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12th December 2019

Pomfret stuffed with Green Masala

The pomfret stuffed with green masala is a variation of the popular recheado fish (Fish stuffed with the red recheado masala is popularly served in most Goan homes and restaurants). I wanted some different flavour because the use of the red recheado masala in Goan dishes has become kind of an overkill. I therefore perfected this variation that uses the same principle but the stuffing is green and with a different flavour. It tastes out of the world. But you’ll need to make it and eat it to believe me.

Serves: 2 to 4 Persons

Prep. Time: 20 Mins. + 15 Mins. (marination)

Cooking Time: 20 Mins.

Ingredients:

[ Standard Measure – 1 cup = 200 ml ]

  • Silver Pomfrets – 2 medium (600 gms)
  • Red Chilly Powder – 1 tbsp.
  • Turmeric Powder – 1 tsp.
  • Lime – 1 small
  • Salt – 1 ½ tsp. or to taste
  • For the Green Masala Stuffing:
    • Green Corriander Leaves – 1 cup
    • Light Green Chillies – 5
    • Ginger – ½ inch
    • Garlic – 8 cloves
    • Tamarind – 1 small marble sized
    • Cloves – 4
    • Cinnamon – ½ inch
    • Cumin Seeds – ¼ tsp.
    • Black Pepper Corns – 6 to 8
    • Sugar – 1 tsp. (optional)
  • Coconut (grated) – ½ cup
  • Onion (finely chopped) – 1 medium
  • Maida [APF] – ½ cup or as required
  • Oil – 4 tbsp.

Step 1:     Clean and slit the pomfrets on either side of the bone.

Step 2:     Marinate in a mixture of 1 tsp. salt, turmeric and chilli powders and lime juice for 15 to 20 minutes.

Step 3:     Grind all the ingredients for the stuffing to a fine paste using 2 to 3 tbsp. water and transfer to a bowl.

Step 4:     Add the grated coconut to the same grinder and pulse for 10 seconds. Remove and add to the bowl with the ground masala. Also add the finely chopped onion and ½ tsp. salt and mix well (taste the paste for seasoning and add if required).

.

Step 5:     Stuff each pomfret with 2 to 3 tbsp. of the stuffing and then coat the sides with maida.

Step 6:     Heat the oil in a frying pan and shallow fry the pomfrets on both sides till light brown. Serve hot.

Tips:

  • Use a non-stick pan.
  • To check if one side is done shake the pan and see if the fish slides.

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