I am a big fan of pomfrets. During my visit to the Chinese market, I got 2 of them and decided to make this recipe using one of the pomfrets. This tastes so delicious and can also eaten as a starter or with rice and dal.
This is a typical Maharastrian delicacy.There are several versions of making this recipe. However, this is my own version of making stuffed pomfrets and it tastes really yummy!!!
Preparation Time : 20 minutes + marination time
Serves : 2
1 big pomfret
to grind to a paste:
1/2 cup chopped coriander leaves
4 mint leaves
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp tamarind pulp
1 tsp lime juice
1 tsp ginger garlic paste
2 tbsp freshly grated coconut
4 green chillies chopped
1/4 tsp turmeric powder
salt to taste
- Clean and dry the pomfret. Remove the head and the inside part properly till the fish looks white and clean. Then delicately make a slit from just below the head till the tail on the right side of the pomfret so that it forms a pocket for filling in the masala. Turn the fish and repeat the same procedure on the other side of the pomfret.
- Marinate the pomfret in 1/4 tsp turmeric, salt and 1/2 tsp lime juice and keep aside for about half an hour.
- Grind all the above ingredients to a paste. The paste should neither be too thick or too thin.
- Apply this paste to the marinate fish and leave it in the refrigerator for about 3-5 hours.
- Heat 3 tbsp oil in a frying pan. Fry the fish on both sides on high flame till it is golden brown in colour for just 1 minute on each side.
- Then put this fish in a preheated oven at 400 degree F for 15 minutes. Sprinkle some oil on top before putting it in the oven.
- Serve hot with lettuce and lemon slices.