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  1. or the pomfret
  2. Firstly, wash the Pomfret and tilt it, so that the water drains off.
  3. Apply turmeric all over and wash again.
  4. Next, make gashes in the fish with a sharp knife
  5. Now, apply salt, ginger-garlic paste, lime juice and set aside.
  6. Consequently, grind the chutney to a paste in a mixer try not to add too much water if needed add a little.
  7. 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.
  8. Heat a non-stick pan, add a teaspoon of oil to it.
  9. Take the rice flour in a plate and turn the fish into it on both sides so that it is coated with the flour.
  10. Place the fish carefully in the oil and fry on one side then flip and fry the other side.
  11. Cook it on medium flame.
  12. Then flip and cook on the other side.
  13. Transfer to a serving plate.
  14. Serve Pan-fried Black Pomfret in Mint Chutney, hot and garnish with onion rings and lemon wedges
Recipe 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.