Tomorrow is my 7th wedding anniversary. I really wanted a swatch watch for my anniversary but the only swatch store in Seattle closed and didn't want to drive to Portland for that one thing. So then Nits ordered one online and it turned up looking nothing like its picture-umph aargh! So taking matters into my own hands I walked into the mall and bought myself a 300 dollar watch and a few clothes. This as you can imagine lead to a LOT of guilt. To avoid thinking about my carefree spending I decided to work on this post which has been sitting for a while. You might have guessed by now that this blog is barely surviving. Between home, work, Sahana and summer activities I have no energy left in me to keep up with posting all the recipes (except the energy I find for shopping occasionally). I was cribbing about my dying blog to my friend Sonia (who btw has featured often here). She I guess felt sorry for this failing endeavour of mine and sent me this awesome recipe. Sonia's MIL made this and apparently its finger licking good. I haven't gotten around to trying it as yet but will post pics of my own as well when I do. Thanks Sonia and Dorathy aunty for this awesome recipe.
Method:
- Wash the pomfrets with cold water and trim the fins and tails.
- Make a slit along the upper periphery of each fish. Remove the inner organs carefully.
- Make a slit in the upper lip of each fish. Remove the gills. Wash the fish thoroughly under copious amounts of cold running water.
- Make 3-4 shallow gashes on both sides of each fish. Then apply 1 tsp of salt and 1 tsp of turmeric within and all over the fish. Keep aside.
- Make a fine paste of all the ingredients indicated for grinding with minimal amount of water.
- Heat 2 tablespoons of oil in a kadai or wok till smoking. Add the ground paste and fry on medium heat till the oil leaves the sides of the pan. While frying, add salt to taste and lemon juice. Cool the fried paste.
- Now fill the fish pockets with the paste. When done stuffing, apply the remaining paste all over the outside of the fish.
- Secure the stuffed fish with twine to prevent leakage of the masala during frying.
- Heat 3 tblsp of oil in a shallow pan. Fry the stuffed fish on medium heat. Once crispy on one side, flip it carefully and crisp the other side as well.
- Take it off the pan, cut it into 2-3 pieces and serve hot with lemon wedges and sprinkled with chopped cilantro/thyme leaves. A great accompaniment with dal and rice.
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