Monday, 4 August 2014

Fried Fish Silver Pomfret/Paplayt

Fried Fish; Silver Pomfret/Paplayt

Growing up we had fried fish almost every other day and enjoyed it as a side to the main course. But traditionally Paplayt or the Pomfret freshly caught from the Arabian Sea was cut into 3 pieces and fried to be served with Dodhi Chawal, (Marrow and Brown Rice) and the delicious and colourful kuchumbur (chopped salsa style salad) ever so often. Yum, I absolutely loved it and can taste the combination and smell the aromas straight away.

2 Large  Silver Pomfrets cut into three thick slivers

1/2 tsp turmeric
1 tsp red chillie powder
1/2 tsp salt

Wash the fish and  toss in a large bowl. Toss with the spices until it is evenly applied. 

Heat a large skillet with 3 tbsp oil. Once the oil is nice and hot place each piece of fish and cook for 5 minutes on each side. keep the flame on medium once the oil is heated and the fish is placed in. Turn only once and let it cook for another 5 minutes.  Squeeze some fresh lemon juice while warm. Serve immediately.


The fish must be at room temperature when you start to fry. Otherwise it will not cook evenly and start hardening up due to the shock of the cold and hot.
The oil must be hot before you place the fish in the pan or the skin will come out oily and not crisp.
You can rub the spices on the fish with your hands but your nails will become yellow and your hands may burn!
The flavours that one gets from a fish with bone in can never be compared to a fillet. This fish has to be enjoyed with bones and skin.
In India and perhaps many other parts of the world you get a black pomfret too. The skin is too thick to enjoy but otherwise the same can be applied.
The Arabian Sea and the China Sea is where most of the pomfrets are fished. If anyone from Australia or South America can share with us if Pomfrets are available in there part of the world it would be very interesting to know.
Optionally you can add 1/2 tsp of cumin powder if you like to the spices.

For more Parsi cuisine and to read on its origins and history read my cookbook

The Art of Parsi Cooking; reviving an ancient cuisine.

For  a Parsi Food menu in an e-book click Niloufer's Kitchen: Quick and Easy

Photo credit Sheriar Hirjikaka

No comments:

Post a Comment