Saturday, December 20, 2008

Baked Pomfret with Green Sauce

I get frozen pomfret from Coconut Hill store in Bay area. This is frozen fish from Kerala and tastes like fresh fish. I just keep the fish out for around 1 hour in warm water to de-freeze it. This fish can be baked in the oven or fried on a tava. Both the versions taste great.

1 pomfret fish
1 teaspoon chopped ginger
4-5 pods of garlic
1 handful of coriander leaves or cilantro
4-5 mint leaves or 1 tablespoon dried mint leaves
2-3 green chilies or as per taste
1 tablespoon thick curd
small tamarind piece as per taste
1/2 cp semolina (optional)
salt for taste


Clean and cut the fish as shown below. Remove the fins. tail and head. You can keep the head if you wish to, but I like to cut the head. Pat the fish dry with kitchen paper. Make both horizontal and vertical slits to fill the masala.

Fry the garlic in a pan with one teaspoon oil till light brown. Grind all the ingredients other than fish together with very little water to make a fine paste. Apply the paste on the inside and outside of the fish.

If you are baking the fish, bake it for 15 minutes at 450 degrees or till the fish is cooked. If you are frying it on a tava then roll the fish in semolina or rava and fry on a tava on both sides till cooked. Serve hot with rice.