Bharlela Pomfret

Ingredients

• 2 medium pomfrets, cleaned and bone removed
• Salt to taste
• ½ teaspoon turmeric powder
• 2 tsps lemon juice
• Oil for shallow frying
• Stuffing
• 1½ tablespoons oil
• 1 teaspoon cumin seeds
• 2 green chillies, chopped
• 15-20 curry leaves, shredded
• 1 teaspoon crushed ginger-garlic
• 2 small onions, chopped
• 2 small tomatoes, chopped
• Salt to taste
• 1 teaspoon red chilli powder
• 1 teaspoon Kashmiri red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ¼ teaspoon crushed black peppercorns
• 3-4 dried kokum petals
• 1 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh coriander leaves
• Coating
• 1 cup rice flour
• ½ cup semolina (rawa)
• 1 teaspoon Kashmiri red chilli powder
• 1 tablespoon chopped fresh coriander leaves
• Salt to taste
• To serve
• Onion rings as required
• Lemon wedges as required
• Green chutney as required

Method

1. Place pomfrets on a plate. Sprinkle salt, turmeric powder and lemon juice, and rub well on all the sides and inside of the pomfrets. Set aside for 10-15 minutes to marinate. 
2. To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and let them change colour. Add green chillies, curry leaves and crushed ginger-garlic, mix and saute till golden brown.
3. Add onions, mix and saute till translucent. Add tomatoes, mix and saute for 1-2 minutes.
4. Add salt and mix well. Cover and cook till soft and pulpy.
5. Add red chilli powder, Kashmiri red chilli powder, turmeric powder, coriander powder, crushed black peppercorns, dried kokum petals, mint leaves and coriander leaves, mix well and saute for 1-2 minutes. Add ¼ cup water and mix. Cover and cook for 2-3 minutes. 
6. Switch the heat off and allow the mixture to cool completely. 
7. Take rice flour on a large plate, add semolina, Kashmiri red chilli powder, coriander leaves and salt and mix well.
8. Stuff each pomfret with a portion of the stuffing. Place on the rice mixture and coat the fish well on all sides. 
9. Heat sufficient oil in a non-stick shallow pan. Place the fish and shallow fry for a few minutes, flip and cook the other side for 1-2 minutes. Cover and cook on low heat for 3-4 minutes or till the fish is done. Drain on absorbent paper.
10. Arrange the fish on a serving plate, serve hot with onion rings, lemon wedges and green chutney.