Bharlela Sarga

Posted By : Joanna D'souza 

Pomfret is a delicacy which is pride of East Indian cuisine , Peixe De Manori  The pomfret from Manori is the best of its kind and also fetches a higher price. The best variety of pomfret comes from this coastal island  Whole Pomfret Stuffed with Hand Chopped Green Masala is divine

The fish and the stuffing has to be very fresh to bring out the best flavours pomfret is a delicate textured fish and it needs tender care while handling the stuffing of Green Masala or Green Coconut Chutney  , It needs to have perfect balance of spices to compliment the fish 

Here is the reciepe to this tasty and refreshing Bharlela Sarga  which is absolutely winner at every celebratory occasion just like the other tantalizing variant Bharlela Sarga in Indiyal Masala

Experience the joy of home cooking with this Majestic East Indians Most Exotic and Most  favourite  among all Fried Fishes . 

Here im Stuffing this whole pomfret with Hand Chopped Green Masala , So Please Note the Ingredients and Steps to prepare the Stuffing .   

  

  

Minium  500 to 700 gms sized  Pomfret

First  degut the Pomfret into 2 halves not slicing the whole fish

One side keep it sealed from the top

Slice it from the stomach side clean its stomach and impurities

Wash it once thru cold water drain off excess water

Then apply some 1 teaspoon  Salt and ½  teaspoon  Turmeric  Powder

All over in and out of the fish  and keep aside on a plate

For Stuffing Organize The Following Ingredients :

10 Green Chillies  ( cut and chop all of the ingredients very very fine )

1 Pod  Garlic

1 Inch piece Ginger

3 Finely chopped  Onions

2 finely chopped Tomatoes

Handful of finely chopped Green Coriander Leaves

¼ teaspoon Turmeric Powder 

Pinch of Salt

1 small Lemon to squeeze over the fish after its Fried

1 tablespoon finely chopped Green Coriander Leaves to garnish and top it up over the Fried  Fish

Step To Prepare The Stuffing For Pomfret :

Fry all of the above ingredients in a pan with some oil until rich golden brown

Starting with Onion , Garlic , Ginger , Green Chillies , Tomato finally Topped with Green Coriander Leaves .

Add ¼ teaspoon Turmeric Powder ( very Little add to the Fried Masala ) saute and fry  

Once the cut masala is nicely fried and soften

Allow it to cool it completely .

Then bring in the Sliced Pomfret

Then with a spoon or with the bare hands do the stuffing

Stuff its nice and full

Then take a Thread Roll and tie the pomfret from all sides

Make sure the stuffed Hand Chopped Green Masala doesn’t spill out while frying and turning

Method  Of Shallow  Frying :  

Please Use  Non Stick Pan its very important the Pomfret Skin doesn’t stick to the pan
Add 2 tablespoon of Oil and  heat this Oil moderately

Then using the shallow frying technique place this Whole Stuffed Pomfret into the pan
And fry it very gently until light golden coloured from both sides all sides 

Make sure the Pomfret doesn’t stick to the bottom of the pan ( Pls use a Good frying pan )
Frying process on low heat could probably be around 15 minutes for a Seafood not more 

Remove the thread wrapped around  Bharilela  Sarga  

Place it on a oval platter

At this point you can sqeeze bit of lemon juice to it if you wish  and chopped
Green Coriander Leaves 

You can serve this Bharlela  Sarga as Whole Fish
Or simply take a large sharp knife and with one go slice it into 4 to 5 pieces
depending upon the size of the pomfret

Serve this Juicy Lemony Bharlela Sarga  with your favourite Bhaji and Handmade Rice    
Rowtys or you can even accompany this fish with lovely Yellow Dal and Steamed Rice  

Joanna D'souza