Stuffed Pomfret Fry

          This is a very popular Maharashtrian / Goan style fish fry where marinated Pomfret fish is stuffed with some coconut-coriander chutney, coated with semolina and shallow fried to perfection. It tastes real yummy and you can enjoy it as an appetizer with green chutney or as a healthy meal with sautéed veggies, salad or soup. So check out the step by step pictorial recipe to prepare this amazing fish fry.

Ingredients - 

• 2 whole Pomfret fish, cleaned & washed
• 3-4 tbsp. oil 
• 1/2 cup semolina
• 2 tbsp. gram flour
• pinch of salt 

Marination - 

• salt to taste 
• 1 tsp. lime juice
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder

Stuffing - 

• 2 tbsp. fresh grated coconut 
• 1 green chili
• 1/2 tsp. tamarind paste
• 2 garlic cloves
• 1/2" ginger
• 1 cup coriander leaves
• 2-3 tbsp. mint leaves
• 1 tsp. roasted cumin powder
• 4-5 soaked almonds (opt)
• salt to taste

          Make few slits on the fish from both sides and also make a hollow on one side for the stuffing. Marinate with all the ingredients mentioned under it for 15 minutes. 

          Grind all the ingredients mentioned under stuffing into a smooth paste. Stuff the fish with this chutney.

          In a plate combine the semolina, gram flour and salt to taste. Coat the fish with it from both sides. 

          Heat oil in a pan. Shallow fry on both sides on a medium flame till golden in color. Drain on a kitchen towel. 

          Serve them hot with any chutney as an appetizer or with boiled & sautéed veggies, salad or soup for a wholesome meal. 

                        Marinate fish with all ingredients mentioned under it for 15 minutes. 

                        Stuff the fish with the prepared green chutney.

                        Coat fish with semolina-gram flour mix from both sides. 

                        Heat oil & shallow fry on a med. flame till golden in colour. 

                       Drain on a kitchen towel.

                 Serve them hot with any chutney as an appetizer or with boiled & sautéed 
                 veggies, salad or soup for a wholesome meal. 

Strawberry Rasam

          Rasam is an integral part of a South Indian Platter. It can be enjoyed as a soup or with rice. Both ways it just tastes awesome. Rasam is my personal favorite and I like experimenting. So today let me share a fruit based rasam made out of strawberries. It turned out surprisingly real yummy and lip smacking. 

          As the strawberries that I used were sour, the rasam came out real tangy just the way I like it. You may add some sugar / jaggery if preferred. So do give it a try and surprise your loved ones with this new fusion recipe. 

• 8-10 strawberries, pureed
• 2 cups water
• 1-2 tbsp. oil / ghee
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. salt or to taste
• 1 tbsp. rasam powder
• 1/2 tsp. red chili powder

          Heat oil / ghee in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds. 

          Add the strawberry puree, water, salt, chili powder and rasam powder. Mix everything well and bring it to a boil.

          Simmer for 2-3 minutes on a low flame. Serve with hot steamed rice or as a soup / appetizer.