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.
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
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.
- 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
- 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
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 oven.
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.
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.
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.
The recipe looks great for all the fish lovers definitely going to share this recipe with my friends as I am a vegetarian…
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
I am sure mint will bring a magical taste to this dish. Will share your recipe with friends who are non-vegetarian.
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!
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 🙂
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.
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.
This looks so tempting. I havent tried something like this before. Thanks for sharing your recipe. I shall definitely try this out soon.
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.
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.
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.
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
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.
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
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.