Recipe: The Malvani pomfret

Jul 27, 2014, 06:30 IST | A Correspondent

Chef Ranveer Brar on how Malvani Katta at Lower Parel gives its own inimitable twist to Malvani pomfret

Chef Ranveer Brar travels across the country, visits various places and rediscovers the flavours of India through diverse cuisines in his new show, The Great Indian Rasoi, on Zee Khana Khazana.

In a four-part series exclusively for sunday mid-day the chef travels to four restaurants across the city that serve authentic regional food and shares with readers his favourite recipes that he tasted at these eateries.

In the concluding part of this series, he visits Malwani Katta at Lower Parel, to find how the restaurant rustles up magic with its Malvani pomfret.

Malvani Pomfret

>> 450 gm pomfret
>> 1/2 cup semolina
>> 1/2 cup rice flour
>> Juice of a lime
>> 1 tbsp Malvani masala
>> 1 tbsp oil

For the stuffing:
>> 2 tbsp fresh coconut, grated
>> Juice of a lime
>> 2 green chillies
>> 1 tbsp coriander leaves, chopped
>> Salt to taste

For the Malvani masala:
>> 2 red chillies
>> 1 tbsp coriander powder
>> 1/2 tsp turmeric powder
>> 1 tsp cumin seeds
>> 1/4 tsp mustard seeds
>> 1/4 tsp fenugreek seeds
>> 1 bay leaf
>> 1 tsp black pepper
>> 3 to 4 cloves
>> 1/2 inch cinnamon stick
>> 1 tbsp poppy seeds
>> 1/4 tsp nutmeg
>> 1 tsp black stone flower (dagad phool)
>> 1 mace

For the garnish
>> 2 lime wedges
>> Onion salad

>> Grind all the ingredients for the stuffing into a smooth paste

>> Dry roast all spices and grind them using a food processor

>> Clean the pomfret, pat dry and cut the wings. Stuff it with the coconut stuffing. Apply Malvani masala and lime juice all over the fish and keep aside for 15 minutes to marinate

>> Heat oil in non-stick pan and coat the fish with the semolina and rice flour mixture

>> Shallow fry each side for seven minutes in a non- stick pan on medium flame. When it’s nice and crisp remove and put on kitchen paper to remove excess oil

>> Serve hot with onion salad and lime wedges

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