Chutney Stuffed Pomfret brings collectively the sweetness of contemporary coconut, the kick of inexperienced chilies, and the wealthy style of completely cooked fish. I discovered this recipe from my grandmother, who all the time mentioned the key lies within the marination time and getting that excellent golden-brown crust. The inexperienced chutney stuffing provides a burst of taste that makes each chew memorable.
Why You’ll Love This Recipe
This dish is a winner for a lot of causes. The crispy exterior offers method to tender, flaky fish, whereas the chutney provides a contemporary, zesty punch. It’s surprisingly straightforward to make, even when you’re new to cooking fish. The elements are easy to search out, and the cooking course of is easy. Better of all, it seems spectacular when served, making it excellent for each household meals and dinner events.
Chutney Stuffed Pomfret
Cooking Suggestions
– Pat the fish dry earlier than marinating for higher spice absorption
– Don’t skip the flour rubbing step – it actually helps take away any fishy odor
– Warmth the pan properly earlier than including the fish for that excellent crust
– Prepare dinner on medium-low warmth to ensure the fish cooks by with out burning
– Don’t transfer the fish an excessive amount of whereas cooking
Related Recipes
- 1. Tandoori Fish
- 2. Fish Recheado
- 3. Grilled Fish with Inexperienced Masala
Chutney Stuffed Pomfret
A flavorful Indian fish dish the place tender pomfret is marinated in spices, filled with contemporary coconut-coriander chutney, and pan-fried till crispy. The proper mix of fragrant herbs, spices, and succulent fish makes this a standout meal for each particular events and household dinners.
Elements
- 1 Pomfret (cleaned and saved complete, giant)
- 3/4 tsp Turmeric Powder
- 3/4 tsp Chilli Powder
- 1 tsp Salt
- 1 tsp Flour
- Vegetable Oil for frying
For the Inexperienced Chutney:
- 3/4 cup Recent Coconut (grated)
- 1/2 cup Recent Coriander (roughly chopped)
- 3 Inexperienced Chillies
- Garlic (4 giant cloves)
- 1/2 tsp Cumin Seeds
- 2 tsp Lemon Juice
- 1/2 tsp Salt
- 1 tsp Sugar
Directions
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Wash the fish after rubbing a little bit flour over it to take away any fishy odor.
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Combine collectively turmeric powder, chilli powder and salt.
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Apply the chilli combination to complete floor of fish and permit to marinate for no less than 1 hour.
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Grind to a advantageous paste all chutney elements besides lemon juice and salt.
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Add lemon juice and salt to the paste.
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Stuff as a lot of this chutney into the neck cavity of the fish. Serve any remaining chutney individually.
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Pour 2-3 tblsp oil in a heavy bottomed frying pan.
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Warmth to scorching sizzling after which put the fish in it.
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Decrease warmth without delay and fry until backside pores and skin of fish is properly browned and crisp.
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Flip the fish and prepare dinner the opposite facet equally.
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Serve without delay, garnished with sprigs of parsley, tomato slices.
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Continuously Requested Questions
Can I make this recipe with different forms of fish?
Sure. Any medium-sized complete fish works properly. Attempt sea bass or snapper. Simply modify cooking time based mostly on the fish’s thickness.
How spicy is that this dish?
The spice stage is average however customizable. Scale back the variety of inexperienced chilies within the chutney and the chili powder within the marinade for a milder model.
Can I put together the chutney upfront?
The chutney stays contemporary within the fridge for as much as 2 days. Retailer it in an hermetic container. The flavors truly develop higher when made forward.
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