How to make Fish In Sweet And Sour Sauce -
Pomfret slices cooked with a piquant masala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pomfret (पापलेट), Tomatoes (टमाटर)
Cuisine : Fusion
Course : Main Course Seafood
For more recipes related to Fish In Sweet And Sour Sauce checkout Goan Fish Curry, Fish Ambat, Saas Ni Machhi, Pomfret Mappas . You can also find more Main Course Seafood recipes like Chingri Macher Malai Curry Bhapa Ilish Chingri Malai Curry Butter Grilled Fish
Fish In Sweet And Sour Sauce Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet and Sour
Ingredients for Fish In Sweet And Sour Sauce Recipe
Pomfret 2 medium
Tomatoes 1/4 cup
Onion sliced 1 large
Ginger paste 2 teaspoon
Garlic paste 2 teaspoons
Cumin powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Green chillies slit 3
Tomato chopped 1 medium
Vinegar 1 tablespoon
Worcestershire sauce 1 tablespoon
Sugar 1 teaspoon
Refined flour (maida) 1 tablespoon
Salt to taste
Method
Step 1
Trim fish, remove the head and clean the insides. Cut into one inch thick slices and wash thoroughly. Pat dry. Heat oil in heavy bottomed pan on moderate heat. Add onion and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, coriander leaves and slit green chillies.
Step 2
Fry till the mixture turns light brown. Place fish slices gently in the pan and cook, gently spooning the masala over the slices. Add tomato. Blend vinegar, Worcestershire sauce, sugar and refined flour and stir into the fish-tomato mixture. Add one cup of hot water and salt to taste.
Step 3
Cover the pan and allow to simmer gently over very low heat for ten minutes or until fish is cooked. There should be a piquant, thick gravy clinging to the slices of fish. Adjust seasoning. Remove from heat.
Nutrition Info
Calories : 349 Kcal
Carbohydrates : 36.7 gm
Protein : 41.8 gm
Fat : 3.8 gm
Other : Calcium- 612.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
