November 28, 2016


Pomfret - 1 (600-700 gms approx)
Salt. chilli powder, lemon juice for rubbing over and inside the fish
Mustard oil for frying

For Stuffing:
Butter/ Ghee - 2 tbsp
Large spring onion - 1
Green chillies -2
Shelled peas or mashed potatoes- 60 gms
Salt -1 tsp
Chilli powder - 1/4 tsp
Mint leaves - 1 tbsp
Coriander leaves - 1 tbsp
Almonds - 2 tsp
Sultanas - 2 tsp
Lime juice - 1 tbsp
Lemon rind - 1
Egg - 1
Garam masala - 1/4 tsp
Ginger juice - 1 tsp


  • Clean the fish, remove the eyes, trim the tail and the fins, but leave the head.
  • Wash, dry and rub lime juice, sat and chilli powder over the surface and inside the fish. Leave for some time.
  • In the meantime heat the ghee, fry the almonds and the sultanas and keep them separate.
  • Fry the onions lightly in the same ghee, add peas or mashed potatoes, salt, chilli powder and garam masala. Remove from the fire and cool; add lime juice, ginger juice, beaten whole egg, fried almonds, sultanas, finely cut green chillies and chopped mint and coriander leaves. Mix well.
  • Stuff this mixture inside the fish and tie lightly, using a few turns of cotton thread.
  • Fry in the smoking hot mustard oil till it becomes crisp.
  • Remove the thread and serve whole with tomato sauce.

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