INGREDIENTS
1 large pomfret [1kg]
½ tsp salt
Juice of 1 lime
6-8 pepper- corns
1 tsp butter
A
¼ grated coconut
4 green chillies
1"ginger
6 fl garlic
Sm bunch coriander
½ tsp salt
Pinch Sugar
METHOD
Clean fish and slit from the underside to centre bone, and again from the top on the other side of the bone. Apply ½ tsp salt and half the lime juice to outside and inside of fish. Keep for 15-20 mins. Grind (A) into a fine paste (thick). Mix 1 tsp lime juice into paste and stuff fish. Place under a hot grill and cook for 7-8 mins. Remove, smear with butter and grill the other side for 4-5mins. (Adjust timing acc to distance from element.) Remove, and apply pepper and 1 tsp lime juice.
NB. Instead of grilling the fish may be baked for about 20 mins on each side in a moderate oven.
1 large pomfret [1kg]
½ tsp salt
Juice of 1 lime
6-8 pepper- corns
1 tsp butter
A
¼ grated coconut
4 green chillies
1"ginger
6 fl garlic
Sm bunch coriander
½ tsp salt
Pinch Sugar
METHOD
Clean fish and slit from the underside to centre bone, and again from the top on the other side of the bone. Apply ½ tsp salt and half the lime juice to outside and inside of fish. Keep for 15-20 mins. Grind (A) into a fine paste (thick). Mix 1 tsp lime juice into paste and stuff fish. Place under a hot grill and cook for 7-8 mins. Remove, smear with butter and grill the other side for 4-5mins. (Adjust timing acc to distance from element.) Remove, and apply pepper and 1 tsp lime juice.
NB. Instead of grilling the fish may be baked for about 20 mins on each side in a moderate oven.
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