Bharli Paplet, Steamed Basmati Rice and Kachumber Salad

Instructions

1. 1

   Marinate the Fish

   • Pat the cleaned pomfret completely dry with paper towels.
   • Using a sharp knife, make 2-3 deep diagonal slits on both sides of each fish, being careful not to cut through the bone.
   • In a small bowl, mix 0.5 tsp turmeric powder, 0.5 tsp salt, and the lemon juice to form a paste.
   • Rub this marinade all over the fish, ensuring it gets into the slits and the belly cavity.
   • Set aside to marinate for 15-20 minutes.
2. 2

   Prepare the Green Masala Stuffing

   • In a grinder or food processor, combine the grated coconut, coriander leaves, mint leaves, green chillies, ginger, garlic, tamarind paste, cumin seeds, coriander seeds, the remaining 0.5 tsp turmeric powder, and 0.75 tsp salt.
   • Grind to a thick, smooth paste. Add a tablespoon of water at a time only if absolutely necessary to help the blades move. The final paste must be thick to prevent it from oozing out during frying.
3. 3

   Stuff the Fish

   • Take a generous amount of the prepared green masala and carefully stuff it into the slits on both sides of each fish.
   • Fill the remaining masala into the belly cavity of the fish.
4. 4

   Coat the Fish

   • On a wide plate or tray, mix the rava, rice flour, red chili powder, and the remaining 0.25 tsp of salt.
   • Gently place one stuffed fish onto the rava mixture. Press it down firmly but gently to ensure an even coating on all sides. Shake off any excess.
   • Repeat this process for all the fish and place them on a separate plate.
5. 5

   Shallow Fry the Pomfret

   • Heat the vegetable oil in a wide, non-stick frying pan or tawa over a medium flame.
   • Once the oil is hot (but not smoking), carefully place two stuffed and coated fish in the pan. Do not overcrowd it.
   • Fry for 4-5 minutes on the first side until the coating is golden brown and crisp.
   • Using a spatula, gently flip the fish and fry for another 3-4 minutes on the other side until it is cooked through and crisp.
   • Remove the fried fish and place on a wire rack to drain excess oil. This keeps the coating crispy.
   • Repeat the frying process for the remaining two fish.
6. 6

   Serve

   • Serve the Bharli Paplet hot, garnished with onion rings and lemon wedges on the side.