Chutney Pomfret

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Semiya Biryani, Best Penne Pasta with Meat, Easy Tuna Salad Wrap

Rate This Recipe
4

Ingredients

  • 2 medium Pomfrets
  • For the Chutney:
  • 1/2 cup - Mint leaves
  • 1/2 cup - Coriander leaves
  • 1 tsp - ginger, chopped
  • 1 tbsp - Lemon juice
  • 2 Green chillies
  • 4 to 6 tbsp - oil for shallow frying
  • Salt to taste
  • For the Gravy:
  • 1/2 cup - boiled Onion paste
  • 2 tbsp - Cashew nut paste
  • 1 tbsp - Ginger paste
  • 4 - green chillies, cut horizontally
  • 4 - red chillies, whole
  • 1 tsp - coriander powder
  • 1/2 tsp - Red Chilli powder
  • 1 tsp - black pepper powder, coarsely ground
  • 1.5 cups - yogurt, whisked
  • 1/2 tsp - Cardamom powder
  • 2 tbsp - Cream
  • Salt to taste
  • 4 tbsp - oil

How to Make Chutney Pomfret

  • Grind all ingredients for the chutney in a blender with a little water to make a paste.
  • Make angular cuts on both sides of the fish and smear the chutney in the cuts as well as on the rest of the surface.
  • Keep the fish refrigeraterated for 30 minutes.
  • Shallow fry the fish on both sides until they are golden brown.
  • To make the gravy:
  • Heat oil in a pan and add the onion paste.
  • Saute on medium heat for a minute.
  • Add the ginger and cashew nut paste. Saute for 2 mins.
  • Add coriander powder, red chilli powder, green chillies and red chillies.
  • Saute for 30 seconds.
  • Add yogurt and the salt and cook for 3 to 4 mins. Add cream.
  • Now slide in the fried fish and cook on low heat for 3 to 4 mins.
  • Finish with black pepper and cardamom powder.