Fried Pomfret

We’d been eyeing these large pieces of silvery pomfret at the Ranch Market for some time now but couldn’t muster up the courage to cook them. Finally my husband decided that he’d do the cooking, so we went ahead and bought four of them. I’ve always had pomfret in restaurants and that too only the fried version of it. So that’s what we attempted. Since we had four huge pieces of fish we decided to do two the first day. I did all the marinating and hubby was supposed to fry it. But when the time came for cooking he had an office meeting. Coincidental huh! So I did the frying and while eating realized that it needed more spices. So the next day my mom-in-law took over and the fish tasted awesome. The measurements given here are an approximation since we eyeballed everything.

Ingredients:
Whole Pomfret – 2
Onion – 1 (small)
Ginger – 2 inch piece
Garlic cloves -- 4
Fresh Cilantro – ½ cup
Lime/lemon juice – 2 tbsp
Red chili powder – 1 tbsp
Salt – to taste
Oil – for frying the fish

Procedure:
Make two to three slashes on both sides of the fish.

In a food processor grind together the onion, ginger, garlic and cilantro. To the paste add the lime/lemon juice, red chili powder and salt and mix well.

Now rub the fish with the paste and set aside for 30-40 minutes.

Heat oil in a nonstick pan and fry the fish until both sides turn golden brown.

Drain and serve hot with lime/lemon wedges and green chilies.