• Prep Time 15-20 minutes
  • Cook Time 40-45 minutes
  • Serving For 4 People
  • Difficulty Medium
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Recipe Description

Pomfret stuffed with a green masala and prawns

Ingredient                                                            Quantity

Fresh whole pomfret                                              4 medium

Salt                                                                         to taste

Turmeric powder                                                    ½ teaspoon

Lemon juice                                                           2 tablespoon

Semolina, for dredging                                          2 cups

Oil                                                                          to shallow-fry

For stuffing

Small prawns, cleaned & deveined                        1½ cups

Fresh coriander leaves, chopped                            1 medium bunch

Fresh mint leaves                                                   2 sprigs

Onion, peeled and roughly chopped                      1 medium

Tamarind, thick paste                                             1 tablespoon

Garlic                                                                     7 cloves

Ginger                                                                    1inch piece

Green chillies                                                        2 nos

Cumin seeds                                                           1 teaspoon

Fresh coconut, scarped                                          4 tablespoons

Turmeric powder                                                    1 teaspoon

Salt                                                                         to taste

Sugar                                                                      a pinch

Lemon juice                                                           1 tablespoon

For garnish

Juliennes of red, yellow and green bell peppers a few

Method:

  1. Silt the mouth of the fish, discard the gills,and trim the fins and tail. Make sure the mouth cavity is cleaned thoroughly.
  1. Wash and drain the fish thoroughly. Lay the fish flat on a cutting board and slide in very sharp knife and make a slit about two centimeters away from and along the top edge towards the tail of each pomfret and make neat pockets on both sides of the pomfret. Do not cut open all the way through. Also make a slit on top similarly.
  1. Rub the pomfret with salt, turmeric and lemon juice and keep aside for fifteen to twenty minutes.
  1. Meanwhile to make the stuffing grind coriander leaves, mint leaves, onion, tamarind paste, garlic, ginger, green chillies, cumin seeds, coconut, turmeric powder, salt and sugar with a little water to a smooth green chutney.
  1. Heat little oil in a pan. Marinate the prawns with salt and lemon juice and sauté it on a high flame till done. Drain and keep aside.
  1. Now stuff the pomfret with green chutneyand prawns and keep aside for another fifteen minutes.
  1. Spread semolina on a plate. Gently roll each pomfret over semolina and place in a tray.
  1. Heat oil on a tawa.Gently place the pomfret on hot tawa and cook over medium flame, turning sides, till fish is lightly browned and cooked from both the sides.

Remove on a serving plate, garnish with three colored bell pepper juliennes and serve

 

 

 

 

 

 

 

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Harpal Sokhi

About

Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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