Pomfret Fish Fry | Vaaval Meen Fry | Avoli Pollichathu is an all time favourite for everyone at home. As Pomfret fish is versatile, we can add any masala we like and the fish fry will turn out accordingly. Normally in restaurants, I didn’t taste any variations in fish fry masala except at GRT Grand where they prepared excellent Pomfret fry.
In Tamil pomfret is known as “Vaaval Meen” and in Malayalam, “Avoli”. There are many varieties available in the market. I usually buy silver pomfret or white pomfret. Black pomfrets are also available.
Here I have used Chettinad Masala for frying the fish and I have no words to say, the fry turned out juicy with the full aroma of masala. So I wanted to share this recipe to everyone.
- Pomfret fish – 500 gms
- Red chilli powder – 2 tbsp
- Turmeric powder – 1 tsp
- Tamarind juice (thick) – 1 tbsp
- Lemon juice – 1 tsp
- Salt to tatse
- Oil – to shallow fry
- Garlic – 10 pods
- Pepper – 1 tsp
- Fennel – ½ tsp
- Select pomfret fish, each of which weighs about 200 to 250 gms. Cut the tail and fins. Make a small slit at the side and carefully remove the intestine and other wastes without affecting the shape of the fish. Clean the fish using water with turmeric and curd. Make 2 to 3 slits on the both sides of the fish.
- Grind the ingredients given under “To grind” to a smooth paste by adding few drops of water.
- In a plate, transfer the ground paste and mix with red chilli powder, turmeric powder, salt, tamarind juice and lemon juice and make a thick paste.
- Apply this masala paste on the fish concentrating on the slits . This will help the masala to get absorbed into the fish. Marinate in the refrigerator for an hour.
- In a non stick pan, add required oil for shallow frying the fish and heat.
- When the oil is hot, fry the fish in simmer for about 5 minutes. Then carefully flip the fish to other side and cook for 5 minutes. Repeat again with both sides.
Your hot, spicy Pomfret Fry is ready to serve. This can be served as a side dish for hot steaming rice along with "Manchatti Meen Kuzhambu"!
- Care should be taken while cutting the fish so that the shape of the fish gets retained.
- Also, while cooking, the fish has to be flipped carefully without getting broken.
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