What goes in:<\/p>\n\n\n\n
Fillet of Pomfret – 4 Nos
Salt – Half teaspoon
White Vinegar – 10ml
Thick Tomato Puree – 100 gms
Butter – 100 gms
Boiled Soya Beans – 50 gms
Garlic Paste – 15 gms
Red Chilly Paste – 10 gms<\/p>\n\n\n\n
Coating:<\/p>\n\n\n\n
Egg – 1 No
Flour – 30 gms
Cashewnut (Chopped) – 75 gms
Coriander leaves – 20 gms
Oil for frying – 50 ml
Butter – 30 ml<\/p>\n\n\n\n
How to prepare:<\/p>\n\n\n\n
1. Make an incision on each filler from one end to other and lengthwise-taking care not to break the bottom end.
2. Marinate with the given ingredients.
3. Cook together all the ingredients for filling except butter. When the mixture becomes thick, remove from fire and cool.
4. Blend this mixture with butter and fill uniformly in all the four pieces.
5. Seal the mouth of fillet with a toothpick, then dip in egg white and flour batter, roll in cashew bits and coriander leaves.
6. Press firmly in between palms and wrap in butter paper and refrigerate for 1 hour.
7. Heat oil and butter in a pan to 180-degree Celsius and fry two pieces of fish at a time (additional oil can be used). Fry until golden brown. Cook the remaining fish pieces also in the same way.
8. Serve as shown in the picture.<\/p>\n\n\n\n
Accompaniment: Chappathy, Glazed Carrot, Breas or Pulao.
Cooking time: 60 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
What goes in: Fillet of Pomfret – 4 NosSalt – Half teaspoonWhite Vinegar – 10mlThick Tomato Puree – 100 gmsButter – 100 gmsBoiled Soya Beans – 50 gmsGarlic Paste – 15 gmsRed Chilly Paste – 10 gms Coating: Egg – 1 NoFlour – 30 gmsCashewnut (Chopped) – 75 gmsCoriander leaves – 20 gmsOil for frying …<\/p>\n