WHAT GOES IN<\/p>\n\n\n\n
Black\/White Pomfret \u2013 8 slices
Vegetable oil \u2013 50 ml
Coconut paste \u2013 50 gms
Butter \u2013 50 gms
Salt \u2013 15 gms
Red Chilly \u2013 5 nos
Garlic \u2013 10 cloves
Ginger \u2013 10 gms
Onion crushed \u2013 50 gms
Coriander leaves \u2013 20 gms
Tamarind \u2013 10 gms
Cumin \u2013 5 gms
Tomato concasse \u2013 100 gms
Shallots \u2013 peeled & sauted \u2013 50 gms
Jaggery \u2013 5 gms
Dates chopped \u2013 50 gms
Brussel sprouts \u2013 200 gms
Almond \u2013 10 gms
Pistachio \u2013 10 gms<\/p>\n\n\n\n
HOW TO PREPARE<\/p>\n\n\n\n
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 \u2013 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.<\/p>\n\n\n\n
7. Serve garnished with shredded almond, pistachio, cumin powder, blanched Brussel sprouts, shallots, lettuce & lemon.<\/p>\n\n\n\n
Accompaniment: Indian breads & rice dishes.<\/p>\n\n\n\n
Cooking time: 30 mts<\/p>\n\n\n\n
Note: Tamarind may be replaced with 10 ml of vinegar.<\/p>\n","protected":false},"excerpt":{"rendered":"
WHAT GOES IN Black\/White Pomfret \u2013 8 slicesVegetable oil \u2013 50 mlCoconut paste \u2013 50 gmsButter \u2013 50 gmsSalt \u2013 15 gmsRed Chilly \u2013 5 nosGarlic \u2013 10 clovesGinger \u2013 10 gmsOnion crushed \u2013 50 gmsCoriander leaves \u2013 20 gmsTamarind \u2013 10 gmsCumin \u2013 5 gmsTomato concasse \u2013 100 gmsShallots \u2013 peeled & sauted \u2013 …<\/p>\n