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Diu pomfret masala fry

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Whole pomfret scored and coated with a red masala of chilli, garlic and lemon, then pan-fried, a seafood favourite of Diu.

Region: DiuOccasion: Lunch and dinner; served to visitorsTime: 40 minServes: 4Non-vegetarian

Ingredients

  • 2 medium pomfrets, cleaned and scored on both sides
  • 1½ tsp red chilli powder, ½ tsp turmeric
  • 1 tbsp garlic paste, 1 tsp ginger paste
  • 1 tsp coriander powder, ½ tsp cumin powder
  • Juice of 1 lemon and salt
  • 2 tbsp rice flour
  • Oil for shallow-frying

Method

  1. Mix the spices, pastes, lemon juice and salt into a thick paste.
  2. Rub it all over the pomfret and into the cuts. Leave for 30 minutes.
  3. Dust the fish lightly with rice flour.
  4. Shallow-fry in hot oil on medium heat for 5–6 minutes a side until crisp and cooked through. Serve with onion rings and lemon.

History

Diu has long been a fishing town, and its harbour at Vanakbara is one of the busiest fish landing centres of the territory.

Significance

Fried pomfret is one of the dishes most visitors look for in Diu, and fishing families depend on the pomfret and other catches for their living.

Sources