My Tawa Pomfret Fry

It is one of those Sunday evenings.
When time stops still.
The sky becomes your muse.
And you are drunk by the sublime.

I lie on my couch doing nothing.
Enthralled by the theater that unfolds as the wizard sets the sky aglow. A serene pacific blue morphing to a fiery crimson.

A manic artist gets to work, furiously mixing tones of red on his palette – a fervid cosmic dance of scarlets and vermilions.

The last gaggle of water-birds take a flight. Against a flaming sky.

The entry of the villain.
Twilight smothers the Day.
Evening descends on tiptoes.
A dull listless darkness blows out the last vestiges of light.
The screech of the night bird on prowl pierces the tranquil calm.

The re-emergence of the hero.
A stunning moonrise.
An orange orb. With a radiant copper halo.
Pristine.
On an ebony canvass, studded with a million twinkling diamonds.
The fight-back of Light.

The clock chimes eight.
Eight ?
Shaken out of my reverie.
Too late to whip up an elaborate feast.
Too depressing to opt for home delivery.
That’s where my tawa pomfret fry comes to a rescue.

My Tawa Pomfret Fry

My Tawa Pomfret Fry - Pomfret smeared with ginger and garlic paste. Some wicked chillies. A handful of curry leaves. Griddle fried till a gorgeous golden.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Indian

Ingredients

  

For Pomfret Fry

• 3 - 4 pcs whole medium sized pomfret fish cleaned
• 2 tsps ginger paste
• 2 tbsps garlic coarsely ground
• 2 tsps green chili paste
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tbsp lemon juice
• 10 - 15 curry leaves
• salt to taste
• oil to shallow fry the fish

To serve

• 3 - 4 wedges lemon
• 1 onion cut into rings

Instructions

 

• For each fish, carefully make 3-4 slit marks on both sides with a sharp knife.
• Marinate the fish with 1 tsp lemon juice and a little salt. Rub well, keep aside for 15 odd minutes.
• Add all the ingredients (other than the oil) to a small bowl, mix well. Smear the fish with the spice-rub, massaging the outside, into the slits as well as the insides. (This step is key to the success of this dish. A tiny bit of patience massaging the fish with the spice mix for that extra couple of minutes raises the dish to a divine high !!)
• Cover with a cling wrap, leave to rest in the fridge for at least an hour.
• Heat oil in a flat pan, fry the fish over a medium flame till golden brown and the spice-rub starts to caramelize, about 3 minutes I reckon. Then flip over, cook the other side of the fish till golden, another 3 odd minutes.
• The tawa fry is done. Serve hot with lemon wedges and onion rings

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