Stuffed Pomfret with green masala or red masala is a wonderful way to eat fish. The green masala is made with a blend of coriander, onions, coconut, and spices then stuffed in the fish and pan-fried until golden on both sides.
Growing up this was one of my favorite fish recipes. Mom made it with a variety of stuffing from the green masala, red masala, vindaloo masala, and sometimes even stuffed it with cooked fish kolim.
Ingredients and substitutes
- Fish – We made it with pomfret but I don’t get this fish here so any flat fish would work such as bhuri, denise, etc.
- Spices – we use spices that are commonly used in Indian spices such as coriander, cumin, chili, or cayenne.
- Stuffing –
- Green chutney – we use a combination of fresh coriander and mint leaves with coconut. This adds a nice refreshing flavor to the fish. If you do not like cilantro just omit the leaves and use only the spices with coconut to create a red stuffing. This will still give you a wonderful flavor.
- For the red chutney, we use a combination of red chilies with spices along with the coconut. I still add a few fresh green cilantro leaves for freshness.
- Tamarind – has a unique flavor that is not similar to lemon, lime, or vinegar. But, if you must substitute you can use kokum, dry mango instead.
Tips for Success
- Use a flat fish and make the slits close to the bones.
- Clean the fish well and pat it dry with paper towels otherwise, the stuffing will spill out during cooking.
- Season the fish with salt and lemon juice well before cooking. This will remove the fishy smell.
- Coat the fish well in flour this will give the fish a nice coating and golden color too.
- The stuffing is usually already cooked or does not need more cooking so don’t overcook the fish. It needs to cook from the outside to the center. That’s it.
Pin this and other East-Indian Recipes on Pinterest here. Don’t forget to like and Follow for more recipes.
- Frying pan
- Mixing bowl
- 2 med Silver Pomfret or Sea bass, Denise, or Bouri works too
- 2 tsp Chili powder
- 1/2 tsp Turmeric powder
- 1 tbsp Lemon juice or lime juice
- 1 tsp Salt
- 4 tbsp All-purpose flour maida
- 4 tbsp Oil
Ground chutney stuffing
- ¼ Onion roundly chopped
- 1 cup Coriander leaves Kothmir
- 1/2 cup Mint leaves Pudina
- 2 Chilies green
- 1/2 inch Ginger chopped
- 4 cloves Garlic
- 1/2 tsp Garam masala
- 1 inch Tamarind small marble
- 1/4 tsp Cumin powder jeera powder
- 1/2 tsp Coriander powder dhania powder
- 1/2 cup Coconut grated or chopped
- 1/4 tsp Black pepper powder
- 1/4 tsp Salt
Red masala stuffing
- 4 large Dry red chilies soaked in hot water for 10 mins
- 4 large Garlic cloves
- ½ inch Ginger fresh
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- ¼ tsp Turmeric powder
- ½ tsp Garam masala
- ½ cup Fresh coconut
- 1 inch Tamarind small marble
- ¼ cup Cilantro fresh leaves and stalk
- ¼ tsp Black pepper
- ½ tsp Salt
- Marinate fish – Clean, trim, and wipe the fish dry. Slit the fish on either side of the bones. Season with salt and pepper. Apply lemon juice, turmeric powder, and chile powder – all over and inside the slits too. Marinate for 30 minutes to an hour. Pro tip – the marinated fish can be left in the fridge for up to 12 hours.
- Green chutney stuffing – In a blender add all the ground stuffing ingredients and blend into a smooth pastePro tip – do not add any liquid as it will make a very soft paste. We want a thick ground paste that will stay inside the fish.
- Or Red chutney stuffing – In a blender add all the ground stuffing ingredients and blend into a smooth pastePro tip – do not add any liquid as it will make a very soft paste. We want a thick ground paste that will stay inside the fish.
- Stuff fish – Divide the stuffing between the two fish. Then, stuff your choice of green or red chutney filling in the fish between the slits. Pro tip – Be generous and make sure to stuff the fish well on both sides of the slit.
- Coat fish – Combine the flour, salt, and pepper on a plate. Coat the fish in flour on all sides. Pro tip – The flour helps keep the filling in and will help get a lovely color on the fish during pan-frying.
- Pan-frying – Heat 2 tbsp oil in a non-stick frying pan over medium-high heat. Cook the fish on one side for 3 to 4 minutes then use a large flat spatula and flip the fish to the other side then cook for 3 to 4 minutes more. Pro tip – Start with medium-high heat for the color then reduce to medium-low heat to prevent burning.
- Serve immediately.
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you