White Avoli is what we call the fish in Kerala; there is also the black variety. Pomfret is the English name; it’s also known by names such as Paplet or Pamplet in Goa and Mumbai and Vavval in Tamil Nadu.
It’s a tasty fish without the characteristic fishy smell. Unlike most other big fishes, the skin of the Silver Pomfret needn’t be removed and it’s bones are not hard, they are soft and chewy. The fish slices can be cooked in a spicy gravy or in a creamy coconut based gravy or better still enjoyed as fish fry 😘.
The small silver pomfrets are ideal to be fried crisp as whole after stuffing and marinating with a delicate fresh coriander based marinade
Enjoy the fried pomfrets hot off the pan with a drizzle of lemon juice !
Ingredients for the marinade (4 small pomfrets):
⁕ Pomfrets – 4 small whole, gutted and cleaned
⁕ Coriander leaves – 1 cup
⁕ Green chilies – 2 (small) per fish, so 8 nos
⁕ Salt to taste
⁕ Chilli powder – 1/2 tsp
⁕ Turmeric powder – 1/2 tsp
⁕ Lemon juice – 1/2 lemon
⁕ Oil for frying the fish
 Make a paste of the coriander leaves and the green chillies; add to it the chilli powder, turmeric powder, salt and lemon juice.
 Score the fish by making cuts into the flesh. Rub the paste all over the fish, into the cuts and even inside the fish. Let it marinate for an hour in the fridge.
 Heat oil for frying and fry the marinated whole fishes on both sides. Savour it hot with a drizzle of lemon juice !!
Till next post, take care !!