Sunday, February 13, 2011

Fried Pomfret with anardana chutney

Preparation time : 3 - 4 hours
Cooking time : 15 minutes
Serves : 7-8


Ingredients For preparing fish
  • 1 big fish fillet, preferably pomfret
  • 4 tbsp lemon juice
  • 1 and 1/2 tsp salt
  • 7-8 garlic cloves , crushed
  • Oil, for frying

Ingredients For anardana chutney
  • 1 cup anardana, soaked overnight. (This product is not easily available in grocery stores in US, but can be purchased online .)
  • 2 tbsp sugar
  • 1 and 1/2 tbsp red whole chili powder 
  • Salt to taste
  • water, half cup
  • 1 tsp oil

Preparation :
  • Cut and clean the fish thoroughly . Make deep slits on the fish every 2 inches on both the sides .
  • Make a mixture of lemon juice, salt and garlic . Marinade the fish by filling  in the cavities made by the slits with this mixture.
  • Refrigerate and marinate for a minimum of 3-4 hours to blend in flavors.  
  • For frying the fish ,heat oil in a large non stick skillet. Slide in the fish, fry the fish on  medium heat till both the sides become golden brown and get a crispy crust. Keep it aside.
  • For preparing the anardana chutney, add anardana, sugar, whole red chili powder in a blender . Add half a cup of water ,blend all the ingredients till you get a smooth texture.
  • Heat 1 tsp oil in a pan, add the mixture in the oil ,add salt and keep stirring till you get a thick consistency.
  • To serve the fish , place it on a platter and add the chutney on top of the fish.
  • Garnish with chopped spring onions
  • This recipe can be a great appetizer for your party.  



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