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Stuffed Pomfret

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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.

A pomfret with green masala stuffing.
Stuffed Fried Pomfret

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.
A fried pomfret with green masala stuffing.
Stuffed Fried Pomfret

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.

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A fried pomfret with green masala stuffing.

Stuffed Pomfret with Chutney

5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Calories: 233kcal
$10
Adjust Servings Here: 4 servings
Stuffed Pomfret with green 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

Equipment /Tools

Ingredients

  • 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

Instructions

  • 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 paste
    Pro 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 paste
    Pro 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.

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Nutrition Information
Calories: 233kcal | Carbohydrates: 17g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Sodium: 760mg | Potassium: 258mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1123IU | Vitamin C: 41mg | Calcium: 39mg | Iron: 2mg

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

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