WHAT GOES IN
Black/White Pomfret – 8 slices
Vegetable oil – 50 ml
Coconut paste – 50 gms
Butter – 50 gms
Salt – 15 gms
Red Chilly – 5 nos
Garlic – 10 cloves
Ginger – 10 gms
Onion crushed – 50 gms
Coriander leaves – 20 gms
Tamarind – 10 gms
Cumin – 5 gms
Tomato concasse – 100 gms
Shallots – peeled & sauted – 50 gms
Jaggery – 5 gms
Dates chopped – 50 gms
Brussel sprouts – 200 gms
Almond – 10 gms
Pistachio – 10 gms
HOW TO PREPARE
1. Wash, drain and marinate the fish with salt.
2. Grind together all the spices into a paste.
3. Soak tamarind with 100 ml water and extract the juice.
4. Heat oil and butter together and fry the fish slices in 2 or 3 batches until both sides have lightly browned. Remove and arrange on a tray.
5. In the same oil fry the ground spices, onion and coconut paste until they develop a roasted flavour.
6. Add tamarind juice, salt, jaggery, dates, fish – cook for few minutes and pour over the fish.
Sprinkle chopped coriander leaves and bake in a preheated oven at 200*C for 10-15mts.
7. Serve garnished with shredded almond, pistachio, cumin powder, blanched Brussel sprouts, shallots, lettuce & lemon.
Accompaniment: Indian breads & rice dishes.
Cooking time: 30 mts
Note: Tamarind may be replaced with 10 ml of vinegar.