Ingredients:
- Medium-sized whole white Pomfrets – 3, washed and cleaned
- Masala to marinate the pomfret:
- Green chillies – 3 – 4
- Roughly chopped coriander leaves – 1 cup
- Roughly chopped Mint leaves – ½ cup
- Turmeric powder – ½ teaspoon
- Tamarind paste – 1 teaspoon (alternatively use the juice of 1 lime)
- Garlic flakes- 8
- Ginger – 1″
- Peppercorns – 1 teaspoon
- Onion – ¼ piece
- Salt to taste
- Oil to shallow fry the fish
- Onion rings and lime wedges to serve
Method :
- Keeping the pomfrets whole, make deep gashes across each of them.
- Grind the ingredients for the masala to a fine paste and marinate the fish inside out. Cover and set aside for an hour.
- To a frying pan on medium heat add the oil.
- Slide in the marinated pomfrets, cover with a well-fitting lid and cook each side for about 5 minutes.
- Remove the lid and fry the fish open for an additional 5 minutes or until the masala turns dark and thickens.
- Serve with sliced onions and lime wedges.
Note:
- Add any left over masala to the frying pan on medium heat. Cook until it turns a deep moss green and slather the thickened masala on to the cooked fish.