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Pomfret Fish Moile

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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.

Three pomfret fish on ice.

Pomfret Fish Moile – Fish masala

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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


  • 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,


  • 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
Calories: 301kcal | Carbohydrates: 17g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 455mg | Potassium: 210mg | Fiber: 4g | Sugar: 5g | Vitamin A: 448IU | Vitamin C: 17mg | Calcium: 322mg | Iron: 2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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