Stuffed Fried Pomfret

Name: Stuffed Fried Pomfret
Cuisine: India
Ingredients: Mustard oil for frying (clarified margarine or lard may be used as substitute); One Pomfret weighing 1½ lb (680 g) (plaice or halibut can be used as substitute); Mustard oil for frying (clarified margarine or lard may be used as substitute); Mustard oil for frying (clarified margarine or lard may be used as substitute); Salt, fresh lime juice and red pepper for rubbing over and inside the fish; Mustard oil for frying (clarified margarine or lard may be used as substitute); Salt, fresh lime juice and red pepper for rubbing over and inside the fish; Salt, fresh lime juice and red pepper for rubbing over and inside the fish; 1 oz (30 g) butter or ghee; Salt, fresh lime juice and red pepper for rubbing over and inside the fish; 1 oz (30 g) butter or ghee; 2 small or 1 large spring onion; 2 green chillies (sabz mirch); 2 green chillies (sabz mirch); 2 ozs (60 g) shelled peas or mashed potatoes; 2 ozs (60 g) shelled peas or mashed potatoes; 1 teaspoonful salt; ¼ teaspoonful red pepper (degi mirch); ¼ teaspoonful red pepper (degi mirch); 1 dessertspoonful chopped mint (podina); 1 dessertspoonful chopped mint (podina); ¼ oz (7 g) fried almonds (badam); ¼ oz (7 g) fried almonds (badam); 1 dessertspoonful chopped fresh coriander leaves (dhania)—optional; 1 dessertspoonful chopped fresh coriander leaves (dhania)—optional; ¼ oz (7 g) fried sultanas (kishmish); 1 teaspoonful ginger juice (adrak); 1 teaspoonful ginger juice (adrak); ¼ teaspoonful garam masala; 1 whole egg

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

One Pomfret weighing 1½ lb (680 g) (plaice or halibut can be used as substitute)
Mustard oil

Asia
India
Dinner
Pescatarian
Spicy
Gluten-free

Method

Clean the fish, remove the eyes, trim the tail and the fins, but leave the head. Wash, dry and rub lime juice, salt and red pepper over the surface and inside the cavity. Leave for some time.

In the meantime heat the ghee, fry the almonds and the sultanas and keep them separate. Fry the onions lightly in the same ghee, add peas or mashed potatoes, salt, red pepper and g