Avoli Fry – Kerala Pomfret Fry

Pomfret (avoli, ആവോലി) is prized for its delicate, sweet flesh. A simple marinade of chilli, pepper, ginger-garlic and lemon is all it needs.

Tips from the Ruchippura kitchen

• Score the fish so the marinade gets in.
• Don’t move the fish too soon – let a crust form before turning.

Lakshmidevi Nair

Avoli Fry (Kerala Pomfret Fry)

Kerala pomfret fry (avoli fry) – pomfret marinated in chilli, pepper, ginger-garlic and lemon, then shallow-fried until golden and crisp at the edges.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating 15 minutes mins

Total Time 45 minutes mins

Servings: 3 people

Course: Main Course

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 6 pieces pomfret
• 1 tsp chilli powder
• 1/4 tsp pepper powder
• 1/2 tsp ginger-garlic paste
• 1 tsp lemon juice
• salt to taste
• 1/2 cup vegetable oil for frying

Method

 

1. Rub the chilli powder, pepper, ginger-garlic paste, lemon juice and salt over the fish and leave for a few minutes.
2. Heat the oil in a kadai.
3. Fry the fish until light brown on both sides.
4. Serve hot with rice.