Avoli or Pomfret contribute one of the main groups of table fish in India. They are found every where in the tropical sea of the Indo-pacific region. Pomfret is common to many cuisines and enjoyed in various forms such as sushi, croquets, fried fish, baked fish, etc. Avoli Fry is one of the inevitable fish fry in Kerala Nadan Menu.
The pomfret can be grilled, steamed or even made into fish soups, cutlets and cold salads.
Fish, especially saltwater fish, is high in Omega 3 fatty acids, which are heart-friendly. Pomfrets are excellent sources of protein that are low in fat. Pomfret fish is high in Vitamin D. It is also loaded with minerals such as iron, zinc and calcium. The protein in fish is of high quality, containing an abundance of essential amino acids, and is very digestible for people of all ages. The fish is also generally lower in fat and calories than beef, poultry or pork.
Pan fried pomfret fish with spices and lime, makes a delicious South Indian dish. Its very simple, easy and tasty Pomfret fry recipe. Here I have used food color in grated coconut for garnishing pomfret fish. This gives a nice look to the fish fry. Lets try..
- White Pomfret (Avoli) 1 Nos. Large Sized (clean and slit on both sides)
- Turmeric Powder 1/4 Teaspoon
- Chilly Powder 2 Teaspoon
- Kashmiri Chilly Powder 1 Teaspoon
- Crushed Ginger, Garlic and Green Chilly 1 Tablespoon
- Black Powder 1/2 Teaspoon
- Lemon Juice 1 Teaspoon
- Roasted Coconut flakes
- Coconut Oil, Salt, Curry leaves and Water as required
- Blend Turmeric Powder, Chilly Powder, Kashmiri Chilly Powder, Crushed Ginger, Garlic, Green Chilly, Salt and Black Pepper Powder till it become a smooth paste by adding required water
- Add Curry leaves and Lemon Juice to this mixture
- Marinate the fish with this mixture, and refrigerate for about 30 minutes
- Heat up your frying pan with required oil and fry both sides on medium/high flame; until it become dark brown
- Garnish with roasted coconut and serve hot!!!