Ingredients View in 1024x768 screen resolution
| Quantity | Measure | Ingredients | Description |
| 3 | Medium | Chillies, Green | Finely minced for Stuffing |
| 1 | Tablespoon | Chilly Powder, Red | For Chilly Paste |
| 4 | Tablespoon | Cooking Oil | For Frying the Fish |
| Half | Teaspoon | Garam-Masala | For Stuffing |
| 2 | Tablespoon | Ghee | For Stuffing - frying |
| A | Few | Mint Leaves (Pudina) | Finely minced for Stuffing |
| 4 | Medium | Onions | Finely minced for Stuffing |
| Half | Teaspoon | Pepper Powder | For Stuffing |
| A | Few | Plums | Finely minced for Stuffing |
| A | Little | Salt | For Stuffing |
| 1 | Pinch | Salt | For Chilly Paste |
| 4 | Nos | Shevte (Mullets) | Or Pomfrets or Mackerels |
| 1 | Teaspoon | Turmeric Powder | For Chilly Paste |
Method
Prepare Stuffing:
4 onions and 3 green chillies, a few mint leaves, 1 tomato, a few plums finely minced. Fry these in two tablespoons of ghee, add half teaspoon of pepper powder with half teaspoon of garam masala powder, a little salt to taste.
Prepare Chilly Paste
1 tablespoon of chilly powder and 1 teaspoon of turmeric powder with a pinch of salt, blend with a little water.
Prepare the Fish.
Clean the fish, remove scales and fins, and slit the fish from head down the belly, and remove entrails and wash. Trim the head part and tail, as usual, and dry the fish with paper kitchen towels, and then apply the chilly paste, inside the stomach and outside the fish. Keep aside for one hour. Fill the stomach of the fish, with the prepared onion stuffing, and tie the fish with thread, so that the filling does not come out.
Put sufficient oil in a flat frying pan and heat the oil till it is very hot, then lay the fish in it for frying. When one side is done, gently turn it to the other side with a metal spatula and when both sides are properly fried, remove it on to a serving dish.
You can substitute the Pompfret with Mackerels or Mullet.
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