Stuffed pamplet

Yield: 4 servings

Measure Ingredient
4 \N Pomfrets; cleaned and slit
\N \N Salt to taste
2 \N Lemons; juice of
16 \N Red chillies
8 \N Cloves
5 \N Cm cinnamon
10 \N Cm ginger
12 \N Flakes; (24 g) garlic
¼ teaspoon Turmeric powder; (1 g)
4 tablespoons Vinegar for grinding; (60 ml)
\N \N Oil for frying
200 grams Prawns; minced fine
\N \N Oil as required
4 \N Onions; chopped fine (200
\N \N ; g)
8 \N Flakes; (16 g) garlic,
\N \N ; ground to a paste
5 grams Ginger; ground to a paste
4 \N Green chillies; chopped fine
\N \N Salt and sugar to taste
¼ teaspoon Turmeric powder; (1 g)


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.

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