Ingredients View in 1024x768 screen resolution
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Pompfret - White | Cleaned for stuffing. |
| 1 | Tablespoon | Chilly Powder, Red | To make paste |
| 1/2 | Teaspoon | Turmeric Powder | To make paste |
| 1/2 | Teaspoon | Salt | To make paste. |
| 4 | Nos. | Onions | Minced for Stuffing |
| 4 | Medium | Chillies Green | Minced for Stuffing |
| 1 | Handful | Mint Leaves (Pudina) | Minced for Stuffing |
| 1 | Teaspoon | Garam-Masala | For stuffing |
| 100 | Grams | Plums | For Stuffing |
| 3 | Tablespoon | Ghee | For frying the stuffing |
| 1 | Teaspoon | Pepper Powder | For stuffing |
| 1 | Teacup | Cooking Oil | for frying the fish. |
Method
Fleshy fish whose entrails are removed by slitting the middle of the stomach, and washed thoroughly. Black or white Pomfret, or Mackerels, or Mullets can be stuffed and fried. Keep the fish whole, except for the slit. Apply turmeric powder, salt and masala. Both inside and outside the stomach. Fill the stomach with stuffing. Tie the fish with a string, so that the stuffing does not fall out. Dip the fish in a batter of wheat flour and fry on slow fire.
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