New Update
| Main ingredients | Pomfrets, Turmeric powder, Salt, Lemon juice, Curry leaves, Crushed ginger-garlic, Onions, Tomatoes, Kashmiri red chilli powder, Kokum petals, Fresh mint leaves, Fresh coriander leaves, Rice flour, Semolina, |
| Cuisine | Maharashtrian |
| Course | Main course seafood |
| Prep time | 30-35 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 2 medium pomfrets, cleaned and bone removed
- Salt to taste
- ½ teaspoon turmeric powder
- 2 tsps lemon juice
- Oil for shallow frying
- Stuffing
- 1½ tablespoons oil
- 1 teaspoon cumin seeds
- 2 green chillies, chopped
- 15-20 curry leaves, shredded
- 1 teaspoon crushed ginger-garlic
- 2 small onions, chopped
- 2 small tomatoes, chopped
- Salt to taste
- 1 teaspoon red chilli powder
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ¼ teaspoon crushed black peppercorns
- 3-4 dried kokum petals
- 1 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh coriander leaves
- Coating
- 1 cup rice flour
- ½ cup semolina (rawa)
- 1 teaspoon Kashmiri red chilli powder
- 1 tablespoon chopped fresh coriander leaves
- Salt to taste
- To serve
- Onion rings as required
- Lemon wedges as required
- Green chutney as required
Method
- Place pomfrets on a plate. Sprinkle salt, turmeric powder and lemon juice, and rub well on all the sides and inside of the pomfrets. Set aside for 10-15 minutes to marinate.
- To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and let them change colour. Add green chillies, curry leaves and crushed ginger-garlic, mix and saute till golden brown.
- Add onions, mix and saute till translucent. Add tomatoes, mix and saute for 1-2 minutes.
- Add salt and mix well. Cover and cook till soft and pulpy.
- Add red chilli powder, Kashmiri red chilli powder, turmeric powder, coriander powder, crushed black peppercorns, dried kokum petals, mint leaves and coriander leaves, mix well and saute for 1-2 minutes. Add ¼ cup water and mix. Cover and cook for 2-3 minutes.
- Switch the heat off and allow the mixture to cool completely.
- Take rice flour on a large plate, add semolina, Kashmiri red chilli powder, coriander leaves and salt and mix well.
- Stuff each pomfret with a portion of the stuffing. Place on the rice mixture and coat the fish well on all sides.
- Heat sufficient oil in a non-stick shallow pan. Place the fish and shallow fry for a few minutes, flip and cook the other side for 1-2 minutes. Cover and cook on low heat for 3-4 minutes or till the fish is done. Drain on absorbent paper.
- Arrange the fish on a serving plate, serve hot with onion rings, lemon wedges and green chutney.
Advertisment
