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A coastal-style Halwa Fish Fry ( Black Pomfret Fry ) that brings the flavors of the sea to your plate. My mom's recipe uses a spicy kokum-based marinade that infuses the fish with a tangy taste, while a crisp wheat flour coating adds texture. The aroma of curry leaves sizzling in hot oil and the vibrant red hue from Kashmiri chili powder make this dish a sensory delight. Serve it hot with dal rice and...
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Wash the halwa fish pieces thoroughly and pat them dry.
Grind coriander leaves, garlic, ginger, Kashmiri red chilli powder, kanda lasun masala, salt, and kokam agal into a smooth paste.
Coat the fish pieces evenly with the prepared masala and marinate for at least 30 minutes.
Mix wheat flour with a pinch of salt and coat each marinated fish piece lightly.
Heat oil on a tawa and shallow-fry the fish along with a few curry leaves until both sides turn golden, crisp, and cooked through.
Garnish with fresh coriander leaves and onion slices. Serve hot immediately with dal rice and lemon wedges by the side.
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Marinating the fish for 1–2 hours enhances the flavour.
Kokam agal gives the fry a beautiful tangy coastal taste.
You can use the marination for all types of fish you wish to eat.
You can also store this Marination for upto 2 weeks in freezer and use when required.
Do not over fry the fish , as it may lose its natural taste.
What is kokam agal?
Kokam agal is a tangy extract made from kokum fruit, commonly used in coastal Indian cooking.
Can I use another fish instead of halwa?
Yes, you can substitute halwa fish with any firm white fish.
How long should I marinate the fish?
Marinate the fish for at least 30 minutes, but 1–2 hours is ideal for enhanced flavor.
What is kanda lasun masala?
Kanda lasun masala is a spice blend made with onions and garlic, used in Maharashtrian cuisine.
Can I deep fry instead of shallow fry?
Yes, you can deep fry the fish for a crispier texture.
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