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
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.
You can also find more Snacks and Starters recipes like Rajma Bread Patties, Green Masala Fish Fry, Dal Sabudana(sago khichdi), Grilled Prawns With Spicy Lemon Dressing.
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
Method
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.
