Tamarind Spiced Pomfret

About Tamarind Spiced Pomfret

Ingredients

• Medium sized pomfret, cut into fillets 1
• Marinade
• Tamarind pulp ½ cup
• Ginger-garlic paste 1 tbsp
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Coriander powder 1 tsp
• Carom seeds (ajwain) ½ tsp
• Oil 1 tsp

How to Make Tamarind Spiced Pomfret (Stepwise Photos)

Method

1. Take ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, carom seeds, tamarind pulp and oil in a bowl and mix well to make the marinade.
2. Rub this mixture on the fish fillets till they are well coated from all sides and marinate for 5 minutes.
3. Wrap then in banana leaves and place on a perforated plate.
4. Heat sufficient water in a steamer, place the pomfret fillets in it and steam for 7-8 minutes or till the fish is cooked.
5. Serve hot on the banana leaves.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps