I was a very picky fish eater growing up (amazing, how much that has changed now that I don’t get fish easily!). So my dad would always try to buy fish that I like. Stuffed bangda or mackerel is very popular in my household. However, bangda was not a fish that pleased me. Mummy would make the same recipe using a pomfret, known as paplet in Konkani. I think most kids in Goa, even today, will tell you that paplet is one of their favorite fish to eat! Once you stuff it with a spicy mixture of onion and coconut, and fry it with a crispy coating of rava, its taste is elevated to a whole new level. Usually served over a bed of koshimbir (salad made with cabbage, onion, tomatoes, with a simple dressing of lemon juice and salt), here is the recipe for one of my all time favorite “bharilli paplet” or stuffed pomfret. I hope you enjoy it as much as I do!

What you will need:

 

How to make it:

• Wash the pomfret. Remove the fins, scales, head and guts. Slit the cleaned pomfret into half from the side. Traditionally the bone is removed, I like to keep the bone in since it gives more flavor to the fish. Plus it is easier 🙂

• In a bowl take 2 teaspoons red chili powder, 1 teaspoon salt, 1 teaspoon turmeric powder, 3 tablespoons tamarind paste. Add a few drops of water and mix the ingredients to form a ball.
• Apply this masala to the fish, inside and outside. Set the fish aside to marinate for at least 10 minutes.
• Now in a small bowl take finely chopped onion, coconut, freshly chopped coriander, garam masala, and the remaining amounts of salt, turmeric, red chili powder and tamarind paste. Mix well. This is your stuffing for the pomfret.
• Stuff the pomfret with the masala.
• Heat a frying pan and add oil. Roll the pomfret in semolina to cover both sides evenly.
• Add the pomfret in the hot oil and cook on both sides till done. It takes around 4-5 minutes on each side for a crispy crust.
• Serve hot with a slice of lemon and salad of your choice.