Stuffed pamplet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pomfrets; cleaned and slit | |
| Salt to taste | ||
| 2 | Lemons; juice of | |
| 16 | Red chillies | |
| 8 | Cloves | |
| 5 | Cm cinnamon | |
| 10 | Cm ginger | |
| 12 | Flakes; (24 g) garlic | |
| ¼ | teaspoon | Turmeric powder; (1 g) |
| 4 | tablespoons | Vinegar for grinding; (60 ml) |
| Oil for frying | ||
| 200 | grams | Prawns; minced fine |
| Oil as required | ||
| 4 | Onions; chopped fine (200 | |
| ; g) | ||
| 8 | Flakes; (16 g) garlic, | |
| ; ground to a paste | ||
| 5 | grams | Ginger; ground to a paste |
| 4 | Green chillies; chopped fine | |
| Salt and sugar to taste | ||
| ¼ | teaspoon | Turmeric powder; (1 g) |
Directions
FOR THE FILLING
MARINATE the pomfrets with salt and lime juice. Grind the red chillies, cloves, cinnamon, ginger, garlic and turmeric powder with vinegar to a fine paste. Apply it to the insides of the pomfrets. Keep them aside.
To prepare the filling: Heat oil and fry the onions till brown. Add garlic paste, ginger paste and green chillies. Fry well. Add the prawn mince, salt, sugar and turmeric powder. Fry well. Remove from heat.
Evenly spread the prepared filling in the pomfrets. Press them gently and shallow fry in hot oil till done. Serve with salad and wedges of lemon.
Converted by MC_Buster.
NOTES : Pomfret stuffed with a pungent minced prawn filling Converted by MM_Buster v2.0l.