Tandoori pomfret is a traditional dish prepared with pomfret, a fish that’s popular in India’s coastal regions such as Maharashtra, Goa, and Chennai. The pomfret is washed, the inner organs are removed, and it’s then marinated in a combination of lemon juice, ginger-garlic paste, and salt.
After a few minutes of marinating, it’s mixed with red chili paste, garam masala spices, dahi, and turmeric. The fish is then cooked in a tandoor oven, and it’s usually served as an appetizer with green chutneys, lemon wedges, and onion slices.
Prawn Koliwada is a popular appetizer and street food consisting of deep-fried shrimp, which have been rubbed in spiced and battered. The dish is said to originate in Sion, a part of Mumbai, and was created by Hukamchand Singh Julka, who served it in his restaurant Hazara, which is still in operation today.
The preparation is simple; prawns are first coated in a mixture of spices such as ginger and garlic paste, red chili powder, turmeric, garam masala, cumin, and lemon juice, to name a few. Then, the prawns are dipped in a batter of besan (gram flour), yogurt, red chili powder, yogurt, and salt, and finally, fried.
Bombil fry, also known as Bombay duck fry, is a popular Maharashtrian dish from the western coast of India, particularly Mumbai. Bombil is the Marathi name for the Bombay duck fish, which is not a duck but actually a type of lizardfish.
This thin, elongate fish is abundant in the Arabian Sea and especially prolific in the waters around Mumbai. The "fry" part of Bombil fry involves marinating the fish in a combination of semolina (rava) and spices like turmeric, red chili powder, and occasionally garlic-ginger paste, before deep frying it until it's crispy and golden brown.
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