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I am a seafood lover and I make different dishes every week. Pomfret or Paplet is one of the expensive fish in India and one of my favorite. Pomfret is a salt water fish with delicate white flesh and subtle “non-fishy” flavor. Most people choose this fish because it doesn’t have lots of thorn/ fish bones and easy to eat.  This fish can be steamed whole or fried but must be handled carefully to avoid breaking up.
Stuffed Pomfret is the delicacy from the Goa, Maharashtra. Stuffing made using fresh ingredients like Cilantro/Coriander, fresh Coconut, Ginger, Garlic and some spices. Then fish stuffed with this chutney and fried.  This dish it mouthwatering and finger licking… perfect for special guests and special occasions!

Green chutney Stuffing:
1/4th Cup Coriander
3 Tbsp chopped onion
2 Tbsp scraped/grated fresh coconut
2 Cloves of garlic
1/4th inch ginger
2-3 green chilies or as per taste
1/2 Cumin
1 1/2 Tsp coriander powder
1 clove
1/8th inch of Cinnamon
1 Tsp thick Tamarind pulp
Salt as per taste

Marination:
1 medium size Pomfret
1/4th Tsp and little more turmeric
1 Tbsp Lemon juice
Salt as per taste
Frying:
Fine semolina as required
2 Tsp whole wheat flour(optional)
Enough oil fro frying

Method:
It is always better to get cleaned fish. But if you wish to clean it.. first cut the fish stomach and remove abdominal cavity, grab the entrails, pull, and remove. Discard the gills, trim the fins and tail. Rinse the fish throughly with running cold water, and drain.  Now Lay the fish flat on a cutting board and slide in a sharp knife and slit open the fish length-wise close to its bone, reaching almost till the tail to form a pocket on both sides. Now add all the ingredients given in marination and marinate the fish for 30 minutes to hour.
Meanwhile let s make Green chutney stuffing! Take all the ingredients in a mixer jar and grind it to a thick paste. Stuff the green chutney into the pocket of  fish, apple some chutney all over the fish and marinate again for 1 hour(keep in refrigerator).
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Now mix the fine semolina and whole wheat flour and roll the fish into that, make sure it covers both sides of fish. Now heat a pan with enough oil to pan fry the fish. Slide the fish gently into oil, and fry it on medium-low heat till both sides turn golden/golden brown (fry one side for at least 5-6 minutes) and fish cooks completely.
Remove from the oil when it’s done, place on the tissue paper to drain excess oil. Serve with chopped onion and lemon, and salad!

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