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.