I bought one pomfret hoping to make the ‘masala fish’ that we got in “Curry House”, Bangalore. Unfortunately, when I serached on the google, I could not get the exact recipe for it. But I knew how it should taste and I got one recipe which looked more or less like the one I was searching for. When I prepared it, it was quite different from the one I was searching for, but the taste of it was superb. So here is the recipe.
Dry roasted coconut 2 tea spn
Lemon juice 1 tbl spn
Onions 1/2 cup
Red chillies 10
Ginger 1″ piece
Cinnamon(dalchini) 1″ piece
Vinegar 1 tea spn
Banana leaves or foil (to wrap)
Oil 1 tea spn
In the picture, I reduced the amount of red chillies to make it less spicy. I liked the thick coating of the masala on fish, this can be reduced if you wish to have a thin masala layer.
Clean the fish. Make 2-3 slits in the fish with a sharp knife. Rub lemon juice and salt on the fish and keep it aside for 1hr.
Heat oil and fry finely chopped onions till slightly brownish. Take out one tea spn of onions and keep aside to be used later in the dish. Add coconut to remaining onions and fry for 4-5mins. Grind it with ginger-garlic, cinnamon, chillies, cloves, vinegar and salt without adding water.
Add the onions (preserved earlier) to the masala. Rub the masala on the fish to make a thick/thin coating. Wrap it in banana leaf or foil.
Preheat the over to 400F. Bake the fish for 25-30min. Open the oven after every 10mins and turn the fish.
Serves : 2
Preparation time : 45min