Stuffed Pomfret

Stuffed Pomfret

“Stuffed Pomfret is a delicacy cooked and enjoyed by East Indians all over the world. This is my mother’s recipe and we always liked it when she would prepare the fish this way, relishing every mouthful with Indian flat breads. I recreated this recipe today and I think did justice to it!”.

Ingredients

1 medium sized pomfret fish

2 medium sized red onions

1 green chili

4-5 flakes garlic

2” piece ginger

2 medium sized tomatoes chopped finely

a handful of coriander leaves chopped finely

1 tsp garam masala powder (I prefer Mother’s Recipe Garam Masala)

1 tsp turmeric powder

¼ tsp pepper powder

salt to taste

1 tsp juice of a lemon

Oil for frying

Directions

Clean fish by removing scales, tail, fins and the insides (you can ask your fishmonger to do it). Wash the fish and pat dry. Make two large slit horizontally on each side of the fish. Apply some salt and ½ tsp turmeric powder and keep aside. Chop onion, garlic, ginger and green chilie finely (I used a food processor and chopped them altogether). Heat about 2 tbsp oil in a large non-stick pan and add the chopped onion, ginger garlic and chilie mixture. Sauté for a few minutes till the onion turns brown. Add the garam masala powder, turmeric, pepper powder and salt and stir for 3 seconds. Now add the chopped tomatoes and sauté till the tomatoes have melted and the filling is semi-dry. Add chopped coriander and some lime juice and check seasoning. Turn off the heat and let the filling cool. Stuff this filling carefully into the slits of the fish. Heat about 2 tbsp oil in a non-stick pan. Fry the fish on both sides till golden brown and cooked. Serve on a large plate with the remaining stuffing on top of the fish and some warm flat breads.