Ingredients:
• 2 medium Pomfrets
• For the Chutney:
• 1/2 cup – Mint leaves
• 1/2 cup – Coriander leaves
• 1 tsp – ginger, chopped
• 1 tbsp – Lemon juice
• 2 Green chillies
• 4 to 6 tbsp – oil for shallow frying
• Salt to taste
• For the Gravy:
• 1/2 cup – boiled Onion paste
• 2 tbsp – Cashew nut paste
• 1 tbsp – Ginger paste
• 4 – green chillies, cut horizontally
• 4 – red chillies, whole
• 1 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1 tsp – black pepper powder, coarsely ground
• 1.5 cups – yogurt, whisked
• 1/2 tsp – Cardamom powder
• 2 tbsp – Cream
• Salt to taste
• 4 tbsp – oil
Method:
- Grind all ingredients for the chutney in a blender with a little water to make a paste.
- Make angular cuts on both sides of the fish and smear the chutney in the cuts as well as on the rest of the surface.
- Keep the fish refrigeraterated for 30 minutes.
- Shallow fry the fish on both sides until they are golden brown.
- To make the gravy:
- Heat oil in a pan and add the onion paste.
- Saute on medium heat for a minute.
- Add the ginger and cashew nut paste. Saute for 2 mins.
- Add coriander powder, red chilli powder, green chillies and red chillies.
- Saute for 30 seconds.
- Add yogurt and the salt and cook for 3 to 4 mins. Add cream.
- Now slide in the fried fish and cook on low heat for 3 to 4 mins.
- Finish with black pepper and cardamom powder.