Air fryer recipe · Mains
Masala Pomfret
Whole pomfret slit and rubbed with a bold masala paste, air fried till the skin turns crisp.
- 25 minTotal time
- 200°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 145kcal
- 1.0 gprotein
- 5.1 gcarbs
- 14.2 gfat
- 1.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- pomfret2 whole, cleaned
- ginger garlic paste1 tbsp
- red chilli powder1.5 tsp
- turmeric1/2 tsp
- lemon2 tbsp juice
- mustard oil2 tbsp
- coriander2 tbsp
Method
Score the fish
Make two or three shallow cuts on each side of the pomfret. These slashes let the marinade soak down into the thick flesh and also help the fish cook evenly right through to the bone.
Make the masala paste
Mix the ginger garlic paste, chilli powder, turmeric, lemon juice and mustard oil into a smooth paste. The lemon and mustard oil carry the spice deep into the cuts and give the classic sharp, coastal flavour.
Marinate
Rub the paste all over the fish, pushing it into the cuts too, and rest for 30 minutes. That resting time lets the salt and spices work into the flesh so the flavour runs through, not just on the skin.
Air fry
Place the pomfret in the basket in a single layer and air fry at 200°C for 15 min, flipping once halfway. It is done when the skin is crisp and the flesh is opaque and flakes easily. Garnish with coriander.
