MANY DAYS WE CAN STORE MARINATED AND FRIED FISH?
You can store the marinated fish for 24 hours in the refrigerator. Store it an airtight container.
Fried fish can be store for 2-3 days. You can also freeze for upto a month. Wrap in cling film or aluminum foil and place it in an airtight container.
For serving the refrigerated or freezed fish, remove the fish from the fish and allow to thaw in the counter for few minutes. You can microwave for few seconds and serve. If you don’t microwave grease a tawa or pan and re-heat the fish over low flame. You can also shallow fry the fish in some oil.
CAN THIS BE BAKED IN OVEN?
Yes this pompret fry recipe can be baked in oven and in air-fryer as well.
Pre-heat the oven to 200° C for 10 minutes. Lightly grease the marinated fish with oil. Place the fish on a baking dish and bake for 20-25 minutes. You can grease the fish once in between the baking.
CAN I USE ANY OTHER KIND OF FISH?
Yes you can definitely use any other kind of fish and replicate the same recipe.
Fishes like surmai (king fish), mackeral, sardines, tilapia, sea bream, lady fish, rohu, katla etc can be used. This recipe works wonderfully with almost all type of fish.
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● Easy Pan Fried Fish
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Well, if you make this pompret tawa fry recipe please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
Excellent Recipe, I’m from Goa and I will try.