Chutney Stuffed Pomfret brings together the sweetness of fresh coconut, the kick of green chilies, and the rich taste of perfectly cooked fish. I learned this recipe from my grandmother, who always said the secret lies in the marination time and getting that perfect golden-brown crust. The green chutney stuffing adds a burst of flavor that makes every bite memorable.
About the Recipe
This recipe transforms simple pomfret into something special. The fish is first cleaned and marinated in a spice mix that includes turmeric and chili powder. Then comes the star of the show – a fresh green chutney made with coconut, coriander, and aromatic spices. The stuffed fish is pan-fried until golden, creating a dish that’s crispy outside and juicy inside.
Why You’ll Love This Recipe
This dish is a winner for many reasons. The crispy exterior gives way to tender, flaky fish, while the chutney adds a fresh, zesty punch. It’s surprisingly easy to make, even if you’re new to cooking fish. The ingredients are simple to find, and the cooking process is straightforward. Best of all, it looks impressive when served, making it perfect for both family meals and dinner parties.
Chutney Stuffed Pomfret
Cooking Tips
– Pat the fish dry before marinating for better spice absorption
– Don’t skip the flour rubbing step – it really helps remove any fishy smell
– Heat the pan well before adding the fish for that perfect crust
– Cook on medium-low heat to guarantee the fish cooks through without burning
– Don’t move the fish too much while cooking
Serving and Storing Suggestions
Serves 2-3 people. Total prep and cooking time: 1 hour 30 minutes (including marination). Serve hot with lemon wedges and steamed rice. Best eaten fresh, but leftovers can be stored in the fridge for up to 24 hours. Reheat gently in a pan.
Similar Recipes
- 1. Tandoori Fish
- 2. Fish Recheado
- 3. Grilled Fish with Green Masala
Nutrient Benefits
Pomfret is rich in protein and omega-3 fatty acids. The coconut-coriander chutney adds fiber and vitamins. Fresh herbs like coriander provide antioxidants, while garlic offers immune-boosting properties. This dish is naturally gluten-free and low in carbs.
Chutney Stuffed Pomfret
Ingredients
- 1 Pomfret (cleaned and kept whole, large)
- 3/4 tsp Turmeric Powder
- 3/4 tsp Chilli Powder
- 1 tsp Salt
- 1 tsp Flour
- Vegetable Oil for frying
For the Green Chutney:
- 3/4 cup Fresh Coconut (grated)
- 1/2 cup Fresh Coriander (roughly chopped)
- 3 Green Chillies
- Garlic (4 large cloves)
- 1/2 tsp Cumin Seeds
- 2 tsp Lemon Juice
- 1/2 tsp Salt
- 1 tsp Sugar
Instructions
- Wash the fish after rubbing a little flour over it to remove any fishy smell.
- Mix together turmeric powder, chilli powder and salt.
- Apply the chilli mixture to entire surface of fish and allow to marinate for at least 1 hour.
- Grind to a fine paste all chutney ingredients except lemon juice and salt.
- Add lemon juice and salt to the paste.
- Stuff as much of this chutney into the neck cavity of the fish. Serve any remaining chutney separately.
- Pour 2-3 tblsp oil in a heavy bottomed frying pan.
- Heat to sizzling hot and then put the fish in it.
- Lower heat at once and fry till bottom skin of fish is nicely browned and crisp.
- Turn the fish and cook the other side similarly.
- Serve at once, garnished with sprigs of parsley, tomato slices.
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Frequently Asked Questions
Can I make this recipe with other types of fish?
Yes. Any medium-sized whole fish works well. Try sea bass or snapper. Just adjust cooking time based on the fish’s thickness.
How spicy is this dish?
The spice level is moderate but customizable. Reduce the number of green chilies in the chutney and the chili powder in the marinade for a milder version.
Can I prepare the chutney in advance?
The chutney stays fresh in the fridge for up to 2 days. Store it in an airtight container. The flavors actually develop better when made ahead.
1 comment
excellent recipe…