Stuffed Pomfrets in EastIndian Moilee Masala

These beautiful pomfrets are generously stuffed with our family’s treasured moilee masala — a fiery, fragrant filling that’s been passed down for generation

Ingredients

For the Moilee Masala Stuffing:

360 grams onions (approx. 6 medium), finely chopped

260 grams tomatoes, finely chopped

Approx. 4 tomatoes

2–3 green chillies, finely chopped

1 tbsp ginger garlic paste

1 tbsp East Indian bottle masala

Salt to taste

2 tbsp water

1½ tsp white vinegar

For the Fish:

3 medium-sized pomfrets, cleaned and slit on both sides

Prepared moilee masala (as above)

For the Outer Coating:

1 tbsp East Indian bottle masala

Salt to taste

1 tsp white vinegar

1 tsp ginger garlic paste

Semolina (rava) or rice flour, for coating

Oil, for shallow frying

Method

1. Prepare the Masala Stuffing:

Heat oil in a pan. Add the finely chopped onions and sauté until translucent.

Add in the chopped tomatoes and salt. Cook until soft and mushy.

Stir in the green chillies and ginger garlic paste. Sauté well.

Mix in 1 tbsp East Indian bottle masala and stir until well combined.

Add 2 tbsp water and let the masala simmer for 2 minutes.

Finish with 1½ tsp vinegar. Mix well and cook for another minute.

Set aside and allow this mixture to cool completely.

2. Prepare the Pomfrets:

Clean and wash the pomfrets thoroughly. Make slits on both sides of the fish.

Using a spoon, generously stuff the cooled masala into the slits of each pomfret.

3.

In a small bowl, mix 1 tbsp bottle masala, salt to taste, 1 tsp vinegar, and 1 tsp ginger garlic paste into a paste.

Rub this marinade on both sides of the pomfrets.

Lightly coat each pomfret with semolina or rice flour for a crispy finish.

4.

Heat oil in a flat pan.

Shallow fry the pomfrets on medium heat until golden and crispy on both sides.

Avoid flipping too often to retain the crisp coating.

To Serve:

Serve the masala fried stuffed pomfrets hot with steamed rice, simple dal, and a spoonful of the leftover masala stuffing on the side.

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