Stuffed Pomfret with Cashewnuts Recipe

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Ingredients:
Pomfret – 1 kg, whole, cleaned and prepared
Coriander Leaves – 1 tblsp, chopped
Lime Wedges
Spring Onions
Banana Leaf – large, softened over low flame
Oil – 1 tsp

For Marinade:
Turmeric Powder – 1 tsp
Salt – 1/2 tsp
Lime Juice – 1 tblsp

For Stuffing:
Oil – 3 tblsp
Cinnamon – 1 inch piece
Cloves – 2
Sultanas – 12, seedless
Cardamom Powder – 1/4 tsp
Cashewnuts – 12
Coriander Powder – 1/4 tsp
Cumin Powder – 1/4 tsp
Aniseed Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Nutmeg Powder –  a pinch
Onion – 1, medium, chopped
Sugar – 1 tsp
Green Masala – 1 cup
Lime Juice – 1 tblsp
Salt as per taste

Method:
1. Heat 1 tblsp oil in a flat pan over medium heat.
2. Add cinnamon and cloves.
3. When they start to splutter, add sultanas, cashewnuts and powdered spices.
4. Fry for a minute.
5. Add onion and sugar.
6. Fry till onions turn golden brown.
7. Add the green masala and 1 tblsp lime juice.
8. Cook on low heat for 5 minutes until green masala is dry.
9. Ensure the masala does not turn brown.
10. Remove cinnamon and cloves.
11. Remove the stuffing ingredients from heat and keep aside to cool.
12. Rub a little oil on either side of fish.
13. Gently life the cut flap of fish and till it with the stuffing.
14. Carefully turn fish over and stuff the other side.
15. Do not over-stuff the fish.
16. Tie the fish to keep the stuffing in place.
17. Heat oil in a large non-stick frying pan.
18. Fry the fish well on both sides until it is cooked.
19. Cut the twine and remove carefully.
20. Alternatively, grease a baking tray and lay the banana leaf on it.
21. Keep the fish in the centre of the leaf and wrap it around.
22. Secure it with toothpicks and bake at 180C for 30 minutes.
23. When the fish is cooked, remove the wrapping and discard.
24. Garnish with lime wedges, spring onions and coriander leaves.
25. Serve hot.

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