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CHUTNEY FISH (FISH STUFFED WITH CORIANDER CHUTNEY)

Another one of my Ammas great recipes. Amma always made it with Pomfret, but since I almost never get pomfret here I made it with whatever whole fish was available, used Plaice and it brought back those days when we used to relish this desi fish and chips!

This is what you’ll need

Pomfrets or any whole fish: 2

Turmeric powder: ½ tsp

Chilli powder: 1tsp

Vinegar: 1tsp

Rice flour or bread crumbs to coat

Salt to taste.

For the chutney

Coconut: ½

Cumin seeds: 1tsp

Green chillies: 5

Garlic cloves: 8

Ginger: ½“piece

Coriander leaves: 1 bunch

Lemon juice: 2tbsp

Salt to taste

Let’s get cooking

1. Clean the fish thoroughly. Wipe it dry and slit along the side upto the centre bone.

2. Make a paste of the turmeric powder, chilli powder and vinegar. Apply it to the outside of the fish.

3. Grind the chutney ingredients to a smooth paste. Add the lemon juice and stuff the fish with the chutney.

4. Coat with the bread crumbs and shallow fry. To keep the fish intact tie it lightly with string.

5. Cook well on one side and then flip and cook the other side.

6. Serve garnished with lemon wedges and tomato slices.

Approximate preparation and cooking time: 35 minutes

Serves: 2

Dietician’s Note

In spite of fish being an excellent source of protein, this recipe has coconut in the chutney which is not recommended for hypertensive patients, diabetics, obese people and people with cardiovascular diseases.

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