Ingredients:

• 3 medium sized Pomfrets
• 1/2 – 1 tsp – Turmeric powder
• 1 Lemon juice
• 1 bunch – fresh Coriander leaves
• 1.5 inch piece – Ginger
• 8 Cloves – Garlic
• 3 Green chillies
• 1 Onion
• 1.5 tsp – Cumin seeds
• 2 tbsp – oil for sauteing the coriander chutney
• 1.5 tsp – coriander powder
• 1 tsp – Red Chilli powder
• Sufficient oil for shallow frying the fish
• salt to taste

Method:

1. Clean and wash the fish. Make a slit in the middle.
2. pply salt and turmeric powder. Keep aside for 30-40 mins.
3. Grind together coriander leaves, ginger, garlic, green chillies, onion and cumin seeds to a fine paste.
4. Add lemon juice and mix well. Heat 2 tbsp oil in a kadai and saute the coriander paste on a low flame for 5 mins.
5. Add coriander powder, red chilli powder and little salt. Saute for another 2-3 minutes. Cool the mixture.
6. Stuff each pomfret with this mixture. Tie the pomfrets with a piece of thread to ensure that the stuffing does not come out.
7. Shallow-fry each pomfret on a low flame till done.
8. Serve hot with onion kachumbar.

Recipe courtesy of Anita Raheja