How to make Crunchy Coriander Pomfret - Shallow fried marinated pomfret fillets

This recipe is from the book Any Time Temptations.

Main Ingredients : Coriander Seeds (साबुत सूखा धनिया), Pomfret (पापलेट)

Cuisine : Indian

Course : Snacks and Starters

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Crunchy Coriander Pomfret Recipe Card

Crunchy Coriander Pomfret

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Crunchy Coriander Pomfret Recipe

  • Coriander Seeds 2 tablespoons

  • Pomfret chopped 1/2 cup

  • Pomfret fillets boneless 2 medium

  • Salt to taste

  • White pepper powder 1/4 teaspoon

  • Lemon juice 1 tablespoon

  • Black peppercorns 8-10

  • Dried red chillies 3-4

  • Dried thyme 1/4 teaspoon

  • Oil for shallow frying

  • Cornflour/ corn starch 1 tablespoon

  • Refined flour (maida) 4 tablespoons


Step 1

Cut each fillet into eight pieces. Marinate the fish fillets with salt, pepper powder and lemon juice for about half an hour. Dry roast the coriander seeds, peppercorns and red chillies till fragrant. Grind to a coarse powder.

Step 2

Add thyme to this spice-mix. Heat sufficient oil in a non stick frying pan. In a bowl mix the spice powder, coriander leaves, cornflour and refined flour.

Step 3

Coat the marinated fillets with the mixture and shallow fry on both sides until golden brown and crisp. Drain on an absorbent paper and serve hot.