Pomfret Fish Koliwada Recipe

Cooking Directions

• STEP 1.In a bowl, mix together gram flour, red chili powder, turmeric powder, ginger-garlic paste, lemon juice, and salt to make a thick marinade.
• STEP 2.Coat the pomfret fish fillets with the marinade, ensuring they are well coated on both sides. Let them marinate for at least 30 minutes.
• STEP 3.Heat oil in a deep pan or kadai. Once the oil is hot, carefully place the marinated fish fillets in the oil and fry them until they turn golden brown and crispy.
• STEP 4.Remove the fried fish fillets from the oil and drain them on a paper towel to remove excess oil.
• STEP 5.Serve the Pomfret Fish Koliwada hot with mint chutney or tomato ketchup as a dipping sauce.

Cooking Tips

• Make sure the oil is hot enough before frying the fish to ensure a crispy texture.
• You can adjust the spice level by increasing or decreasing the amount of red chili powder according to your preference.
• Serve the dish immediately after frying to enjoy the crispy texture.

Storage and Serving

• Pomfret Fish Koliwada is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a preheated oven or toaster oven to maintain the crispiness.