A delicately crisp shallow-fried pomfret in green chutney that provides a terrific minty and hot flavour. Great for special celebrations.

GREEN CHUTNEY POMFRET

Ingredients

4 medium pomfrets
Salt to taste
3/4 tsp turmeric powder
4 tsps lemon juice
1/2 cup rice flour
1/2 cup semolina
3-4 tablespoons oil
Onion-tomato salad to serve
Lemon wedges to serve
Green chutney
1 medium lot of fresh coriander leaves
1/2 medium bunch of fresh mint leaves
2 inch ginger, cut in half
8-10 garlic cloves
5-6 green chillies
Salt to taste
2 tablespoons lemon juice

Technique

1. Make a couple of slits on both sides of the pomfrets. Sprinkle salt, turmeric powder, and drizzle lemon juice and rub the mix well on the fish. Reserve to marinade for 5-10 minutes.
2. To make the chutney, put the coriander leaves in a mill container. Add mint, ginger, garlic, green chillies, salt, lemon juice, and 1/4 cup water and grind to a great paste. Add this into the fish and apply it well on sides. Reserve for 10-15 minutes.
3. Take rice flour and semolina in a big plate. Include salt and blend well.
4. Cover the marinaded fish on both sides with rice flour-semolina mix.
5. Heat oil in a non-stick shallow pan. Location the fish on it and shallow fry on both sides till golden brown and crisp. Drain pipes on an absorbent paper.
6. Serve hot with onion-tomato salad and lemon wedges.

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