The popular black pomfret fish is also known as halwa. Hearty, tasty, black in appearance and covered with tiny scales all over. My mother would warn us not to consume the skin, in case there were any scales missed out when cleaning. If ingested, it could lead to diarrhea. The firm texture of the fish makes it ideal to be cooked in a curry or pan-fried. Pleasant in flavour, delectable and enjoyable.
The fish pieces are marinated in a spice paste, dredged in semolina and shallow-fried. Quick, easy to prepare and served with the main meal. When selecting black pomfret, the gills have to be bright red and fish firm to the touch. It is best to get the fishmonger to remove the scales, since it does mess up the kitchen counter if done at home. Under the skin, there is a dark strip of flesh, rather bland in taste. The overall white flesh is delicious and flaky when cooked.
This recipe I had developed in my teens. Thanks to my mother who gave me an opportunity to cook and experiment in the kitchen. At an early age, I knew I had the gift of creating a recipe on the spot.
The fish pieces are marinated in a spice paste, dredged in semolina and shallow-fried. Quick, easy to prepare and served with the main meal. When selecting black pomfret, the gills have to be bright red and fish firm to the touch. It is best to get the fishmonger to remove the scales, since it does mess up the kitchen counter if done at home. Under the skin, there is a dark strip of flesh, rather bland in taste. The overall white flesh is delicious and flaky when cooked.
This recipe I had developed in my teens. Thanks to my mother who gave me an opportunity to cook and experiment in the kitchen. At an early age, I knew I had the gift of creating a recipe on the spot.
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Pan-Fried Black Pomfret (Halwa)
(Serves 6)
Ingredients:
1 large black pomfret (halwa)
1/2 cup rava (semolina)
oil for shallow frying
salt
Grind to a paste with a dash of lime or lemon juice
1/2 teaspoon turmeric powder
2 long green chillies
1 teaspoon coriander seeds
1 teaspoon cumin seeds
10 whole black peppercorns
4 large cloves of garlic
1/2-inch ginger
Method:
Remove scales, cut the fins, tail and slice fish into pieces. Wash and discard the innards. Drain off any excess water. Season with salt and apply the ground spice paste. Leave to marinate for 30 minutes.
Heat oil in a non-stick skillet for shallow frying.
Dredge fish pieces in semolina. Fry until crisp, cooked through and golden brown on both sides. Drain on absorbent paper towels.
Serve hot.
(Serves 6)
Ingredients:
1 large black pomfret (halwa)
1/2 cup rava (semolina)
oil for shallow frying
salt
Grind to a paste with a dash of lime or lemon juice
1/2 teaspoon turmeric powder
2 long green chillies
1 teaspoon coriander seeds
1 teaspoon cumin seeds
10 whole black peppercorns
4 large cloves of garlic
1/2-inch ginger
Method:
Remove scales, cut the fins, tail and slice fish into pieces. Wash and discard the innards. Drain off any excess water. Season with salt and apply the ground spice paste. Leave to marinate for 30 minutes.
Heat oil in a non-stick skillet for shallow frying.
Dredge fish pieces in semolina. Fry until crisp, cooked through and golden brown on both sides. Drain on absorbent paper towels.
Serve hot.
