Fried Masala Pomfrets

Fried Masala Pomfrets prepared with a simple homemade Curry Powder made with roasted whole spices and Kashmiri chillies .

Ingredients

8 palm-sized pomfrets

2 tbsp curry powder

1 tbsp ginger-garlic paste

Salt, to taste

1 tbsp vinegar

½ tsp chilli powder (optional)

A little water, if required

Semolina (rava), for coating

Rice flour, for coating

Oil, for shallow frying

Method

Clean the pomfrets thoroughly, wash, and pat them dry. Make two deep slits on either side of each fish, creating small pockets for the marinade to penetrate and flavour the fish well.

In a bowl, combine the curry powder, ginger-garlic paste, salt, vinegar, and chilli powder. Add a little water, only if needed, to make a thick paste.

Apply the marinade generously over each pomfret, ensuring the masala is well stuffed into the slits (pockets). Coat the fish evenly on all sides and allow it to marinate before coating with the semolina and rice flour mixture

Mix equal quantities of semolina and rice flour on a plate. Coat each marinated pomfret well with this mixture.

Heat oil in a shallow frying pan and fry the pomfrets over medium heat until done.

This recipe also works wonderfully with surmai (kingfish), rawas (Indian salmon), mackerel, or any firm fish of your choice.

CURRY POWDER RECIPE

Homemade Curry Powder

Yield: Approximately 200 grams

A simple homemade Curry Powder made with roasted whole spices and Kashmiri chillies .

Ingredients

100 grams Kashmiri chillies

50 grams coriander seeds

25 grams cumin seeds

20 grams black peppercorns

1 teaspoon fenugreek seeds

1 teaspoon mustard seeds

1 teaspoon sesame seeds

1 teaspoon of poppy seeds

Method

Sun-dry the Kashmiri chillies and all the whole spices for 2–3 days.

Dry roast the whole spices separately until aromatic. Set aside to cool.

Dry roast the Kashmiri chillies separately and allow them to cool.

Grind the roasted whole spices in batches to a fine powder. Sift and set aside.

Grind the roasted Kashmiri chillies into a fine powder , sift and set aside.

Combine both powders and sift once again for a smooth, even blend.

Store the curry powder in a clean, dry, airtight bottle or jar.

Please note: Today I simply dry roasted the spices and Kashmiri chillies, skipping the sun-drying method, as I needed to replenish my stock of homemade curry powder. This fresh spice blend is a staple in my kitchen and is perfect for adding rich flavour and aroma to everyday lunchbox dishes.