Pomfret Pulimunchi is a Mangalorean style fish fry recipe. We can serve this fish fry as it is or can be served with dosas and idly...
650 Grams Pomfret Fish
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
2 Tbsp Lime Juice
1/2 Tsp Salt
6 Tbsp Oil
10 Dried Guntur or Cherry Chilies (Spicy)
1 Whole Garlic bulb peeled
1/2 Tbsp Pepper Powder
1 Tsp Cumin Powder
1/4 Tsp Asafoetida
1 Tbsp Paprika Chilly Powder or Kashmiri chilly powder
1/2 Tbsp Turmeric Powder
Lime Size Tamarind or 1/3 Cup Vinegar/lime-juice
1 Tbsp Salt
We can also use Bafat Masala for this recipe: Bafat Masala Recipe
Pre-Preparations for this recipe is important we need to soak the dried red chilies in warm water for 1 hour so that they grind to form a smooth paste.
In a mixing bowl combine 1 Tbsp Chilly Powder, 1/2 Tsp Turmeric Powder, 2 Tbsp Lime Juice and 1/2 Tsp Salt to prepare a basic marinate for the fish apply all over the fish cover and allow to marinate for 30 minute in the fridge.
Drain the soaked red chilies add to a mixer jar reserve the water to add and grind later. Add 1 Whole Garlic bulb peeled, 1/2 Tbsp Pepper Powder, 1 Tsp Cumin Powder, 1/4 Tsp Asafoetida
1 Tbsp Paprika Chilly Powder, 1/2 Tbsp Turmeric Powder and grind to form a coarse paste first.
Gradually add 1/3 Cup Vinegar or lime-juice and 1 Tbsp Salt grind to form a smooth paste we can also use chilly water to grind to form smooth paste.
Apply 4 Tbsp of the prepared masala paste to the fish and marinate for 10 minutes.
Heat 6 Tbsp of oil in a heavy pan place on medium flame add the fish and fry for 5 minutes on each side till the fish turns light golden to both sides remove from flame and reserve on a plate. If there is excess masala drain from oil and reserve on the plate.
To the left over oil in the pan transfer the excess masala add little bit of that chilly water place on low Flame cook until oil surfaces on the masala.
Add the fish to the masala spoon the masala all over the fish and fry for 10 minutes once oil surfaces to the sides serve hot...Enjoy 😋