In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
Every community has individuality and distinct flavours in their food. Each cuisine has their own masala or spices which can be found in every house of the community. Mustard paste is one of such staple masala which you could be found in every household of the state odisha. Like the simple and loving people of odisha such glimpses will find in their spices also. Mustard paste which flavours great in stone grinder is a combination of garlic and red chilies. The strong flavour of garlic dominated by pungent mustard seeds when blended and sizzling in mustard oil, enhance the flavour of the fish.
White Pomfret fish popular for its white tender flesh and takes less time to cook with out any hassle unlike other fishes. It always goes best when paired with garden fresh salads and steamed rice. Spices or masala always enhance the flavour of the meat and enjoy your simple lunch to one level up when you serve it in any garden party lunch or family get together. Its simple and delicious to make and eat too !
- White Pomfret cut and clean guts and gills. Trim the tail and fins. Smeared with turmeric and salt. Make incisions on the fish after first marination.
- In a bowl add mustard paste, gram flour, rice flour, oil and salt to prepare a thick paste of marinade. You can adjust the quantity of rice flour and gram flour. But keep on mind more use of gram flour would ruin the taste of the masala .
- Dip fish into the marinade.
- Apply marinade both sides of the fish and sit it at least 30 minutes. I have done 1 hour the more you marinate more you enhance the taste.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
2 - 3
- 2 - 4 pomfret fishes
- 2 teaspoons rice flour
- 1/2 teaspoon gram flour
For Mustard Paste:
- 1 tablespoon mustard seeds
- 7 - 8 garlic pods
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric
Clean and rinse the fishes. Cut belly, remove gills and guts of the fish. Trim tails and fins. Smear salt and turmeric over the fishes and marinate for 10 minutes, discard the marinated water.
Use a Sharpe knife to incision or crisscross ( pattern ) on soft part of fish. Incision is the method to drench the coated masala into the fish.
In a bowl add prepared mustard paste, rice flour gram flour, oil and salt. Whisk it using spoon, so that a smooth and fine marinade or paste will be formed.
Now smeared the masala over the fishes evenly and marinate at least 30 minutes. Increasing the marination time will make the fish more flavourful.
Heat a flat pan or tawa, sprinkle oil. When it smoked place the marinated fishes on the hot tawa over medium flame. Do not turn or move the fishes, allow it to sit for some seconds so that the fish wont be stick on pan. Turn it and fry frequently both the sides until cooked evenly.
It will take around 20 minutes to fry the fish on lower/ medium flame to enjoy soft and tender Pomfret .Once it done serve hot with steamed rice and some green salads.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Susmita Tripathy