Pomfret Olathiyathu

Name: Pomfret Olathiyathu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 7 servings
Cuisine: Indian (Kerala)
Ingredients: 2 large pomfrets (400-500g total), cleaned whole; 1 large onion, thinly sliced; 4 tbsp ginger-garlic paste; 6-8 baby onions, sliced; 2 tbsp Kashmiri chili powder; 1 tbsp coriander powder; 1 tsp black pepper powder; 1/2 tsp turmeric powder; 1 tsp fennel powder; 10-12 curry leaves; 6 dried red chilies, crushed; 4 tbsp coconut oil; Salt to taste; 2 tbsp lime juice

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional 64. Pomfret Olathiyathu recipe

⏱️15 minPrep

🔥30 minCook

🕒45 minTotal

🍽️7Serves

🧺 Ingredients

👩‍🍳 How to make Pomfret Olathiyathu

Score and season fish (5 mins): Make 3 diagonal slits on each side of each pomfret. Rub with 1/2 tbsp ginger-garlic paste, 1/4 tsp turmeric, salt, and 1 tbsp lime juice. Let sit for 5 minutes.
Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced large onion. Fry for 3-4 minutes until golden.
Build spice base (3 mins, medium heat): Add remaining ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, black pepper powder, fennel powder. Stir for 2 minutes; oil separates.
Add fish (1 min): Place pomfrets in spice mixture, turning to coat both sides well.
Dry roast (15 mins, medium-low heat): Cook uncovered, turning every 4-5 minutes carefully, until fish are cooked through and coating develops dark, caramelized color. Fish skin should be crispy, flesh inside moist.
Fry baby onions (3 mins, medium heat): In separate pan, fry baby onions in 1 tbsp coconut oil for 2-3 minutes until golden and crispy.

📖 Cultural notes

Pomfret Olathiyathu represents Kerala's mastery of dry-roasting fish, where delicate white meat remains moist inside while exterior develops charred, caramelized crust from slow, patient cooking. ---

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