Prep 2 h : 15 m
Cook 45m


    4 pcs of pomfret fish (around 400gm each)

    For the Punjabi fish marinade

    300gm chickpea flour

    2 tbsp plain flour

    2 tbsp lemon juice

    1 pinch salt

    1 egg

    1 tsp red chilli powder

    1 tsp cumin powder

    1 tsp coriander powder

    1 drop orange food colour

    For mint chutney

    1 cup yoghurt

    ½ cup mint leaves


    Freshly ground pepper

    1 green chilli, roughly chopped

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Ingredient Substitution Guide


1. To prepare the fish, remove scales, remove the stomach and head, wash and slice the fish in 2 cm thick slices.

2. Mix all the marinade ingredients. Spread the marinade over the fish, and leave it covered with plastic wrap in the fridge for 2 hours.

3. Make the mint chutney by placing all the ingredients in a blender and whizzing until smooth.

3. Deep-fry the pomfret pieces until golden brown (about 7 minutes).

4. Serve with chilled mint chutney.

Image courtesy: Shutterstock

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