Wash, clean and slit the fish on either side of the bone to make 2 deep pockets.

Rub salt and keep it aside for 5 mins.

Mix chilli powder, ginger garlic paste, sugar, vinegar and lime juice to form a smooth paste.

Fill the fish pockets with the masala paste and keep it 5-10 mins.

Add oil in a pan and shallow fry the fish both sides till it is cooked well. Make sure to keep it on low flame to avoid the masala from burning.

Your tasty and juicy pomfret is ready to eat. Garnish with chopped corriander.