Name: Stuffed Fried Pomfret
Cuisine: India
Ingredients: ¼ oz (7 g) fried sultanas (kishmish); 1 dessertspoonful chopped fresh coriander leaves (dhania)—optional; 2 ozs (60 g) shelled peas or mashed potatoes; 2 green chillies (sabz mirch); ¼ oz (7 g) fried almonds (badam); 1 dessertspoonful chopped mint (podina); ¼ teaspoonful red pepper (degi mirch); 1 teaspoonful salt; 1 teaspoonful ginger juice (adrak); 1 dessertspoonful fresh lime juice; Rind of 1 whole lime (nimboo ka chilka); 1 whole egg; ¼ teaspoonful garam masala; 2 small or 1 large spring onion; 1 oz (30 g) butter or ghee; 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); Salt, fresh lime juice and red pepper for rubbing over and inside the fish

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

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

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Stuffed Fried Pomfret

Ingredients

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