Instructions

Ask your fishmonger to gut, trim, and scale the fish. No reason to complicate your life with those tasks. Once you get the fish home, clean the it thoroughly, specially the inner cavity. Trim the fins and tail if desired. Rub some salt and turmeric powder on the fish. Set aside for 5-10 minutes.
Wash off the salt and turmeric. This step should eliminate any foul smell that the fish may have.
Score a diagonal criss-cross pattern across the fish body on both sides.
Mix the spices and rub the spice paste generously on to the inner cavities and outside of the whole pomfret.
Heat oil on medium heat in a flat-bottomed non-stick pan. The oil should come up to the side of the fish. Heat the oil until it is smoking hot.
Add the Pomfret and turn the heat to medium.
Fry the fish for about 8-10 minutes on each side. To turn the fish, slowly scrape the bottom of the pan to loosen the fish. If the fish is ready, it should be very easy to loosen the fish. While frying, occasionally tilt the pan from side to side, so that the head and tail get submerged and crisped along with the mid-section of the fish.
Serve the fried whole Pomfret with cilantro and lemon wedges.