Liu Chutney Bharela Chhamna Recipe
Summary
Ingredients
6 small sized whole pomfrets
1 tablespoon turmeric powder
2 tablespoons chilli powder oil for frying, salt to taste
1 fresh coconut, grated
1 cup coriander leaves
2 sprigs mint leaves
6 green chillies
2 teaspoons cumin seeds
1 teaspoon black peppercorns, juice of 2 sour limes
2 tablespoons sugar , salt
Directions
1. Grind the coconut masala on a mortar or in a mixer-grinder. I prefer chutneys ground on black stone by pestles.
2. Wash the pomfrets. Keep whole. Slit the side of the face and remove the gills and intestines. Wash thoroughly. Apply salt, turmeric and chilli powder to the pomfrets outside and inside. Stuff the stomach through the gills, with as much chutney as possible.
3. If necessary tie the pomfrets with string so the chutney does not ooze out whilst frying.
4. Take a large tava or skillet and cover the bottom with at least half an inch of oil. Place it on a stove. When the oil is hot place the whole pomfret head first in the
oil by the tail. Be careful not to burn your fingers. Take a spoon and pour hot oil over the pomfret. When the pomfrets are well fried on both sides, serve with sour lime pieces.
2. Wash the pomfrets. Keep whole. Slit the side of the face and remove the gills and intestines. Wash thoroughly. Apply salt, turmeric and chilli powder to the pomfrets outside and inside. Stuff the stomach through the gills, with as much chutney as possible.
3. If necessary tie the pomfrets with string so the chutney does not ooze out whilst frying.
4. Take a large tava or skillet and cover the bottom with at least half an inch of oil. Place it on a stove. When the oil is hot place the whole pomfret head first in the
oil by the tail. Be careful not to burn your fingers. Take a spoon and pour hot oil over the pomfret. When the pomfrets are well fried on both sides, serve with sour lime pieces.
Questions, Comments and Reviews
By Same Chef
Chef
