Skip to main content

Pan Grilled Pomfret Fish With Egg and Cashew Fried Rice

Pomfret originated from the Portugese word 'pampo'. A seawater fish with one single bone. Found in the Atlantic, Indian and Pacific oceans. Pomfrets have flat bodies and deeply forked tails. There are three types: silver, grey and black pomfrets. They are typically prepared whole after the inner organs of the fish have been removed. They are cooked fresh and are either fried or steamed. They do not have a strong odor and aftertaste that most of the saltwater fish have. Atlantic pomfret, also known as angel fish is the most popular among all types. It is a popular menu item in China and many Asian countries. Also, grey pomfret, silver pomfret and white pomfret are also widely consumed. It is very low in calories and fat. It is rich in protein which is why it helps reduce the risk of cardiovascular diseases and also helps to muscles. It contains high amounts of omega 3 fatty acids . Today sharing with you all a very delicious pan grilled pomfret recipe paired with egg and cashew fried rice. I am sure you all will love this combo. On the occasion of Indian Independence Day serving this delicious platter with a wish for all my Indian friends world over -Our life is full of Colors … I hope this 15th August will add more colors to your life Happy Independence Day.

Preparation time :  6 hours 
Cooking time : 1 hour
Serves : 4 

Ingredients : 
For pan grilled pomfret
4  whole pomfret  fish 
1 cup mint leaves 
1 cup coriander leaves
¼ cup grated coconut 
2 lemon 
5 to 6 green chillies
6 to 8 garlic clove 
½  inch ginger 
½  tsp garam masala powder
4 to 6 vegetable oil

For egg and cashew fried rice 
4 cups of  cooked gobindo bhog rice/ basmati rice / 
6 eggs scrambled with salt and pepper 
1 cup whole butter fried cashew 
1 chicken seasoning cube 
2 pinch of sugar ( optional)
1 tbsp oil 
Salt and Pepper to taste

Methods of Cooking :
For Pan Grilled Pomfret Fish -
Remove the fins and gills from the fish. Make incisions and deodourize the fish using salt and lemon juice all over. Set aside for twenty minutes. Drain and pat dry. In your blender take ginger garlic , mint , coriander , green chillies , grated coconut, salt, 1 tbsp oil and make a fine paste. Now add lemon juice and garam masala powder. Marinate the fish for with this green masala for 4 to 5 hours. Now take a grill pan or flat nonstick frying pan . Heat the pan. Brush with oil. Now place the marinated fish. Cook in a very low flame till well cooked and bit charred in both side. Serve hot.
For Egg and Cashew Fried Rice
Heat oil in pan add the rice , now add scrambled egg, butter fried cashew, chicken seasoning, sugar (if using) salt and pepper . Now mix well. Serve hot with hot pan grilled pomfret paired with lemon wedges and simple onion salad.

                                                       HAPPY INDEPENDENCE DAY

Happy Cooking!


Popular posts from this blog

Paneer Posto/ Indian Cottage Cheese cooked In Poppy Paste Curry

Paneer posto is a delicious creamy dish. Posto in Bengali means paste of poppy seeds which is cooked with veggies , fish and even chicken or just taken raw with mustard oil and hot steamed rice. Today I used that concept of Bengali posto but to it add some ingredients to give it a royal touch. The dish looks very rich but it is not that heavy and not loaded with too much of calories but a simple fast to cook easy delicious dish. The best part of it is poppy seed paste is good to give you a happy sleep so if you have it for dinner a good sleep is ensured. So be happy cook and have fun . I am sure you all will love it. This is special too as I am taking this dish for all my friends in Potluck Party Cyber Style.You too can come and join us there.

Bhetki Macher Jhol and A Simple Bengali Lunch Menu

Bengal general dishes are very simple and take little time to cook and less spicy. Today I thought to share with you all a very simple Bengali platter. This consist of Bhetki Macher Jhol(barramundi stew) and three fried vegetables with ghee (clarified butter) green chilly and lemon wedge and salt. I hope you all will relish this simple lunch platter.

Boal Maancher Tel Jhol

This is a delicious spicy fish preparation from Bengal. Boal is the native fish known as wallago and scientifically named as wallago attu. This fish are found in large lakes and rivers of India, Bangladesh, Pakistan, Vietnam, Indonesia and Malaysia. This fish is bit oily a festive dish enjoyed during the time of celebration and hope you give it a try you will like it.