Pomfret Green Masala Fry.

 

Pomfret Green Masala Fry.

Wash pomfret, pat dry, cut its tail and the side wings. Slit the fish near its stomach area and clean the inside portion very thoroughly. Make gashes with a knife on both the sides of the fish by keeping it on flat surface, at equal intervals. This is to stuff in the masala and also to ensure that the masala gets better stuffing in the fish. 

For the Green Masala : Grind the following into a fine thick paste for applying and stuffing in of the fish. 1 cup of coriander leaves, ¼ cup of pudina leaves, 1 ajwain leaf (Optional), 3-4 green chilly, 8-10 garlic cloves, 1 inch piece of ginger, juice of one lemon, salt to taste. Do not add water or only sprinkle some water to ensure smooth grinding of paste.

For Filling and Applying masala to the fish. Apply the prepared green masala inside the cavity of the fish and also into the gashes made on the fish. Then also apply masala all over the fish. Put it in a box and keep it in the fridge for 2-4 hours to marinade.

For Dusting the fish: Mix chiroti rava (Very fine rava) with rice powder in the ratio of 2:1 with a pinch of salt and pinch of red chilly powder. Mix well and roll the pomfret on this and coat it evenly with the mixture. Dust of the excess mixture by gently tapping the fish on sides holding it a bit high from the plate. The excess mixture will drop. 

For Frying the Fish : Heat 2 tbsp of oil in a non stick kadai / pan on high till its smoking hot, reduce the heat to medium wait for 2-3 minutes and then gently add in the fish by slowly sliding it in the pan, let the fish cook on medium heat for about 5 minutes, then gently with a spatula flip over to the other side and cook for another 5 minutes. Keep flipping over every 2-3 minutes to ensure even cooking of the fish till it is golden brown in colour. Do not cook the fish on high heat as it will get crispy but may not cook evenly within or may even get charred or burnt. Maintain the temperature to medium heat throughout frying of the fish to ensure even golden brown crispiness of the fish. Remove the fish on an absorbent paper to drain off excess oil. Serve hot with a dash of lime and by sprinkling some chaat masala over the fried fish.