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
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