Cook with Anjali

Tawa Pomfret (Griddle Fry Pomfret)

Eating fish regularly is beneficial to our bodies in many ways. Fishes are a rich source of essential fatty acids (omega-3 fatty acids)and minerals. Pomfret fishes are high in fat content, provides calcium, vitamins A and D, and Vitamin B12. Increased Vitamin B12 makes it important for the nervous system. It also contains a good amount of iodine, critical for the thyroid gland. Thus Pomfret is good for eyesight and healthy hair and skin.

Along with above know benefits, this is a very tasty and delicious recipe you can enjoy as a starter or a side dish /appetizer.

What makes this recipe unique is a that this is a predominately fish which is prepared in westerns India but I have prepared this using  mustard as marination base and hence gives this fish a blend of Eastend India

Preparation Time – 10 Minutes

Marination Time – 30 minutes

Cooking Time – 7 minutes

Level of Cooking – Easy

Cuisine – Malvani with Bengali Tadka


  • Silver Pomfret – 4 Nos.
  • Turmeric Powder – 1 tbsp
  • Salt – As per taste
  • Oil for Cooking & Marination (Preferably Mustard oil)
  • Chat Masala/Onion Slices – For garnish

For Marination Paste;

  • Mustard Seeds – 2 Tbsp
  • Crushed Red Chili – 1 Tbsp
  • Garlic – 5/6 cloves
  • Black Pepper Corn – 10/12 nos
  • Corriander Seed – 1 tsp
  • Cumin Seed – 1tsp
  • Mint/Coriander leaves & Green Chili paste – 1 Tbsp


  • Wash and clean the pomfret fish and make gashes on both sides of the skin

  • Marinate fish with turmeric powder, salt, lemon juice and keep aside for 15 minutes
  • In a grinder using little water make a thick paste of all the items mentioned above to make a marination for the fish

  • Apply the marination generously over the fish and keep it aside for 30 to 45 minutes

  • Heat a nonstick pan or iron cast griddle.
  • Use mustard oil to fry the fish ( mustard oil will give this a great flavor)
  • Place the pomfret and fry for 8-10 minutes on one side in medium flame

  • Serve hot along with lemon slices and some sliced onions and sprinkle some chaat masala on top

Do try this and leave your feedback

As a home that loves to eat, we hold food, and the people who prepare it, close to our hearts. I was drawn to food from the time I could reach the kitchen counter and was tutored by my mother. The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis. This pushed me to reinvent the wheel and try different flavors and combination just to produce a new yet unique dish every time. . I have been trained and have had sessions with India’s leading chefs. Have participated in various food fest in India and London and have won huge appreciation from people. The journey which started from a home is now a passion and keeps growing on a day to day basis.

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