Pan-fried Black Pomfret in Mint Chutney with full video tutorial
Pomfret or Paplet is also known as Halwa Fish or Indian butterfish. Appetising in taste, this fish is protein-rich and packed with omega 3 fatty acids. The Silver or white pomfret and black are actually the two most popularly sold fishes in India. The black palm-sized pomfret is very fleshy with fewer bones and perfect for Pan-fried Black Pomfret in Mint Chutney
If you heard someone pronouncing it as Pamflet, then don’t mock them about their accent; the Portuguese name is actually Pampo or Pamflet
There are different ways and masalas to make Black pomfret; grilled, fried, pan-fried or tawa pomfret. I am sharing my recipe of Pan-fried Black Pomfret in Mint Chutney. Just wash and smear the pomfrets with ginger-garlic paste and lemon and then dunk it in a whole load of mint chutney. Simple but with a burst of minty flavour. I am making pomfret after about 25 years and there are lots of memories flooding my mind. My husband loved this Pan-fried Black Pomfret in Mint Chutney recipe.
INGREDIENTS Pan-fried Black Pomfret in Mint Chutney
2 Palm Size Pomfrets
1/4 Teaspoon Turmeric powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Salt
For the Green Chutney – Grind to a paste
½ Cup Packed Mint Leaves
½ Cup Packed Coriander Leaves with the Tender stalks
5 Green Chillies or according to your taste
4 Cloves Garlic
1 Small Onion or spring onion
1 Tbsp Lemon juice
Salt to taste
Oil for frying
Rice flour for coating – optional
For the pomfret
Firstly, wash the Pomfret and tilt it, so that the water drains off.
Apply turmeric all over and wash again.
Next, make gashes in the fish with a sharp knife
Now, apply salt, ginger-garlic paste, lime juice and set aside.
Consequently, grind the chutney to a paste in a mixer try not to add too much water if needed add a little.
Now, smear this mint chutney all over the fish with your fingers. Insert into the gashes as well. Let it marinate for at least an hour.
Heat a non-stick pan, add a teaspoon of oil to it.
Take the rice flour in a plate and turn the fish into it on both sides so that it is coated with the flour.
Place the fish carefully in the oil and fry on one side then flip and fry the other side.
Cook it on medium flame.
Then flip and cook on the other side.
Transfer to a serving plate.
Serve Pan fried Black Pomfret in Mint Chutney, hot and garnish with onion rings and lemon wedges
Coating it with rice flour gives it a crisp texture.
You can marinate the fish and leave it in the fridge overnight.
Mint and coriander chutney can be made and stored in the fridge.
Pomfret can be even grilled in the over.