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Pomfret Curry and Fried stuffed Pomfret with Chinchowni masala.

Writer's picture: Leander FernandesLeander Fernandes

Family Favourite fish Curry rice and fried fish.



Clean and wash pomfret well.

Make slit on both sides of Pomfret, like pockets.

Rub a little salt into each slits.


Fried Pomfret With Chinchowni masala

For the Masala

12 Red kashmiri chilies

1/2 cup desiccated coconut or fresh coconut

2 tsp cumin seeds

10 cloves garlic

1 onion sliced

small ball of tamarind

1/4 tsp turmeric powder

8 to 10 small pomfrets


Method

soak chilies, tamarind, cumin seeds, garlic cloves in hot water for half hour. Heat a pan with oil and stir fry the onions till lightly browned and coconut and stir fry . once cool grind all the above to a smooth paste.

Heat up some oil in a pan and cook this masala , add Salt to taste, Allow to cool. Stuff this masala into the pomfret and shallow fry or coat the fish with a mix of semolina and rice flour and shallow fry.

For the Curry I used the heads

Curry Masala

8 Red kashmiri chilies

2 tbsp coriander seeds

1/2 tsp cumin seeds

1 tsp pepper corn

1/4 tsp methi /fenugreek seeds

1/2 tsp turmeric powder

1 cup coconut or desiccated coconut

1 onion sliced

1 tbsp ginger garlic paste

grind all the above with a small ball of tamarind

and just enough water



Ingredients

few curry leaves

few triphala / schezwan pepper corn

3 green chilies

Method

Heat up some oil ,add the curry leaves, triphala ,once it starts to splutter add the ground masala and just enough water.

once it comes to a boil add the pomfret heads and 3 green chilies , Salt to taste.

Allow to cook till done.




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