The crispy greenly appeared pamphlet  served with  fruity pineapple boost  the flavour of  shiny white pamphlet .A leisurely bath in the sweet and sour mint sauce deepen the spicy flavour in the fish and soften their chewy texture. So take a break from your daily savory fish dish and jump to this sweet and sour fried fish will definitely a tongue twister to your taste bud.

But preparing a pan fried pamphlet is as mush as easier than  difficult when you want to experiment with different flavours. The sate Odisha is where people of very familiar with rohu fish but Pomfret still has starriness because of its soft flesh and less bone. Its best for people who has love to eat fish but picky about bones.


Pan frying Pomfret is simple and take little time but the result is amazing. The main problem is to find the fresh and white Pomfret in store. Luckily get a fresh white Pomfret which is slight small than the big Pomfret in wet local fish market. First starting clean the fish clean, trim its tail, fin and slit on soft flesh.


Before incision in fish i always prefer to coated it with some salt , turmeric and marinate the fish. It will help to reduce the seafood odour of the fish. But before going to the next step never forget to discard the marinated water.


Ready your blender to blend with mint leaves and ingredients given for preparing thee paste. You can also use half of  coriander leaves and mint leaves together for preparing the mixture. The tanginess of the masala comes from small tiny ball of tamarind combine with freshness of mint make your  taste bud delectable.


Well the slow cooking makes the dish crisp but when we coated fish with any mixture we need to have patient for slow cooking .So the masala will be soaked inside the fish and outer side of the skin will be robustly flavourful..


The longer you marinate the fish, it will enhance the flavour and taste of the fish. When you place the fish on hot tawa, make sure you should not be mistaken to turn it quick. Wait for few minutes and turn the fish. It will help to cook the masala completely along with fish.


Roast both the sides over medium flame at least 15 minutes to cook the fish inside evenly. Never hurry to take out the fish because some times it cooked out side and rawness inside.

In the time of frying the fish, use a turner or spatula to press the fish, the excess moisture of the fish will be splashed out and your fish will be cooked crisp and evenly both sides of fish.

fish recipe | seafood |odia food
Sweet n Sour Pomfret @DELIGHTSUM

Sweet N Sour Pomfret

yield : servings 2

prep time : 1 hour 10 minutes

cook time : 20 minutes

total time  :1 hour 30 minutes

things we need to prepare

  • 2 medium Pomfrets
  • 2 tsp rice flour
  • 1/2 tsp gram flour
  • 1 tsp oil
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric
  • salt
  • oil -for frying

preparing mint tamarind paste (sauce)

  • 1 handful mint leaves (you can use half of coriander leaves and mint leaves)
  •  5 gram tamarind -a tiny small ball of tamarind
  • 7 to 8 garlic pods
  • 2 to 3 cloves
  • 3 to 4 green chilies

Combine all in a small jar and blend to fine paste with adding little water.


 Clean the fishes

Begin the dish first  cleaning and trimming the tail, fins of the fishes. Before planning for any incision  smear the fish with (1/2 tsp turmeric, salt).Marinate it for 10 minutes then discard the marinated water.

Make incisions on the fishes. Keep it a side.

prepare the marinade

  • Take a bowl and add the prepared tamarind mint paste inside the bowl, keep adding gram flour ,rice flour, chili powder, turmeric , salt and add 1 tsp oil. Add little water if needed and prepare a thick paste.
  • You can adjust the amount of gram flour and rice flour for thickness of the paste. Excess use of gram flour will ruin the taste of the masala, so always use less amount  of gram flour. The marinade should be a thick paste. You can use little more water for thick ness too.
  • Coat the fishes in the marinade.
  • Apply this marinade to the fish on both sides very well. Keep it for at least 1 hour for better result. The more the time of marinate will enhance the flavour of spices and fish too.

Frying the  fishes for 15-20 minutes

  • Grease the pan or skillet. Place the fish on hot tawa. Wait for 1 minute with out moving the fish and then turn the fish slowly. Fry over medium flame both the sides around 15 to 20 minutes until both the sides of the fishes are crisp and cooked nicely.
  • Use a turner to tap the fishes, so the excess moisture of the fishes will be comes out.
  • Serve it hot with juicy pineapples paired with steamed rice.

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