My affinity for sea food is by now known to you dear readers. Every time we head to local shop for our sea food purchase, I have my list of purchase items all figured out and sorted.
However, the moment I step into that wonder arena in which the air is seeped with the smell of fish and the sight of fishes in galore I lose my senses. I begin with undertaking a leisure stroll through the market, mesmerized by the sight of fishes of different sizes, different color- some hailing from sea water and some caught from river. A mild rebuke or a gentle nudge from Pranay is required to draw me back to my senses and to approach a counter for the purchase.
I start with buying what I intend to- choosing the right catch, haggling with the fishermen, all this is part of our trade. So far so good. Things may start getting trickier from here on. Every time I fall prey to the sight of some catch that just seems too tempting to me and I find it difficult to look away. Looking at Pranay with pleading eyes, I pose that difficult question to him- Is it exceeding our budget? And he has a customary reply for my question-Go ahead. In fact this scene has played out itself so many times that we no longer need words now. So when all of this happened again last week, we came back home with a bag of prawns and couple of Silver Pomfret.
I was in no mood to make a curry preparation out of this purchase, and so I decided to make a starter with a recipe that would combine these two fishes and what better than Pomfret stuffed with minced prawns.
It is a pretty exciting preparation that I had for the first time in a sea food restaurant “Masemari” in Pune. Of all the dishes that we dined at “Masemari” this one just struck me by its taste and the idea of stuffing a Pomfret with prawns. I had been contemplating on the idea of replicating the recipe in my kitchen and last week’s purchase gave me that opportunity.
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This a delicious starter that you may want to make for your guests. The presentation and the taste of this dish would definitely leave them impressed by your creativity. Please do try this preparation and share your feedback with us.
Prep time:
Cook time:
Total time:
Serves: 2
- 400 grams Pomfret (Cut at sides to form a pocket for stuffing)
- For marination: 8-10 curry leaves
- 1 tbsp fresh coriander leaves
- 1 tbsp ginger garlic paste
- 1 green chili
- ½ tsp turmeric powder
- 1 tbsp lime juice
- 1tsp koli masala
- For stuffing:6-7 medium sized prawns (cut into small pieces)
- ½ tsp turmeric powder
- 1 tsp koli masala
- 1 tsp ginger-garlic paste
- 2 tbsp grated fresh coconut
- Oil
- Salt
- We will start with making masala paste for marination.Put curry leaves into grinder jar.Add coriander leaves, koli masala,green chili, turmeric powder,ginger-garlic paste,lime juice and salt to taste.
- Grind into fine paste.
- Lets' apply masala paste to pomfret. Apply masala paste to pomfret (on the skin and inside the pocket)
- Allow pomfret to rest aside for 15 mins.Meanwhile we will make stuffing.
- Put grated coconut into a grinder jar.Add koli masala, turmeric powder,ginger-garlic paste,salt to taste.Grind into a coarse paste.
- Heat 2 tbsp oil in a pan.Add masala paste.Add prawns.Fry prawns for 2-3 mins on medium heat.
- Allow prawns to soften for 2 mins in the pan.Mince softened pieces with a ladle.
- Stuff the pocket with minced prawn.To prevent the spillage of stuffing, we will tie the pomfret with a thread. Pomfret is ready for frying.
- Heat 1-2 tbsp oil in a frying pan.Put stuffed pomfret on heated pan.Fry on a low heat.Cook underside for 4 mins and then flip over.
- Cook other side until it turns light brown. Pomfret is ready.Turn off the heat and prepare for serving.
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