Balti Pomfret (Stir-fried pomfret in spicy mixture) recipe
ingredients
800 g (28 oz) Pomfret fillets
Salt to taste
3 tbsp (60 ml) 2 fl oz Malt vinegar (sirka)
3 tbsp (18 g) Tamarind (imli)
1 tsp (2 g) Red chilli powder
10 Green chillies
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/4 cup Mint (pudina) leaves
1 cup Green coriander (hara dhaniya), chopped
Vegetable oil for frying
Salt to taste
3 tbsp (60 ml) 2 fl oz Malt vinegar (sirka)
3 tbsp (18 g) Tamarind (imli)
1 tsp (2 g) Red chilli powder
10 Green chillies
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/4 cup Mint (pudina) leaves
1 cup Green coriander (hara dhaniya), chopped
Vegetable oil for frying
method
1. Rub the pomfret fillets with salt and malt vinegar.
2. Soak tamarind in hot water and extract the pulp.
3. In a blender, make a paste of red chilli powder, green chillies, coriander powder, mint, green coriander, and tamarind pulp.
4. Marinate the pomfret fillets in the paste and keep aside for half an hour. Heat the oil in a non-stick pan and pan-fry the fillets coated with the marinade till crisp.
5. Remove and serve with bread or rice.
2. Soak tamarind in hot water and extract the pulp.
3. In a blender, make a paste of red chilli powder, green chillies, coriander powder, mint, green coriander, and tamarind pulp.
4. Marinate the pomfret fillets in the paste and keep aside for half an hour. Heat the oil in a non-stick pan and pan-fry the fillets coated with the marinade till crisp.
5. Remove and serve with bread or rice.
serving amount
serves: 4
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