Tuesday, 26 July 2011

Stuffed Pomfret (Party Menu)

Pomfret: 1 (about 500 g)
Oil: 1 tbsp

To grind:
Shallots: 10
Garlic: 6 pods
Ginger: 1” piece
Pepper: ½ tbsp
Cumin seed: ½ tsp
Turmeric powder: ¼ tsp
Red chilli powder: 2 tsps
Mustard seeds: ½ tsp
Vinegar: 2 tbsps
Dried shrimps: 1 tbsp (optional)
Salt to taste

Grind all the above ingredients.
Clean & keep fish whole. Slit the fish from its sides into 2 without separating.
Smear fish with ground paste, both inside & outside. Keep aside to marinate for an hour.
Heat 1 tbsp oil in a non-stick pan, place fish, cover & cook. Flip over to cook the other side too. Brown both sides evenly & serve with salad. 

No comments:

Post a Comment