MASALA FRIED POMFRET
INGREDIENTS
- Whole Pomfret -250 gram
- For Marinate
- Chili powder -1 tbsp
- Turmeric -half tea spoon
- Salt – to taste
- Lemon juice -2 tbsp
- Mix it well and apply on fish keep a side for half an hour.
- For the grind paste:
- Red chilly whole -4 to 5 no
- Whole coriander -2 tbsp
- Garlic cloves – 2 to 3 no
- Tamarind -approx 30 gm
- Ginger 1/2 inch
- Salt to taste.
- Now grind all ingredients with minimum water making fine Paste.
For pan frying:
- Chopped onion – 50 gm
- Coconut oil – 2 tbsp
- Curry leaves – 8 to 9
METHOD
- Heat up a non-stick frying pan.
- Add coconut oil and then finally chop Onion curry leaves.
- Fry till Onion turn golden Brown.
- Then add grind masala fry 1 to 2 min slow flame.
- Add water 1/3 cup.
- Cook till oil separates from the masala.
- Then add Marinated fish, sear and cook till crisp on both side.
- Garnish with chop coriander
- Serve hot.
About Suresh Thampy:
Suresh Thampy is the Executive Chef at Holiday Inn Mumbai International Airport. With over two decades of hospitality experience. Prior to joining Holiday Inn Mumbai, he was working as Executive Chef at Sheraton Grand Banglore. He enjoys crafting new and innovative creations as much as he likes preparing them.
Chef Thampy, A hardcore Mumbaikar, did his basic schooling from Mumbai’s Air India Modern School and higher secondary education from Bhavan’s College at Andheri in Mumbai. He completed his catering education from Rizvi College of Hotel Management in 1999. He always plates up beautifully crafted wonders and ensures that guests have an authentic experience. He is known for his management style, attention to detail and result oriented approach.
Chef Thampy has worked with some of the finest hotels in india and abroad that includes Madinat Jumeirah Dubai, Sheraton Grand, Bangalore Courtyard Marriott, Mumbai, JW Marriott Hotel, Mumbai, ITC Hotel Grand Maratha Sheraton & Towers Mumbai and many other prestigious properties.
Chef Thampy has secured several awards like ACE (Awards for Culinary Excellence) awards by Marriott International in 2011. He also won Hotelier India Awards 2018, Chef of the year, Upscale to Mid-Market in 2018.
Editor in Chief : Mewati SItaram
