By | June 30, 2016

~ Pan-fried Curry Leaves Black Pomfret ~

Pan-frying fish seems to be a tough job to me as it requires a lot of after math cleaning as oil splattered out of the pan onto the cooker, the kitchen top and the floor. The oily smell stays in the kitchen and around the house for at least the next 24 hours, needless to say, my whole hair and body stinks!

As I learnt about pan-frying fish in my AMC pan units with the lid on and the Turning Point at 90°C, without tolerating the pan-frying goodness, I never hesitate pan-frying fish these days. Just any whole or fillet fishes ranging from red/white snapper, mullet to black pomfret are good to go.

95% of oil-splattering can be eliminated. Fishes always turn out crispy on the outside, flaky and moist on the inside when cooked with the right temperature, satisfying the palates and texture requirements for all members of the family. I know exactly when the fish is ready to be flipped to the other side and when I can dish it out to be served. Most importantly, I am assured opaque but not over-fried fishes to feed the huge and the little tummies at home, without the worries of diseases from under-cooked fishes.

For dinner tonight, we had pan-fried black pomfret with a quick stir of curry leaves and minced garlic in the heated cooking oil for pan-frying. The aroma of the curry leaves and infusion of minced garlic enhanced the flavour of the fish pan-fried with the same heated cooking oil thereafter. It is a simple, yet scrumptious meal to mark an end of the first half of the year. Have you achieved all you have planned/wished to achieve for the first half of the year?

Pan-fried Curry Leaves Black Pomfret Recipe (Serves 2 adults and a toddler) :

  1. 1 Black Pomfret, approximately 320 grams (cleaned & pad dried with kitchen towels)
  2. 1/2 teaspoon Salt
  3. 1/2 teaspoon Black Pepper
  4. 1 teaspoon Non-Spicy Curry Powder
  5. 2 tablespoon Cooking Oil
  6. 2 cloves of Garlic (finely chopped)
  7. 3 stalks Curry Leaves (detached from stalks & cleaned)

AMC Healthy Cooking Method :

  1. Marinate black pomfret with salt, pepper and curry powder for 20 minutes.
  2. Preheat AMC 24cm 2.8 liter Eurasia unit with Navigenio heat level “4” to 50°C or “Meat Window”. Use Audiotherm as an indicator by turning it on, place on lid knob/Visiotherm, indicating 50°C or “Meat Window”.
  3. When Audiotherm beeps indicating readiness for pan-frying, turn Navigenio heat level “2” and turn off Audiotherm. Add oil followed by garlic and curry leaves to gently stir-fry. Dish out and leave aside for garnishing later. Place pad-dried black pomfret into pan unit. Cover pan with lid.
  4. Activate Audiotherm, place on lid knob/Visiotherm, at 50°C or “Meat Window” for “Turning Point” indication. When Audiotherm beeps the second time at 90°C indicating “Turning Point”, remove lid and turn the black pomfret to pan fry the other side.
  5. Cover pan with lid. Activate Audiotherm at 50°C or “Meat Window”. When Audiotherm beeps at 90°C again, turn off both Navigenio & Audiotherm.
  6. Dish out the pan-fried fish and garnish with the stir-fried garlic & curry leaves.

 Tips : For less of an oil-splat on & around the Navigenio and kitchen top, pad dry both sides of the fish and the curry leaves before putting them into the heated oil. Pan-frying with an AMC pan allows you to cover it with lid for a cleaner environment. Alternatively, choose to bake the fish with Navigenio. It is equally tasty!


Marinate black pomfret with salt, black pepper and curry powder.


Pad dry the pan-fried fish before placing it in the pre-heated pan. (Note : I did not managed to capture a photo of the pan-fried curry leaves and garlic mince as the oil.)


Minimal amount of residuals sticking to the pan.


Garnish the curry leaves and fried garlic on the fish before serving.

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Crispy on the outside, flaky and moist flesh on the inside.

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