Ingredients:
Pomfrets – 4, each 300 gms
For the Filling:
Green Coriander – 1 cup, chopped
Green Chillies – 4, deseeded, chopped
Ginger Juliennes – 2 tsp, long, thin strips
Garlic – 10 cloves, crushed
Salt as per taste
Lemon juice – 2 tbsp
Oil as required
For the Curry:
Yogurt – 2 1/2 cups
Coriander Seeds – 4 tbsp, pounded, broiled
Salt as per taste
Ginger – 4 tsp, chopped
Coconut Cream – 1 cup
Onion Paste – 4 tsp
Green Cardamoms – 5, crushed
Bayleaves – 4
Peppercorns – 1 tbsp, crushed
Green Chillies -4, slit
Lemon – 1
Method:
1. Clean the pomfret, debone, and make slight slashes.
2. For the filling, mix all the ingredients and smear on the inside and outside of the pomfrets.
3. Heat oil in a pan.
4. Lightly fry the pomfrets on both sides and place on a wide-bottomed oven-proof dish.
5. For the curry, whisk all the ingredients in yoghurt and pour over the fish.
6. Cover and bake for 15 minutes.
7. Serve hot.
