Pomfret Fry

Since ancient times, India’s 7500-kilometre-long coastline has relied solely on seafood for its protein and has mostly prepared fish as a spicy fry. The pomfret fry happens to be a product of this millennium-long tradition, a renowned protagonist of the survival tale of our hunter-gatherer predecessors.

Pomfret is a perciform fish found all across the globe, making it a common catch in most global cuisines. The word pomfret, referred to as a pamphlet in many historical records, comes from the Portuguese word “pampo”. Pomfret is generally fried with a host of mostly endemic spices, making it a flavour haven and a delightful bite even for the most critical aficionado. The variations arise from the method of preparation and the core ingredients chosen, largely determined by the geographical setting and the culinary culture.

In Kerala, the marinated pomfret is slow fried on banana leaves that absorbs excess oil, does not allow the juices to dissipate, and prevents charring of the soft fish skin. Karimeen Pollichathu, as the dish is popularly called, results in a deliciously soft and flaky fish that is sure to impress right from the first bite.

Not just Kerala, the pomfret fry is vastly popular all along the western coast, where the origin of the dish can be traced to the exotic Konkani cuisine. Here the delicate pomfret finds a perfect match in the Malvani spice palette and becomes an epicurean ecstasy. With the arrival of the Portuguese in the 16th century, Goa modified its existing Konkani roots with new imports, giving rise to the popular Recheado masala, and with it, the famous Goan Pomfret Fry.

The more acclaimed and globally popular variant is the Maharashtrian Kohliwada Pomfret Fry, which has become an integral part of the modern Marathi cuisine. What is unknown to many is that the Kohliwada Fry was created by Mini Punjab Group in Mumbai. With a new blend of North Indian and coastal spices, a secret heavily guarded to this day, Mini Punjab’s pomfret fry was a run-away hit and soon started a culinary revolution in the state.

The more you learn about the Pomfret Fry, the more you realise how diverse and alive the culinary repertoire of the nation is and what makes dishes like this simply iconic.