Fried Pomfret with Dal and Rice. Masala prepared with basic spices East Indian tempero Di Cuddi powder .
Ingredients
For the fried Pomfret
4 big size pomfret
cleaned, washed well. Make slits on both sides of the fish ,like pockets
Ingredients for the Masala
8 or 10 kashmiri chillies depending on the size
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp pepper corn
1 tsp cuddi powder
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
2 medium size onions sliced
small ball of tamarind
1 tbsp Coconut toddy vinegar
Salt to taste
and 1/2 or 1/4 tsp sugar as per choice
grind all the above to a paste adding vertical little water
Method
Add oil to a pan , once hot fry this ground masala ,once cooked allow to cool
Stuff the Pomfrets with this masala well , coat the fish with the masala too
Coat with semolina and shallow fry
Recipe for the Tempero Di cuddi powder
Garam masala 2
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 gms Cinnamon
40 gms cloves
40 gms cardamom
40 gms peppercorns
20 gms Star anise
10 gms Javitri /mace flower
10 gms bay leaf
5 gms all spice
5 gms Triphal /schezwan pepper
10 gms saunf /fennel seeds
10 gms methi seeds /fenugreek seeds
10 gms Shah Jeera /black cumin
Method
Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
used for flavouring Chicken, mutton, beef or Pork.
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