Stuffed Pomfret Fry

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As promised in my best content I am writing about Stuffed Pomfret Fry- Pomfret fry which is stuffed with Indian spices. The taste and smell of this Pomfret fry will make you unwise and tempt you to eat. Such is the magic of Pomfret fry. Pomfrets are generally referred as paplets in Mumbai-India. This Goan specialty of Fry Masala comes from Indian Cuisine. However we commonly don’t binge on pomfrets fry in seasonal as it becomes too heavy. Reason being this Goan Pomfret Fry tastes so great you will end up eating 2 Or 3... I like this Pomfret Fry made my mom. It tastes terrific with rice, bread, roti or just gulp like that. This Pomfret Fry is a must try.

I can imagine myself inactive on a beach with my love. Listening to surfs, sipping drinks and eating this exotic Goan Pomfret Fry….. Yum my mouth is already watering I am sure yours too lol.

This recipe is simple to make yet so delicious. You can eat as a side appetizer or snack along with hard drinks. In India all snack items served with hard food and drink are termed as Chakna’s.

Even stuffed Mackerel Goan chic tastes out of the world. I am a best fan of Goan fragilities be it curry, fish fries or goan sweets choice Dodol. I just freak on them.

You can marinate and material these masalas into the Pomfrets. Marinate them for one hour or overnight in the freezes. This fish is crispy, spicy and tangy and will also give a tinge of sweet flavor.

Ingredients

1.  2 Medium Pomfrets (300-400 grams each)
2.  100 grams of Coriander Leaves
3.  4 tablespoon Grated Coconut
4.  2 Green peppers
5.  2 Medium Pods of Garlic (1½ teaspoon Paste)
6.  2 small Lemons
7.  Salt to taste
8.  1 tablespoon Oil

How make to Stuffed Pomfret Fry

1. Clean the pomfret without cutting it.
2. Now we need to make a cut in the pomfrets very carefully from just below the head.
3. The cut has to be made lengthwise and right above the bones. That is, the bottom slice of the flesh would remain attached to the bone and the top slice parted from the bones. The cut should be deep enough to reach the stomach hollow and also cover the whole fish till the tail. But please be careful so as not to make a split through and slice the stomach as well! Also note that only one such cut is required, i.e., you should not duplication the same for the other side of the fish as well.
4. Once you make the cuts for both the pomfrets, apply the juice of the lemons and about 2tsp of salt to the pomfrets. Leave away for about 10-15 mins.
5. Now wash and clean the coriander leaves. Remove typically all the stems, leaving the tender ones with the leaves.
6. Make a smooth adhesive of the coriander leaves along with the coconut, peppers and the garlic. Add as slight water as possible so that the filling is not at all liquidly.
7. Now split the filling into two and stuff the mixture into the cuts of the fishes. Stuff in as much of the intromission as possible even though some of it might tend to come out with a slight pressure. It'll only ensure you have a tastier preparation!
8. Now heat a non-stick frying pan and smear ½ table spoon of oil.
9. Now place one of the pomfret and cook on medium- heat for about 2-3 minutes.
10. Slightly flip it over and cook the other side as well. Repeat the process for the other one as well. You may similarly use the oven for cooking the pomfrets. Use your oven settings consequently, just remember pomfrets cook very easily. Whichever the mode used, grill or bake, make sure they are cooked and agreeably browned on both sides.
11. Serve hot with any suitable embellishments of your choice.