Like old habits which die hard, old memories live on forever, especially the happy ones. In my college days, our neighbours in the flat right across were a lovely Maharashtrian family, the Ranadives. Our two families spent wonderful times together. Aunty was a fabulous cook and she would make some very Pune influenced non vegetarian dishes. One of her specialities was a chutney stuffed fried pomfret fish. Till date, it remains of my fish favourites.
My food word for this recipe would be fresh and flaky.
When you go out shopping look for;
Whole pomfrets
Coriander leaves
Lime
Green chillies
Eggs
Coconut
Chilli powder
Turmeric powder
Ginger
Salt to taste
The recipe would be;
I used three pomfrets. They need to be cleaned well and slit across the stomach to create a gaping crevice running down the side. Marinate with salt, a touch of turmeric powder, lime juice and a dash of chilly powder. Set aside for an hour.
Take about half a coconut and grate it. In a blender add the coconut, a fat bunch of coriander leaves, two green chillies, half an inch of ginger and salt to taste. Blitz it to a smooth paste adding very little water. This makes a thick chutney which should not be all runny at all.
Next, stuff the slit stomach of each fish with the chutney generously. Please store in your refrigerator for at least an hour.
To fry, beat two eggs with salt and chilly powder. Now dip the fish like you would do French toast and shallow pan fry on both sides. Keep in low or medium flame for four mins on each side.
Serve hot with lime wedges and some plain rice.
