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Anchovies marinated with spices and deep fried in oil to perfection. Crispy, crunchy and flavorful nethili meen fry recipe. It serves as a perfect appetizer and good for side dish too.
Nethili aka Anchovy fry is a very popular dish in South India, be it at home or at restaurant menu. It’s the favourite dish of many. It is prepared by marinating the fish with spices like chilli powder, turmeric powder, pepper powder, coriander powder, ginger garlic paste, rice flour, cornstarch and then deep fried until brown and crispy.
Nethili fish fry is a simple and super easy recipe prepared with handful ingredients which are easily available in our pantry. So now you can make this restaurant style anchovies fry at home and serve it as a starter, snack or side dish with meal.
Anchovies fish fry is an amazing fish fry which is loved by all age groups. It is ridiculously delicious and so crispy which will make you ask for more.
This restaurant style nethili fish fry is one of my personal favourite among the many fishes and sea food I love. Even my husband and my kiddo love this as much as I do so we can say its a family favourite dish.
Anchovy is also called nethili or chooda or netholi in different parts of India. Anchovies is a small fish variant. It has tiny bones which are soft. The center bone is not hard as in other big fishes. We need not remove the bones while eating because when fried the bones become crispy and can be eaten as such.
Nethili meen fry aka nethili varuval is a quick fish fry using anchovies. You can also called this nethili meen fry as nethili 65, it is just like the Tamil Nadu’s famous chicken 65 and prawn 65recipe. The fish tastes heavenly and spicy which a fish lover should definitely try. This fish fry is so addictive that you can’t stop with few. I am sure you going to love this one!
WHY YOU’LL LOVE THIS RECIPE ● Quick and easy ● Needs handful of pantry staples ● Crispy and crunchy ● Can be served as a starter, party appetizer, snacks or side dish with meal. ● Perfectly golden fried under 10 minutes. ● Flavorful ● Ideal for all age groups including kids.
Coming to the recipe, I have used fresh large size anchovies aka nethili fish. I have cleaned the fish well and removed the head and tail too. You can keep the head and tail intact if you wish. Fresh fish taste much better than frozen one. Along with spice masala powders I have used ginger garlic paste and combination of rice flour and cornstarch/cornflour for adding crispness and crunch to the fish. The fish is marinated with the spice mix and kept marinated for a minimum of 30 minutes. Then the fish is deep-fried. You can shallow fry as well.
You can use other small fish for this recipe. The dish tastes best when served with a side combo of steamed rice or as a starter with onion rings, lemon wedges, green chillies and fried curry leaves.
PRO TIPS ● Marinate the fish for longer duration. This will allow the spices to penetrate nicely into the fish and make it more flavorful. ● You can fry the fish ahead of time to avoid rushing at the end moment for any party or gatherings. Just fry the fish for few minutes. You dont need to make them brown and crisp. Just before serving heat oil and drop the previously fried fishes and fry them for a minute. You will get a crisp and crunchy fish. ● Fry the fish on medium flame, just increase the flame to high just few seconds before taking off. Be sure to stir constantly. This will brown evenly and make it crisp.
I made a simple recipe video of this amazing anchovies fry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
NETHILI MEEN FRY VIDEO TUTORIAL
I hope you’ll try this authentic South Indian nethili meen fry recipe and do share your thoughts about the recipe with me here.
500 gms anchovies fish/nethili meen 1 tbsp ginger garlic paste 2 tsp coriander powder 2 tbsp kashmiri red chilly powder 1 tsp turmeric powder 1 tsp pepper powder 2 tbsp rice flour 2 tbsp corn flour Juice of half lemon Salt as per taste Oil for frying
For Garnishing Few curry leaves Green chillies Onion rings Lemon slices
Step by step pictorial instructions to make anchovies fry:
In a mixing bowl add in the ginger garlic paste, coriander powder, chilly powder, turmeric powder, pepper powder, rice flour, corn flour, lemon juice and salt. Mix well and make a thick paste. Please do not add water.
Marination Masala
Now add in the cleaned anchovies. Mix well together the masala paste and the fish. Marinated for atleast 30 minutes.
Fish Marination
Heat oil in a frying pan. When the oil is heated, reduce the flame to low and frist fry some curry leaves until crisp. Remove and keep aside.
Fried Curry Leaves
Now carefully drop the fish one by one onto the hot oil. Do not over crowd it.
Fry the fish on medium flame for about 3-4 minutes. Then flip over and fry for 2-3 minutes or until golden and crisp. It will take totally approximately 6-7 minutes. Flip over in between for evening cooking.
Remove them and continue the same process with the remaining fish.
Serve hot with fried curry leaves, green chillies, onion rings and squeeze of lemon juice.
NOTES: ● This recipe can be used in other small fish varieties also. ● You can also use egg white of one egg. ● Adjust the chilly powder according to your heat preference. ● You can skip the cornstarch and increase the rice flour a bit if it is not available. ● If you don’t have much time for marination, you can keep marinated for few minutes and fry it. But the longer marination the better in taste.
Well, if you make this nethili meen fry, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking! Love Akum
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Tawa prawns are flavorful and juicy prawns which are super easy to make with just a few simple steps. Tandoori Prawns is a famous dish that every non-vegetarian would love to relish. These smoky and juicy prawns satisfy the cravings of a tandoori dish within minutes. It is a perfect party appetizer or side dish for your meal.
Tandoori tawa prawns have tandoori marination and are cooked over a tawa aka griddle. The prawns are marinated in a spiced yoghurt marination and cooked over tawa (griddle) till crisp and charred on the outside.
This super easy tawa tandoori prawn recipe yields delicious end results, I am sure you’ll end up making them over again! If you love shrimps or prawns, this prawn recipe is ready within minutes. You can make these tawa tandoori prawns in a charcoal tandoor, electric tandoor, oven, air fryer or over stove top.
The tandoori marinade is made using simple Indian spices (tandoori masala). This easy prawn snack recipe is ideal for get-togethers, potlucks or dinner parties. If you love prawns and tandoori dishes, do give this easy prawn recipe a try for your next party or weakened dinner.
The authentic and traditional way for making tandoori is in charcoal tandoor. But nowadays since most of us do not have a traditional tandoor at home, an electric tandoor also works great if you have that. Apart from this the other method is the oven method and gas top method if we don’t have tandoor at home.
If like me, you also don’t own a tandoor then simply use a tawa or grill pan over a stove top like I did. Any which way, these tandoori prawns will always leave you craving for more.
These perfectly marinated tawa tandoori prawns, bursting with amazing flavors, can easily be one of the most loved party appetizer recipes with very little effort.
WHAT IS TANDOORI PRAWNS?
Tandoori Prawn is a popular prawn dish known for their juicy, bold and flavorful taste. Cleaned deveined prawns or shrimps are marinated in yoghurt based marination known as tandoori masala. These marinated prawns are then cooked in a tandoor, a cylindrical clay oven resulting in an aromatic and smoky flavored prawns.
The dish originated from the Indian subcontinent and is popular in many other parts of the world. It is also one of the most ordered dishes in fine dining restaurants, fast food corners and tops on the restaurant menu.
Nowadays many use oven or electric tandoor or gas top method to cook any tandoori recipe. These juicy and crisp charred prawns are served with green chutney along with onion and lemon slices.
You can cook this prawn recipe in an oven, air fryer or on a gas top over tawa/griddle as well just like I did in this recipe.
INGREDIENTS TO MAKE TAWA TANDOORI PRAWNS
This section explains what all ingredients are used in making tawa tandoori prawns, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
PRAWNS – We have used large tiger prawns in the recipe. You can use medium, large or jumbo prawns as per available and taste buds.
OIL – The recipe uses mustard oil. For tandoori mustard is the best and gives a bold and authentic tandoori flavor. You can use butter or ghee (clarified butter)
CURD/YOGURT – Hung curd is used here. If your curd is watery put them in a muslin cloth and allow them to drain the water. By doing so you will get thick curd which is best for tandoori recipes Do not use sout curd, try using fresh curd.
BESAN – Besan (grams flour) is used for binding the masala well with the prawns. This allows the masala to bind nicely with the prawns and gives an even finished result
HERBS – Herbs like ginger, garlic, lemon juice and kasuri methi (dry fenugreek leaves) are used.
MASALA – Tandoori marinade is made with a mélange of Indian spices. The masala powders used are turmeric powder, red chilli powder, kashmiri red chilli powder, coriander powder, garam masala powder, pepper powder and amchur powder (dry mango powder).
SALT as per taste.
HOW TO CLEAN PRAWNS LIKE A PRO.
Here’s a simple instruction in how to clean prawns if you’re buying directly from the fish market.
First wash the prawns in water before starting to clean them.
Peel the shell of the prawns and remove the head, legs and tail simultaneously.
The head, legs and tail can be easily removed with your finger. You can even remove the tail by squeezing it.
Using a small sharp knife make a slit along the middle of the back of the prawns to expose the black colour vein.
Now pull and remove the vein gently. Wash the prawns nicely under running water.
Remove them from water and pat them dry completely using a kitchen napkin or clean kitchen towel.
Your prawns are ready to use for any recipe that calls for prawns.
HOW TO MAKE TAWA TANDOORI PRAWNS?
This section shows how to make tawa tandoori prawns with step-by-step photos and details about the technique. For full ingredients measurements, see the recipe card below.
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE TAWA TANDOORI PRAWNS
PREPARING THE PRAWNS:
Remove the head and peel the prawns leaving the tail. Devein the prawns and wash them nicely. Pat them dry completely with a napkin or clean kitchen towel.
FIRST MARINATION:
In a bowl add in the cleaned prawns.
Add in all the ingredients mentioned in the first marination list.
Mix well and keep aside for a few minutes while we make the second marinade.
SECOND MARINATION:
In a bowl add in all the ingredients mentioned in the second marination list (reserve 1 tablespoon oil for later use).
Mix well to combine everything together nicely.
Add in the prawns and mix well. Coat the marinade well with the prawns. Keep aside for 10 minutes or more if you have time
COOKING THE PRAWNS:
Place the tawa (griddle) over high flame and heat it for about 1 minute to make it non-sticky. Add in the reserved mustard oil and allow to heat up.
When the oil becomes hot reduce the flame to low and place the marinated prawns in a single layer.
Cook for about a minute. After that flip the prawns to another side and cook for another 1 minute.
Reduce the flame and add in the marinated prawns in a single layer.
Cook over low-medium heat for about 2 minutes. Flip the prawns to the other side and cook again for about 2 minutes.
Now increase the flame and cook for 1 minute on both the sides until the prawns are crisp and you get a charred patch on the prawns. Turn off the heat.
GIVING A SMOKY FLAVOR: (OPTIONAL STEP)
Heat a small piece of charcoal. Place it in the middle of the tawa. Add a few drops of mustard oil or ghee/butter onto the heat charcoal and immediately cover the tawa with a lid. Keep it covered for about 1-2 minutes. This method is called dhungar method which gives a smoky flavor to the dish.
NOTES:
* Use fresh prawns. * Use tiger prawns or jumbo prawns * You can use butter or ghee if mustard oil is unavailable to you. *Use fresh curd or yogurt.
Tawa prawns are flavorful and juicy prawns which was super easy to make with just few simple steps. Tandoori Prawns is a famous dish that every non-vegetarian would love to relish. These smoky and juicy prawns satisfy the cravings of a tandoori dish within minutes. It is a perfect party appetizer or side dish for your meal.
½Teaspoon Amchur powder (dry mango powder)Or chaat masala
¼Teaspoon Salt Or as per taste
1 Tablespoon Curd Yogurt
2Tablespoon BesanGram flour
¼Teaspoon Kasuri methi Dry fenugreek leaves
1+1Tablespoon Mustard seeds
For Smoky Flavor (optional)
1SmallCharcoal
½Teaspoon Mustard oil Ghee/butter
Instructions
Preparing The Prawns:
Remove the head and peel the prawns leaving the tail. Devein the prawns and wash them nicely. Pat them dry completely with napkin or clean kitchen towel.
First Marination:
In a bowl add in the cleaned prawns.
Add in all the ingredients mentioned in the first marination list.
Mix well and keep aside for few minutes while we make the second marinade.
Second Marination:
In a bowl add in all the ingredients mentioned in the second marination list (reserve 1 tablespoon oil for later use).
Mix well to combine everything together nicely.
Add in the prawns and mix well. Coat the marinade well with the prawns. Keep aside for 10 minutes or more if you have time
Cooking The Prawns:
Place the tawa (griddle) over high flame and heat it for about 1 minute to make it non-sticky.
Add in the reserved mustard oil and allow to heat up.
When the oil become hot reduce the flame to low and place the marinated prawns in single layer.
Cook over low-medium heat for about 2 minutes. Flip the prawns to other side and cook again for about 2 minutes .
Now increase the flame and cook for 1 minute on both the sides until the prawns are crisp and you get a charred patches on the prawns. Turn off the heat.
Giving A Smoky Flavor:
Heat a small piece of charcoal. Place it on the middle of the tawa.
Add few drops of mustard oil or ghee/butter onto the heat charcoal and immediately cover the tawa with a lid.
Keep it covered for about 1-2 minutes. This method is called dhungar method which gives a smoky flavor to the dish.
Notes
Use fresh prawns.
Use tiger prawns or jumbo prawn
You can use butter or ghee if mustard oil is unavailable to you.
Use fresh curd or yogurt.
HOW TO MAKE TANDOORI PRAWNS IN CHARCOAL TANDOOR
Take an iron skewer and thread the marinated prawns into the skewer one by one leaving small gaps in between them.
Now place the skewered prawns inside the preheated tandoor and cook for about 6-7 minutes. Apply some butter while cooking the prawns at regular intervals to keep them moist if necessary.
When the prawns become crisp, charred and cooked through from all sides remove them from the tandoor and remove the prawns from the skewer and serve hot.
HOW TO MAKE TANDOORI PRAWNS IN AN OVEN
Here’s how I made tandoori chicken in an oven. Please do check it out and give it a try.
Preheat the oven at 220° C for 10 minutes.
Brush marinated prawns with oil and grill/bake for 10 minutes. The baking or grilling time may vary depending on the size of prawns you are using.
Brush them with melted butter after cooking for that extra flavor if you like that, or serve them hot as it is.
Make this tandoori prawn recipe easily at home. You can grill or bake them in the oven or make them over a stove top on a tawa (griddle) or grill pan. This prawn recipe is easy to make whichever way.
SERVING SUGGESTIONS:
Serve the tawa tandoori prawns with green chutney along with raw onion and lemon slices
You can also serve it with lachha pyaaz (spiced onion salad). Take some onion slices, add in red chilli powder, salt, squeeze in some lemon juice, mix well and it’s ready to be served.
You can also serve it with salsa like I did. Mix together some diced onion, tomato, cucumber, green chilli, salt, crushed pepper, coriander leaves and lemon juice. Mix well and serve.
Serve it as an appetizer or snacks. You can also serve it along with your main course as a side dish. It goes well with rice and any curry or dal as a side dish.
HOW LONG CAN YOU MARINATE PRAWNS FOR ?
Generally for any tandoori recipe it is best to marinate them for at least 3 to 4 hours to absorb all the flavors and especially for meat to tenderise the meat. As the prawns and other seafood doesn’t take much time to get cooked you can marinate for a shorter duration or for at least 20-30 minutes.
HOW LONG DO I NEED TO COOK PRAWNS ?
Cooking prawns is super easy and quick. It doesn’t take much time to cook. In charcoal tandoor it takes approximately 7 to 8 minutes to get cooked and in the oven also a maximum of 10 to 12 minutes is sufficient for cooking the prawns. Similarly in the pan it will take approximately 6 to 7 minutes.
CAN I USE FROZEN PRAWNS FOR THE RECIPE?
Yes, you can use frozen prawns for this recipe. But I would highly recommend fresh prawns for the best flavour and texture. If you are using frozen prawns make sure to thaw them properly and pat them dry nicely with a kitchen towel before marinating.
HOW TO THAW FROZEN PRAWNS?
There are 2 ways in which you can thaw frozen prawns. First one is If you are in a hurry, take out the frozen prawns from the freezer and keep them in a bowl of water. Within a few minutes the frozen prawns will defrost and will be ready to use. The second way is to take out the frozen prawns from the freezer and just keep them in the refrigerator for sometime or overnight. This will thaw the prawns for using them the next day.
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Well, if you make this tawa tandoori prawns recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
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Day 1 down, 29 to go! We’ve got the next few days off to prepare for our busy weekend and our July 10th open house.
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Prawn bajji is a delicious and flavorful battered fried prawns spiced with a blend of Indian spices. It is crispy from outside and soft juicy from inside. A perfect party starter to impress your guest.
This prawn bajji is a spiced and delicious fritter prepared with large prawns. They are marinated in simple spices, then dipped in spiced gram flour batter and fried to perfection. These are so delicious afternoon snacks specially during rainy season. It also makes a great appetizer and a perfect side dish with your meal.
It is made with simple and easily available pantry ingredients and cooking them is just a matter of a few minutes. You can serve these delicious prawn fritters with chai or just like that with some sauce or spicy chutney.
This recipe for the prawn fritters is a typical South Indian recipe with lots of flavour and taste. You just can’t stop with one piece! People of all age group love this prawn bajji. In my home this prawn bajji is an all time hit, my hubby and son loves it very much so it’s a regular in home.
Vegetable bajji and egg bajji are very common and available in almost all the street food corners but bajji with prawns is something interesting and special.
I would recommend to use medium or large sized prawns. The jumbo prawns wouldn’t be a better choice for making bajji.
WHAT IS A BAJJI?
Bajji is a very popular street food of India. It is very popular and common in Tamil Nadu. You can see delicious bajjis in almost all street tea stalls and street food carts. It is an evening snack which is served along with tea. It is mostly made with vegetables most popularly with raw banana, potato, chilli, onion, cauliflower, brinjal and boiled egg.
I am a great fan of most of the street foods. Apart from the different bajji available I also love indulging in other street food like fried rice, noodles, chilli chicken and the manchurians.
INGREDIENTS FOR MAKING PRAWN BAJJI
PRAWN – Large peeled and deveined prawns are used.
OIL – Sunflower oil is used for deep frying the prawn bajji.
SPICES – Pepper, chilli powder is used in prawn marination. In batter spices used are turmeric powder, coriander powder, cumin powder, chilli powder and garam masala powder.
GINGER GARLIC – Ginger garlic paste is used in the recipe.
FLOUR – Mixture if gram flour (chickpea flour) and rice flour is used. Rice flour adds a more crispy outer to the bajji.
LEMON JUICE – Freshly squeezed lemon juice is used in the marination.
BAKING SODA – Baking soda is used to get a fluffy bajji. This is optional, you can omit it if you don’t want to use it.
SALT to taste.
WATER as required for making the batter.
HOW TO MAKE PRAWN BAJJI
This section shows how to make prawn bajji with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of prawn bajji for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
PRAWN BAJJI VIDEO TUTORIAL
HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE PRAWN BAJJI:
Peel and devein the prawns. Wash in running water nicely and pat dry with clean kitchen towel.
Add in the prawns in a mixing bowl. To this add in the marination ingredients- crushed pepper, chilli powder, ginger garlic paste, salt to taste and lemon juice.
Mix well to combine and allow it to marinate for few minutes or 30 minutes.
In a mixing bowl add in the batter ingredients- gram flour, rice flour, turmeric powder, coriander powder, cumin powder, chilli powder, garam masala powder, salt as required and baking soda. Mix well to combine.
Add water little by little and make a semi-thick batter flowing consistency.
Meanwhile heat oil in a pan for deep frying.
Now dip the prawns onto the prepared batter and coat the prawns fully.
Drop in hot oil and fry the prawns in a medium flame until its golden and crisp from outside.
Remove and continue with the remaining prawns.
Serve hot with sauce or chutney of your choice along with fried chilli and onion rings.
TIPS & TRICKS: ● The most important part in this recipe is the batter consistency. It shouldn’t be too thick or too watery. It should be flowing consistency. ● Cooking soda is added for to get fluffy bajjis but do not add excess baking soda. ● Rice flour adds more crispness to the bajji. ● While making the batter, add water little at a time to avoid excess water which result in thin runny batter. ● Heat the oil to smaking hot and then reduce the heat before dropping the battered prawns. ● To check the oil temperature, just put a little drop of batter into the hot oil, it should immediately pop up and flood on the top and should not go down the oil. ● Use medium or large sized prawn for making prawn bajji. ● Do not fry the bajji over high flame, otherwise it will end up uncooked inside.
Prawn bajji is a delicious and flavorful battered fried prawns spiced with a blend of Indian spices. It is crispy from outside and soft juicy from inside. A perfect party starter to impress your guest.
Peel and devein the prawns. Wash in running water nicely and pat dry with clean kitchen towel.
Add in the prawns in a mixing bowl. To this add in the marination ingredients- crushed pepper, chilli powder, ginger garlic paste, salt to taste and lemon juice.
Mix well to combine and allow it to marinate for few minutes or 30 minutes.
In a mixing bowl add in the batter ingredients- gram flour, rice flour, turmeric powder, coriander powder, cumin powder, chilli powder, garam masala powder, salt as required and baking soda. Mix well to combine.
Add water little by little and make a semi-thick batter flowing consistency.
Meanwhile heat oil in a pan for deep frying.
Now dip the prawns onto the prepared batter and coat the prawns fully.
Drop in hot oil and fry the prawns in a medium flame until its golden and crisp from outside.
Remove and continue with the remaining prawns.
Serve hot with sauce or chutney of your choice along with fried chilli and onion rings.
Video
Notes
The most important part in this recipe is the batter consistency. It shouldn't be too thick or too watery. It should be flowing consistency.
Cooking soda is added for to get fluffy bajjis but do not add excess baking soda.
Rice flour adds more crispness to the bajji.
While making the batter, add water little at a time to avoid excess water which result in thin runny batter.
Heat the oil to smaking hot and then reduce the heat before dropping the battered prawns.
To check the oil temperature, just put a little drop of batter into the hot oil, it should immediately pop up and flood on the top and should not go down the oil.
Use medium or large sized prawn for making prawn bajji.
Do not fry the bajji over high flame, otherwise it will end up uncooked inside
Well, if you make this prawn bajji recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Pomfret tawa fry is a whole white pomfret fry recipe in which whole pomfret fish is marinated with blend of spices. The marinated fish is then shallow fried on tawa aka griddle. This Indian style fish fry is an easy fried fish recipe and can be served as an appetizer or a side dish with your main course.
Today we’ve got a delicious dish and this is one of my favourite fish recipe – pompret tawa fry. This spicy masala coated pomfret fry also known as vavval meen fry in Tamil is melt-in-mouth good and is tender from inside and crispy from outside. Soft succulent pompret fish slathered in a blend of spice mixture and shallow fried in a tawa to perfection.
Pomfret fish in Tamil is called “vavval or vawal meen”. The black pomfret is called Karuppu vavval while white pomfret is called Vellai vavval in Tamil.
A lip smacking tawa fried crispy pompret is best served with some green chutney or sliced onion and green chillies or a crunchy raw salad. You just can’t go wrong with this pomfret tawa fry recipe.
Pomfret tawa fry or vavval meen fry is quick and easy to make. Just marinate it with the masala and fry it on the tawa and you have your delicious fish ready. The flavors are perfectly balanced and the fish is packed with flavor making it a sure hit with everyone in the family. The fish tastes amazing and delicious when served with a dash of lemon, onion and green chillies.
It’s really simple and easy to make. The fish gets cooked in 10-15 minutes and marination is advisable for atleast 10-15 minutes. All the ingredients needed for this recipe are simple and easily available in your kitchen pantry. Cooking this fish in coconut oil adds more flavor to the dish. Use a iron cast tawa or a non-stick pan or kadhai to make this masala pomfret fry so that the masala doesn’t stick in the pan or Kadai.
Pomfret tava masala fry is a whole pomfret fry recipe and is a favorite fish recipe made with white pomfret or silver pomfret. The same masala fish fry recipe can also be made with black pomfret fish or any other variety of fish too.
WHY YOU’LL LOVE THIS POMPRET TAWA FRY
● Quick and easy ● Ready in 15 minutes ● Fuss free ● Easily available pantry ingredients ● Less oil contain as it is shallow fried and not deep fried. ● Soft tender inside and crisp on the outside.
LET US SEE WHAT GOES IN MAKING POMFRET TAWA FRY:
This section explains what all ingredients is used in making the pompret tawa fry, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
FISH – White pompret is used here. You can also use other variety of pompret or can make this recipe using different kinds of fish. Fishes like surmai (king fish), mackeral, sardines, tilapia, sea bream, lady fish, rohu, katla etc can be used.
OIL – Coconut oil is used in this tawa pomfret fry recipe. You can use any other type of cooking oil. Coconut oil gives extra flavor and traditional taste to the fish.
GINGER GARLIC PASTE – Freshly ground ginger garlic is used here. You can use finely grated or store bought ginger garlic paste.
SPICES – Basic spice powder like red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, freshly ground pepper are used in this pomfret tawa fry recipe. If needed you may add a teaspoon of tamarind paste while making the masala marinade.
LEMON JUICE – Tamarind pulp can be used instead of lemon juice.
CURD – Thick curd aka yogurt is used here.
FLOUR – I have used rice flour in the spice marinade for a crispy coating. You can skip the flour in the marination and use semolina aka suji for coating before frying.
CURRY LEAVES – I have fried the curry leaves until crisp in the oil before frying the fish. These curry leaves are optional, but it adds an amazing flavor and crunch when served along with the fish. You can also add chopped curry leaves in the marinade, they add a nice earthy flavor to the recipe and make the fried fish so flavorful and tasty.
CORIANDER LEAVES – Used as garnish
SALT – To taste
HOW TO MAKE POMPRET TAWA FRY
This section shows how to make tawa fry pompret, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.
I made a simple recipe video of this delicious pompret tawa fry recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Pompret Tawa Fry Video Tutorial
Here’s a step by step pictorial instructions to make whole white pompret tawa fry:
Wash and clean the pomfret fish well and make slashes on both sides using a knife.
Marinate the fish with the ingredients mentioned in the first marination list. Rub the fish all over well with the spices. Keep aside for 10-15 minutes.
Make a masala paste for the second marination. In a bowl or plate mix all the ingredients mentioned in the second marination list. Mix well to combine and make a smooth thick paste.
Apply the masala paste all over the fish including the slashes and gashes. This will allow the masala to penetrate well and the final outcome of the fish is well spiced.
Allow the fish to marinate for 30 minutes or atleast 10-15 minutes.
In a tawa (griddle) add the oil and allow to heat up.
First fry the curry leaves for few seconds until crisp. Remove and keep aside.
Now gently place the fish and fry on medium flame for 3 minutes. Flip over and cook 3 minutes on the other side too.
Again flip over and fry for 2-3 minutes each on both sides. Garnish with few chopped coriander leaves and take off the flame.
Your tawa fry pomfret with crisp outer and succulent inside is ready to be served.
Serve with fried curry leaves, onion rings and lemon slices.
TIPS & TRICKS TO MAKE POMFRET TAWA FRY
Pompret tawa fry is quite easy to put together. But before you jump right into the recipe, here’s some little tips and tricks that can get you to nail those flavors and textures to perfection.
● Make sure that you always use fresh fish for frying. Avoid using stale fish which gives an unpleasant and bad smell. ● Make nice slashes on both sides of the fish with a sharp knife. ● Always pat dry the cleaned fish with a clean kitchen towel to remove all the extra water and moisture. This will help the spice mix to stick to coat the fish well. ● Apply the masala marinade nicely over the fish covering the whole fish. Do not forget to apply inside the gashes. ● To make sure that the fish is fried well and cooked evenly flip them over atleast 2-3 times at regular intervals. ● To get an extra crispy coating, coat the fish in semolina just before you fry the fish. ● You can also marinate the fish overnight to have a more intense flavor. ● You can use other cooking oil for frying if coconut oil is not available to you.
Pomfret tawa fry is a whole white pomfret fry recipe in which whole pomfret fish is marinated with blend of spices. The marinated fish is then shallow fried on tawa aka griddle. This Indian style fish fry is an easy fried fish recipe and can be served as an appetizer or a side dish with your main course.
Course Appetizer, Side Dish, starter
Cuisine Indian
Keyword fish fry, pompret fry, tawa fish fry, whole fish fry
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 2
Author Akum Raj Jamir
Equipment
240 ml measuring cup set
Mixing bowl
iron cast
Ingredients
2wholewhite pompret
3tablespoon coconut
1sprig curry leaves
fewcoriander leaves chopped(for garnish)
For First Marination:
¼teaspoon salt
½teaspoon red chilli powder
½teaspoon turmeric powder
1teaspoon lemon juice(juice of half lemon)
For Second Marination:
1teaspoonred chilli powder
1teaspoon ginger garlic paste
¼teaspoon turmeric powder
½teaspoon cumin powder
½teaspoon garam masala powder
1teaspoon coriander powder
½teaspoon black pepper crushed
1teaspoon salt or as per taste
2tablespoon thick curd (yogurt)
2tablespoon rice
Instructions
Wash and clean the pomfret fish well and make slashes on both sides using a knife.
Marinate the fish with the ingredients mentioned in the first marination list. Rub the fish all over well with the spices. Keep aside for 10-15 minutes.
Make a masala paste for the second marination. In a bowl or plate mix all the ingredients mentioned in the second marination list. Mix well to combine and make a smooth thick paste.
Apply the masala paste all over the fish including the slashes and gashes. This will allow the masala to penetrate well and the final outcome of the fish is well spiced.
Allow the fish to marinate for 30 minutes or atleast 10-15 minutes.
In a tawa (griddle) add the oil and allow to heat up.
First fry the curry leaves for few seconds until crisp. Remove and keep aside.
Now gently place the fish and fry on medium flame for 3 minutes. Flip over and cook 3 minutes on the other side too.
Again flip over and fry for 2-3 minutes each on both sides. Garnish with few chopped coriander leaves and take off the flame.
Your tawa fry pomfret with crisp outer and succulent inside is ready to be served.
Serve with fried curry leaves, onion rings and lemon slices.
Video
Notes
Make sure that you always use fresh fish for frying. Avoid using stale fish which gives an unpleasant and bad smell.
Make nice slashes on both sides of the fish with a sharp knife.
Always pat dry the cleaned fish with a clean kitchen towel to remove all the extra water and moisture. This will help the spice mix to stick to coat the fish well.
Apply the masala marinade nicely over the fish covering the whole fish. Do not forget to apply inside the gashes.
To make sure that the fish is fried well and cooked evenly flip them over atleast 2-3 times at regular intervals.
To get an extra crispy coating, coat the fish in semolina just before you fry the fish.
You can also marinate the fish overnight to have a more intense flavor.
You can use other cooking oil for frying if coconut oil is not available to you.
HOW TO SERVE POMFRET TAWA FRY?
You can serve this pompret tawa fry as a starter or appetizer along with green chutney or with onion, green chilli and lemon slices.
This can also be served as a side dish with your meal. Pair it with steamed rice and dal fry or rasam.
If you want serve this pompret fry as a light filling meal, serve it along with green chutney and some fresh crunchy vegetable salad.
Best when served hot straight from the pan.
HOW MANY DAYS WE CAN STORE MARINATED AND FRIED FISH?
You can store the marinated fish for 24 hours in the refrigerator. Store it an airtight container.
Fried fish can be store for 2-3 days. You can also freeze for upto a month. Wrap in cling film or aluminum foil and place it in an airtight container.
For serving the refrigerated or freezed fish, remove the fish from the fish and allow to thaw in the counter for few minutes. You can microwave for few seconds and serve. If you don’t microwave grease a tawa or pan and re-heat the fish over low flame. You can also shallow fry the fish in some oil.
CAN THIS BE BAKED IN OVEN?
Yes this pompret fry recipe can be baked in oven and in air-fryer as well.
Pre-heat the oven to 200° C for 10 minutes. Lightly grease the marinated fish with oil. Place the fish on a baking dish and bake for 20-25 minutes. You can grease the fish once in between the baking.
CAN I USE ANY OTHER KIND OF FISH?
Yes you can definitely use any other kind of fish and replicate the same recipe. Fishes like surmai (king fish), mackeral, sardines, tilapia, sea bream, lady fish, rohu, katla etc can be used. This recipe works wonderfully with almost all type of fish.
Well, if you make this pompret tawa fry recipe please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
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