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Home Food Recipes

Pan-fried Black Pomfret in Mint Chutney

by Harjeet Kaur
February 18, 2025
in Recipes
Reading Time: 6 mins read
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Pan-fried Black Pomfret in Mint Chutney with full video tutorial

Pan-fried Black Pomfret in Mint Chutney

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

 Black Pomfret

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.

Do check out other fish recipes- Mediterranean Shakshuka Fish Fillet, Foil-wrapped Grilled Basa, Pan-fried Fish Fillet, Easy Grilled Fish and Crispy Fried Amritsari Fish

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

 

METHOD

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

Pan-fried Black Pomfret in Mint Chutney

Notes

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.

 

Pan-fried Black Pomfret in Mint Chutney

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Course Starter
Cuisine Indian

Ingredients
  

  • 2 Palm Size Pomfrets
  • 1/4 tsp Turmeric Powder
  • 1 tsp lemon juice
  • 1/2 tsp Teaspoon Salt
  • 1/2 cup Packed Mint Leaves
  • 1/1 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

Instructions
 

  • or 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

Notes

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.
Pan-fried Black Pomfret in Mint Chutney
Pomfret can be even grilled in the oven.
Tags: Pan-fried Black Pomfret in Mint Chutneypan-fried fish
Harjeet Kaur

Harjeet Kaur

I’m Harjeet Kaur, the voice behind Wordsmithkaur, a lifestyle blog that’s ranked among India’s Top 20. My writing journey started unexpectedly with articles for The Hindu, and I even had a weekend column that had loyal readership. Over the years, I’ve juggled many hats—content creator, freelance writer, and blogger—all while nurturing my love for words. On my blog, you’ll find a little bit of everything: recipes straight from my kitchen, travel diaries, gardening tips, and stories about beauty, mental health, and sustainability. Cooking is my therapy, and I take pride in turning simple, traditional recipes into gourmet dishes—with love as my secret ingredient. I write to connect, to share, and to inspire. Whether it’s content for social media, blogs, or brochures, I thrive on crafting stories that resonate. If it’s writing you need, I’m your go-to wordsmith. Take a peek into my world—I promise there’s always something interesting waiting for you.

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Comments 18

  1. Alpana Deo says:
    5 years ago

    It looks tempting Harjeet Mint is one of my favorite ingredients. I am a vegetarian but I will pass on your recipe to my fish lover friends.

    Reply
  2. Preeti Chauhan says:
    5 years ago

    Pomfret is one of my favourite fishes , i really like your version that uses Mint and coriander to give it a nice and fresh flavour and the rice flour coating to give it that crispness.

    Reply
  3. Surbhi prapanna says:
    5 years ago

    Mint always give a refreshing feel and good for our health too. I am sure this recipe will get lots of love by non vegetarian. As usual great pictures and lovely presentation.

    Reply
  4. Smitha N says:
    5 years ago

    The recipe looks great for all the fish lovers definitely going to share this recipe with my friends as I am a vegetarian…

    Reply
  5. Swati Mathur says:
    5 years ago

    Being a vegetarian I might not be able to cherish this recipe my self but will definitely pass it on to my friends. You are such a talent cook…looking at your dedication I do get motivated to try something new. Thanks for the share

    Reply
  6. Ujjwal Mishra says:
    5 years ago

    I am sure mint will bring a magical taste to this dish. Will share your recipe with friends who are non-vegetarian.

    Reply
  7. Jhilmil says:
    5 years ago

    Mint is something that I relish in every form, especially the Mint Chutney! I’m sure this should be a good recipe for fish lovers, though I’m a vegetarian!

    Reply
  8. Mandavi Jaiswal says:
    5 years ago

    My son loved fish, infcat I was looking for a recipe which can be cooked for everyone in teh family. Never tried pomfret, making this for sunday lunch 🙂

    Reply
  9. Sakshi Varma says:
    5 years ago

    I am vegetarian so this recipe is not for me! But I can see how simple the recipe is and with the mint chutney I can imagine the end result will be very flavorful. Will share with my husband who has been thinking about making fish at home.

    Reply
  10. Kavita Singh says:
    5 years ago

    Just yesterday my bestie was asking for a failproof recipe for this fish, I am definitely going to share this with her. This looks absolutely delicious.

    Reply
  11. LifeCoachPreet says:
    5 years ago

    This looks so tempting. I havent tried something like this before. Thanks for sharing your recipe. I shall definitely try this out soon.

    Reply
  12. Judy says:
    5 years ago

    Pomfret is my favorite fish.. I like both white and black ones. Thanks for this recipe I will ty your way of making pan fried fish.

    Reply
  13. Cindy Dsilva says:
    5 years ago

    Mouth watering recipe for me. I’m drooling looking at it since I did not have pomfret for a while now. I have to try this the next time I get my hands on a pomfret.

    Reply
  14. Hansa Kajaria says:
    5 years ago

    I’m a vegetarian and my husband a hard core non vegetarian. Though I don’t cook non veg myself, I will pass this yummy recipe to my friend who is a fish lover.

    Reply
  15. Dr. Rahat Sayyad says:
    5 years ago

    That looks so appetizing. I loved the special marinate you made. Pudina chutney will definitely give a nice twist to the final flavours of the dish

    Reply
  16. Amrit Kaur says:
    5 years ago

    This would be a good meal for non veg foodies for lunch or dinner. I would share with my friends who eat non veg food.

    Reply
  17. Dr Bushra says:
    5 years ago

    I’ve never cooked pomfret fish so far. This recipe looks delicious and easy to make with the available ingredients at home . Love to try

    Reply
  18. Dipika Singh says:
    5 years ago

    The presentation and the preparation looks so tempting, I do not eat fish but my daughter loves it, so I am saving this recipe to get this pomfret fish and try it as soon as I can.

    Reply

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