Black Pomfret Fry

Black Pomfret Fry - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Served As: Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 6


  • 8 pieces Black Pomfret Pieces €“ 8-9 Pieces preferably thin slices black pomfret â
  • 1/2 tsp Tamarind Paste or lemon, or lemon for marination â lemon juice â lemon or thick kokum juice â or thick â
  • 1 tsp Turmeric Powder â
  • 1 tsp Salt â or taste, or as per taste
  • 1 tbsp red chili powder
  • 1 tsp Garam Masala â
  • 2 gm Rice Flour or coating coating â flourâ
  • 1/4 cup Semolina or sooji or sooji â
  • 1 tsp Salt or as per taste
  • 3 tbsp Oil â 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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