white pomfret fry, pomfret fried
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Pomfret Rava Fry

Course Appetizers, Sides, Starters, Snacks
Cuisine Goan, Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 Pomfret
Author Raksha Kamat


  • 4 white pomfret

For marinating the pomfret:

  • 1 tablespoon turmeric powder
  • 2 tablespoon red chili powder
  • 1 tablespoon tamarind paste optional
  • 4 Garlic Pods crushed into paste
  • 1/2 tablespoon Salt

For coating the fish:

  • 1 cup rava / semolina preferably fine rava or sooji
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon Salt
  • 4 tablespoon oil or as needed


  • Wash the pomfret, remove the scales. Cut the head part and clean the stomach. Wash again and make 2 cuts on either side of the pomfret fish.
  • Marinate the pomfret by applying the ingredients mentioned for marination – turmeric powder, red chili powder, tamarind paste, crushed garlic and salt. Fill the slits with marinade. Also fill the open part near mouth with marinade. Keep it aside for 30 minutes.
  • Take a plate and add ingredients for coating the fish – rava/semolina, turmeric powder, red chili powder and salt and mix.
  • Take the marinated pomfret and dip it in the rava on the plate.
  • Coat the marinated white pomfret on both sides with the rava. Fill some rava inside the mouth and slits.
  • Using hands apply rava on the pomfret to cover the coating evenly.
  • Heat a frying pan and spread 2 tablespoon oil.
  • Place the rava coated pomfret on the frying pan.
  • Spread little oil on top of the pomfret.
  • Shallow fry on low flame for around 10 minutes and slowly flip to other side and fry for another 10 minutes.


Note: Serve the rava fried pomfret hot.
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