Ingredients:
Pomfret – 1/2 kg, cleaned and gashed for stuffing
For the Marinade:
Red Chillies – 9
Pepper Powder – 1/8 tsp
Cumin Seeds – 1/8 tsp
Fenugreek Seeds – 1/8 tsp
Mustard Seeds – 1/8 tsp
Turmeric Powder – 1/4 tsp
Garlic – 4 cloves
Ginger – 1/2 inch piece
Button Onions – 5
Salt to taste
Lime Juice – 1 tblsp
For the Stuffing:
Refined Vegetable Oil – 2 tblsp
Onion – 1 cup, sliced
Green Chillies – 1/4 cup, chopped
Ginger – 1/2 tsp, chopped
Tomato – 2 tblsp, chopped
Salt to taste
Sugar – 1/8 tsp
White of One Egg
Refined Vegetable Oil for frying
Method:
1. Grind the ingredients for the marinade.
2. Rub 2 tblsp marinade evenly all over the fish and keep covered in a cool place for 2 to 3 hours.
3. Heat oil in a pan and fry onion, green chillies and ginger.
4. Fry till the onions are light brown in colour.
5. Add tomatoes and saute until dry.
6. Add salt and sugar and mix well.
7. Stuff the fish with this mixture.
8. Seal the opening with beaten egg white.
9. Heat oil in a skillet and fry the fish on both sides over low heat.
10. Serve hot.
