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Black Pomfret Fry

4 from 1 vote

Black pomfret is popularly known as Halwa fish in Maharasthra. Most prized and tastes amazing when fried. This fish has indigenous fishy flavor which can be reduced by applying lemon juice or tamarind pulp. If you are buying fresh unfrozen fish, make sure that the flesh is firm and unmarred. It a simple recipe require few ingredients and less time for preparation.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Served AsDinner, Lunch
Servings 6


  • Black Pomfret pieces – 8-9 pieces preferably thin slices
  • For Marination – Lemon juice – ½ lemon or thick kokum juice – 1tbsp or thick Tamarind paste – 1 ½ tsp
  • Turmeric powder – 1 ½ tsp
  • Salt – 1 tsp or to taste
  • Red chilli powder - 1 1/2 tbsp.
  • Garam masala – 1 1/2 tsp
  • Coating – Rice flour/gram flour– 2 tbsp
  • Semolina or sooji – ¼ -1/2 cup
  • Salt a pinch
  • Oil – 3-4 tbsp. for shallow frying


  • Wash and drain out water completely. Pat dry fish pieces with kitchen towel.
  • In a plate mix together turmeric powder, garam masala, red chilli powder, salt, lemon juice. Mix it.
  • Rub and coat fish pieces from all the sides with this mixture.
  • Keep aside for 30-45 minutes.
  • In another plate mix together sooji, rice flour and a small pinch of salt.
  • Dip and coat all fish pieces with sooji rice flour mixture. Coat well from all the sides.
  • Heat oil in a nonstick pan until hot.
  • Gently place the pomfret pieces in hot oil. Reduce the heat to medium-low flame. Cover with plate for 8-10 seconds. Remove the plate. Let it cook for 3-4 minutes.
  • Flip it and fry from another side for 3-4 minutes or until crisp.
  • Drain off oil and remove on plate.
  • Garnish it with sliced onion, lemon wedges.
  • Serve hot with rice curry or as an appetizer.

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4 from 1 vote

sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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