Pomfrets marinated in a spicy mixture of cumin, peppercorns, garlic and lemon rind, grilled and served on a bed of flavoured rice. This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients Pomfret, Rice (long grain)
Cuisine Fusion
Course Main Course Seafood
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Sayyadiah

  • 4 Pomfret 250 grams each
  • 1 1/2 cups Rice (long grain) soaked
  • 2 1/2 tablespoons Olive oil
  • 2 medium Onions chopped
  • 1 1/2 teaspoons Cumin seeds
  • 6-8 Black peppercorns
  • 5-6 cloves Garlic crushed
  • 1 teaspoon Lemon rind grated
  • to taste Sea salt
  • 4 teaspoons Lemon juice
  • 1 cup Refined flour (maida)
  • 2 tablespoons Fresh parsley chopped
  • 2 Lemon cut into twists


  1. Heat two tablespoons of olive oil in a pan. Add chopped onion and sauté.
  2. In another pan dry roast cumin seeds, peppercorns and crushed garlic cloves.
  3. Put the spices in a mortar, add grated lemon rind, sea salt and pound with a pestle. Add half a tablespoon of olive oil and crush again.
  4. Drain and add rice to the chopped onions and mix. Add sea salt, three cups water and bring to a boil. Cover and let it cook.
  5. Clean the fish and make slits on both the sides. Apply the crushed spices on both sides and sprinkle lemon juice. Let it marinate for about thirty minutes.
  6. Take refined flour in a plate and roll the fish in it. Heat olive oil in a grill pan and place the fish on it. Dribble some olive oil on top. Cook, turning sides so that both the sides are evenly done.
  7. To serve place the rice on a plate, sprinkle some parsley over it. Place the fish on top and serve garnished with lemon twists.

Nutrition Info

Calories 2178
Carbohydrates 356
Protein 82.5
Fat 46.9
Other Fiber Iron- 17.2mg