Chutney Stuffed Pomfrets
Stuffed pomfrets with coriander coconut Goan chutney and shallow fried. Do give it a try !
Ingredients
- 6 Pomfret Fish
- Salt (as per taste)
- Coconut coriander chutney (as required to stuff fish, see notes below for recipe link)
- Fine semolina/ rawa (as required to coat fish)
- Oil (for shallow fry)
Instructions
-
1 Prepare the chutney as per the recipe. (Recipe link in recipe notes below).
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2 Clean and wash the fish.
-
3 Slit the pomfrets carefully on both sides. (to stuff the chutney). Apply salt.
-
4 Stuff fish with sufficient chutney in both sides.
-
5 Apply rawa on both sides of fish and shallow fry it.
-
6 Flip on other side. Fry till done.
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7 Serve. Enjoy !!!
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Xantilicious.com
| Recipe Name | : | Chutney Stuffed Pomfrets |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/chutney-stuffed-pomfrets/ |
| Passive Time | : | 0 minutes |
| Prep Time | : | 15 minutes |
| Cook Time | : | 10 minutes |
| Serving | : | 6 Pc. |
Ingredients
- 6 Pomfret Fish
- Salt (as per taste)
- Coconut coriander chutney (as required to stuff fish, see notes below for recipe link)
- Fine semolina/ rawa (as required to coat fish)
- Oil (for shallow fry)
Instructions
| 1 | Prepare the chutney as per the recipe. (Recipe link in recipe notes below). | |
| 2 | Clean and wash the fish. | |
| 3 | Slit the pomfrets carefully on both sides. (to stuff the chutney). Apply salt. | |
| 4 | Stuff fish with sufficient chutney in both sides. | |
| 5 | Apply rawa on both sides of fish and shallow fry it. | |
| 6 | Flip on other side. Fry till done. | |
| 7 | Serve. Enjoy !!! | |
Looks & reads delish, Xanti 🙂 Since we don’t get pomfret in Kenya, would you be able to recommend another variety?
On another note, tried your *Phenori recipe to make *Angels Wings/Ribs… oh wow! Crisp and melting and was a hands down winner.
First time making this Christmas delight and really happy that I used your recipe 🙂
Happy happy 2021 to you and yours … warmest hugs
thank you for your wonderful recipies.
Your welcome Melba, thanks for the feedback.