Name: Pomfret Fish Moile - Fish masala
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 600 grams Pomfret ((2 medium)); ½ tsp Turmeric powder; ½ tsp Salt; 4 tbsp Cooking oil; 2 Onions (sliced ); 4 Green chillies; 2 cloves Garlic (fresh, sliced); ½ inch Ginger (fresh, sliced); 1 large Tomato; 2 tbsp Vinegar; 1 tbsp Bottle masala; ¼ cup Coriande leaves (Fresh, chopped finely, )

Moile is an East-Indian classic made with bottle masala and very popular with chicken. But, have you tried it with fish? Today, I give you my mom’s recipe for fish moile made with pomfret.

Three pomfret fish on ice. — Fish Moile – East Indian Pomfret Masala

You can make this with other sliced fish as well. This fish is first shallow fried in a pan for that wonderful brown color than cooked in the gravy so it can absorb all the spices.

If you are looking to save a step or want to use less oil (as I do sometimes) you can skip frying the fish in the pan first. Just add the fish directly to the gravy and look a bit longer about 8 to 10 minutes.

Pomfret Fish Moile – Fish masala

5 from 1 vote

Print Pin Rate

Prep Time: 10

Cook Time: 15

Total Time: 25

Calories: 301kcal

Adjust Servings Here: 4 servings

Moile is an East-Indian classic and very popular with chicken. But, have you tried it with fish? Today, I give you my mom's recipe for fish moile made with pomfret.

Equipment /Tools

Frying pan
Saute Pan

Ingredients

600 grams Pomfret (2 medium)
½ tsp Turmeric powder
½ tsp Salt
4 tbsp Cooking oil
2 Onions sliced
4 Green chillies
2 cloves Garlic fresh, sliced
½ inch Ginger fresh, sliced
1 large Tomato
2 tbsp Vinegar
1 tbsp Bottle masala
¼ cup Coriande leaves Fresh, chopped finely,

Instructions

Wash, clean and trim the gills and fins of the pomfret. Slice the fish into 3 to 4 slices each. Season it with salt, pepper, and turmeric powder. Set aside.
Pro tip – This recipe would work with other sliced fish pieces too.
½ tsp Turmeric powder, ½ tsp Salt, 600 grams Pomfret
In a skillet or frying pan. Add 2 tbsp oil and pan fry the fish pieces for 2 minutes each on both sides – remove and set aside.
Pro tip – We want the fish to have a fried look but it does not have to be cooked through now. It will continue to cook in the gravy later.
4 tbsp Cooking oil
In a saute pan, add the remaining oil and saute the onios until translucent. Add the green chilles, sliced garlic and ginger, followed by the chopped tomatoes. Cook a minute or two until the tomatoes are soft.
2 Onions, 4 Green chillies, 2 cloves Garlic, ½ inch Ginger, 1 large Tomato

Next, add the bottom masala – saute for a minute or two until fragrant. Add a few tablespoons of water if necessary to prevent the bottle masala from burning.
1 tbsp Bottle masala
Then, add a cup or two of water as required. Followed by the vinegar. Season with salt and pepper. Cover and bring to a boil for two minutes. Add the fish pieces and let simmer on medium low heat for 4 to 5 minutes.
2 tbsp Vinegar
Garnish with fresh chopped coriander leaves. Serve over steamed rice or East-Indian handbreads.
¼ cup Coriande leaves
Enjoy!

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Nutrition Information

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