Nutty Mango Pomfret…Yummy


1. Pomfret  – 1 Kg

2. Chilli Powder – 1 Table Spoons

3. Turmeric Powder – 1 Teaspoon

4. Pepper Powder – 1 Tea spoon

5. Cashew Nuts – 1 Table spoon + 1 Table spoon

6. Green Mango  – 3 or 4 small pieces

7. Coconut – 2 Table spoons

8. Ginger – 1 Small piece

9. Garlic – 5 Cloves

10. Green Chilly – 1

11. Small onions – 5

12. Curry leaves – 5 leaves

13. Salt – To Taste

14. Coconut Oil – For frying


Clean and wash the fish thoroughly well, make some scratch with a knife so the masala could seep in well. Blend all the ingredients except coconut oil and half of the cashew nuts, Take some grounded masala paste and fill the inside portion of the fish. Apply rest of the paste over the fish and keep aside for 30 minutes.

Pour oil in a frying pan after 30 minutes and keep on low flame. When heated, place the fish in, cover the pan and cook for ten to fifteen minutes, turn and see if it’s cooked and has gotten a golden color. When ready do the same for the other side too and as both the sides turn golden brown, off the stove and place the fish in a serving dish.

Roast 1 table spoon cashew nut in a separate pan along with some curry leaves and decorate the fish if you like. Its optional. Jump in for a kicky meal.

Please note: Don’t let the pomfret fry too much because if it’s too dry and crispy, will not taste too good.