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Paplet means pomfret. Pomfret is stuffed with green masala and fried. This is a very easy and simple recipe. Do try this recipe and write me. You can like, share and subscribe.
Ingredients:
• 2 Paplet / Pomfret
For Stuffing:
• 1 cup shredded Fresh coconut
• 1/2 cup Coriander leaves
• 4~5 Garlic cloves
• Chopped Ginger
• 1 Green chili
• 1/2 tsp Red chili powder
For Marination:
• 1/2 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tbsp Ginger-Garlic paste
• 1 tsp Red chili powder
• 1 tbsp Garam masala
• 1/2 tsp Cumin powder
• Lemon juice
• Salt to taste
Method:
For Marination:
• Wash the fish really good.
• Cut the tail and give a cut the fins.
• Give a cut near its mouth and clean the fish well from inside as
well.
• Take the side opposite to the cut near its mouth.
• Hold the fish firmly with your 4 fingers and with the help of sharp
knife give a cut near the round mark.
• Make the cut enough deep to make a pocket, so that the stuffing
can be filled well in it.
• Flip the fish over and make a cut near the previous cut near its
mouth.
• Make enough deep cut to fill the stuffing.
• Wash the fish really good with water inside out.
• In a bowl take ginger garlic paste, red chili powder, turmeric
powder, coriander powder, garam masala, cumin powder, salt,
lemon juice and a little water.
• Mix well to make thick paste.
• Do not add much water or the marinate won’t stick to the fish.
• Rub the paste inside out on the fish from all sides and rest it for
marination for about 15-20 minutes.
For Stuffing:
• In a blender jar take shredded coconut, coriander leaves, garlic
cloves, chopped ginger, green chili and a little water.
• Blend everything into fine paste.
• Heat up oil in a pan.
• Add the blended masala and fry for about a minute.
• Add red chili powder, salt and fry for about 2 minutes more.
• Turn off the gas and let the stuffing cool down.
• Fill a lot of stuffing into pockets of the pomfert really good from
both sides.
• Heat up oil in a pan on high heat.
• When oil is really hot, lower down the heat.
• Do not fry fish in cold oil or the masala will fall off.
• Fry for about 5-6 minutes on medium heat from one side.
• Do not touch the fish until it is well fried.
• Flip the fish over and fry from other side for about 4-5 minutes on
medium heat.
• Insert a tooth pick in the pomfert.
• If it goes easily inside the fish them the fish is well fried.
• Take the pomfert out into a dish.
• Bharala paplet is already.
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