How to make Prawn Stuffed Pomfret -
Double excitement – prawns stuffed into pomfrets and shallow-fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Prawns (medium) (मध्यम आकार के प्रॉन्स), Pomfrets (पापलेट)
Cuisine : Indian
Course : Main Course Seafood
For more recipes related to Prawn Stuffed Pomfret checkout Prawn Ambotik, Grilled Prawns with Burnt Kiwi Chutney, Karwari Prawn Curry, Malwani Prawns . You can also find more Main Course Seafood recipes like Fish Kozhambu Kolambi Bharleli Vangi Butter Pepper Garlic Crabs Pomfret Ambotik
Prawn Stuffed Pomfret Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Prawn Stuffed Pomfret Recipe
Prawns (medium) cleaned and deveined 1 cup
Pomfrets cleaned and slit on one side to make a pocket 4 small
Oil 3 tablespoons + for shallow frying
Salt to taste
Turmeric powder ½ teaspoon
Ginger-garlic paste 1½ tablespoons
Lemon juice of 1 lemon
Onions finely chopped 2 medium
Green chutney (grind fresh coriander, green chillies, ginger, ga 6-8 tablespoons
Sugar 1 teaspoon
Rice flour ½ cup
Method
Step 1
Place the pomfrets on a plate, add salt, turmeric powder, ½ tablespoon ginger-garlic paste and juice of ½ lemon on the fish and rub in well. Set aside to marinate.
Step 2
Heat oil in a non-stick pan.Roughly chop prawns.
Step 3
Add onions to the pan and sauté till golden. Add remaining ginger-garlic paste, mix and sauté till the raw smell of ginger-garlic disappears.
Step 4
Add 4 tablespoons green chutney, mix and sauté for a minute. Add sugar and mix well. Add chopped prawns, mix and cook for 2 minutes or till the prawns are almost done. Switch off heat, add salt and remaining lemon juice and mix well. Set aside to cool.
Step 5
Spread some green chutney on the outside of each marinated fish and inside the pockets as well. Fill some prawn mixture into the pockets. Tie each stuffed fish with a thread so that the stuffing does not come out.
Step 6
Spread some of the remaining green chutney all over the stuffed fish and spread evenly.
Step 7
Spread rice flour on a plate. Add a little salt and mix well. Coat each stuffed fish with rice flour mixture.
Step 8
Heat some oil in another non-stick pan. Place the stuffed fish in it and shallow-fry for 3-4 minutes on each side or till golden and crisp.
Step 9
Serve hot with a few lemon wedges.
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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.
