How to make Pomfrets coated with a spicy and flavourful masala -
Pomfrets coated with a spicy and flavourful masala, wrapped in banana leaves and baked.
This recipe is from the book No Oil Cooking.
Main Ingredients : Pomfret (पापलेट), Lemon juice (नींबु का रस)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Pomfrets coated with a spicy and flavourful masala checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Iggaru Royya Peppered Prawns in Coconut Milk Hare Masalewali Machchli Malvani Fish Curry
Pomfrets coated with a spicy and flavourful masala Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pomfrets coated with a spicy and flavourful masala Recipe
Pomfret 2 grams each
Lemon juice to taste
Lemon juice 2 teaspoons
Turmeric powder 1/4 teaspoon
Banana leaves 2-6
Lemons cut into wedges 2
Onions cut into rings 2 litres
For masala paste medium
Dried red chillies 6
Coriander seeds 2 teaspoons
Cumin seeds 2 teaspoons
Black peppercorns 5-6
Cloves 4-5
Cinnamon 1/2 inch stick
Garlic 8 cloves
Ginger 1 inch piece
Tomato roughly chopped 1 medium
Vinegar 2 tablespoons
Sugar 1/2 teaspoon
Salt to taste
Method
Step 1
Wash, clean and pat dry fish. Make diagonal slits on either sides of the fish using a sharp knife. Rub salt, lemon juice, turmeric powder inside and outside of the fish. Keep aside for half an hour, preferably in the refrigerator.
Step 2
Pre-heat the oven to 200ºC. Combine all the ingredients of the masala and grind to a smooth paste, using a little water if required. Apply the paste on both the sides of the fish and keep aside for fifteen minutes, preferably in the refrigerator.
Step 3
Wrap the fish in banana leaves and place the fish on a baking tray. Place it in the pre-heated oven and bake at 200ºC for ten to fifteen minutes.
Step 4
Serve hot with lemon wedges, onion rings and chutney of your choice.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
