Stuffed Pomfret

BigLens (2)

This is a nice twist to regular fried fish. Stuffed with spicy masala, it’s a really special dish that doesn’t require too much extra effort. Plus, you won’t need to prepare a curry to go with the rice. This fried fish comes with its own gravy – bonus!

You’ll need (marinade):

  • 2 small pomfrets (cleaned and gutted)
  • 1 teaspoon red chilli powder
  • 2 teaspoons Baba’s hot and spicy fish masala
  • 1/4 teaspoon turmeric
  • 1 tablespoon ginger garlic paste

You’ll need (stuffing & gravy):

  • 1 medium onion (sliced finely)
  • 1 tomato (diced)
  • 2 garlic cloves (sliced finely)
  • 1 inch piece ginger (cut into matchsticks)
  • 1 sprig curry leaves
  • 1 green chili (slit in half)
  • 1 tablespoon chopped coriander
  • 1 teaspoon red chilli powder
  • 1 teaspoon yoghurt
  • 1 tablespoon oil
  • Salt to taste

You’ll need (coating – mix together on a plate):

  • 1 cup corn flour
  • 1/2 teaspoon salt

Method:

Mix all ingredients for the marinade. Score both sides of the fish and rub marinade well into the slits and the cavity. Leave in the fridge for at least 2 hours.

Heat oil, add onions and pinch of salt. Fry until soft. Add tomatoes, ginger, garlic, green chillies, curry leaves and red chilli powder. Cook until it thickens turns darker. Split mixture in half. Allow one half to cool (this is for the stuffing). The other half add to a pot with 1/2 cup of water and yoghurt. Stir well, set aside.

Heat oil in a fry pan. Stuff each fish with the cooled filling mixture. Coat fish generously with cornflour and fry on both sides until cooked and crisp. Drain excess oil on paper towels. Pour gravy on top and serve hot with rice. Enjoy!

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