Stuffed White Pomfret or Bharille Paaplet is a delicacy in the Goan kitchen. My mom always made stuffed mackerels for me as I love them. I can never eat simple rava fried mackerel, but if it is stuffed I just love it. The stuffing is so yummy that you feel like eating it again and again. I have used the same green stuffing for white pomfret and it tasted divine.
White pomfret is a sea fish. It is expensive as compared to black pomfret. In Bangalore this was the first time that I got fresh white pomfret. Every other time hubby unluckily got spoiled white pomfret and we had to discard it due to the bad taste. This time we were lucky. We got fresh and tasty fish. Hubby just goes to More Megastore’s fish section, checks the fish that he wants to buy, opens its gills and only then decided whether to buy that fish or not. Then he directly goes inside the kitchen where they cut the fish and checks how the person at the store cuts it. In this way we can get the fish cleaned and cut right infront of us. And since we are their daily customers, we get VIP treatment at the fish stall there.
Alright coming back to today’s recipe, you can make this stuffed pomfret with the green masala that I have mentioned today or recheado masala mentioned in this post. Serve it with fish curry and steamed white rice. Having sol kadhi or kokum kadhi at the end with some white rice completes a Goan meal.
Enjoy today’s post and do let me know how your stuffed pomfret turns. Try this rava fried black pomfret recipe too.
Ingredients: Prep. Time: 30 Min’s, Makes 2
2 white pomfrets – medium sized
For Marination:
1 tsp turmeric powder
1 tsp red chili powder
½ tsp salt
For Stuffing:
3 green chilis
4 tablespoon grated coconut
6 garlic pods
1/2 inch ginger
1 inch piece of tamarind
1 tsp coriander seeds
4-5 black pepper
1/2 tsp cumin seeds
1 cup chopped coriander leaves
1/2 medium sized finely chopped onion
For coating:
1 cup rava
1/2 cup rice flour
1/2 tsp chili powder
1/2 tsp turmeric powder
Oil as needed for frying
Salt to taste
Procedure:
- Clean the fish by cutting only its head and fins. Remove the scales. Don’t cut into pieces. Just make a slit on one side and 2 slits on the top without cutting the fish bone.
- Marinate the fish by applying 1 tsp chili powder, 1 tsp turmeric powder and salt.
- Grind all the ingredients meant for stuffing except the chopped onion. You can add 1/4 cup water while grinding. Don’t make the paste too watery, keep it a bit thick.
- Mix raw chopped onion to the paste and ¼ tsp salt and mix well.
- Stuff the fish with the ground masala from the slit part. Apply some masala paste on all sides of the fish.
- Keep the rava ready by mixing the ingredients meant for coating except oil.
- Coat the stuffed pomfret with rava on all the sides.
- Heat the frying pan and spread oil as needed. After oil gets heated, place the rava coated stuffed pomfret on the frying pan. After 15 Mins, gently turn it to the other side.
- You can use two big spatulas for turning it to the other side. Put a little oil in the top of the turned pomfret. Fry it for another 15 Mins. Switch off the gas.
Note: Do not let the rava get burnt. So always fry on low flame and keep on flipping to both sides.
Serve it hot.
Serve it hot.
For stuffed fish recipes, click here.
For fried fish recipes, click here.
For recipes with fish, click here.
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