Pomfret fry..Malabar style

Malabaris, especially kozhikkodans are fish eaters..our way of making fish is different from other parts of God’s Own Country...In Kozhikkode even the smallest hotel will have the best fish preparations, whether it is fry or curry…Our Masala is unique and we all are proud of our cuisine..We still cling onto our authentic recipes..

Today I made pomfret fry..since the fish was so fresh and so big  had to cut it into thin round pieces and fry.


  1. Pomfret 500 gm
  2. Lemon juice 1 tablespoon
  3. Turmeric powder 1/2 teaspoon
  4. Chilli powder  teaspoon
  5. Dhaniya powder 1 teaspoon
  6. Pepper powder 1/2 teaspoon
  7. Salt to taste
  8. Green chilli 2 number
  9. Ginger 1/2 inch piece
  10. Garlic 4 pods
  11. Curry leaves 1 sprig
  12. Oil for frying


Cut the fish into thin round pieces, wash well and keep aside.

Grind the ingredients from 2 to 11 in to a fine paste.

Marinate the fish pieces in this masala and keep aside for 30 minutes minimum (it will be more tastier if we could keep the marinated fish for one day if possible in the fridge and use it next day).

Heat oil in a frying pan and shallow fry the fish pieces in low flame until golden brown evenly.

Serve hot with rice.


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