🌊 The Fish That Needs No Introductions
In coastal homes, you don’t ask “what’s for dinner?”
You check what the sea sent back.
And when Pomfret shows up on the boat, the kitchen smiles.
Not because it’s fancy.
But because it’s honest. Fresh. Fast. And always worth the sizzle.
This is not the fish you bury in gravy.
This is the fish you let speak for itself —
With a little spice, a squeeze of lemon,
and a hot tawa that gives it that golden sear.
🐟 What You’ll Need (Serves 2–3):
2–3 Pomfret, cleaned and slit
1 tbsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp lemon juice
Salt to taste
2 tbsp rice flour or rava (sooji) – for extra crisp
2–3 tbsp oil – coconut oil or mustard oil preferred
Fresh coriander & lemon slices to serve
🔥 How to Make It – Coastal Style
1. Marinate the Fish
Mix ginger-garlic paste, chili powder, turmeric, lemon juice, and salt.
Rub generously into slits and all over the pomfret. Let it rest for 30 mins.
2. Dust Lightly
Coat each fish in a thin layer of rice flour or rava — it makes the outer layer beautifully crisp.
3. Sizzle & Seep
Heat oil in a flat pan. Place fish gently. Shallow fry on medium heat.
Flip only once — when the edges turn golden and crisp.
4. Serve Hot & Humble
Garnish with fresh coriander and lemon. Serve with rice, dal, or eat as is with a chutney dip.
❤️ Why This Dish Feels Like a Sea Breeze
It’s fast — marinate, fry, done
It’s light but satisfying
It reminds me of Sunday lunches by the sea, with steel plates and coconut chutney
No curry. No gravy. Just real, honest fish and spice
The Pinch of Masala 