Monday, December 30, 2013

Grilled Pomfrets in Mint & Coriander Sauce

I served these grilled Pomfrets for Dinner sometime last week with Hakka Noodles. The paste that the Pomfrets were marinated in included mint and coriander leaves, so it was green & extremely flavorful. I have never like much of mint in my food, but this time was completely blown away by the subtle aroma. I will start using more of this is our meals as there are so many health benefits of mint.

I have no story today so will make this quick!

Here is what you need to make Grilled Pomfrets in Mint & Coriander Sauce:

Serves - 2

·         Pomfrets – 2 medium, washed and deep slit to the spine bone for the marination to get it
·         Juice of 1 medium Lime
·         Pudina / Mint leaves – 5 sprigs
·         Dhaniya / Coriander leaves – 5 sprigs
·         Ginger – 1” thick
·         Garlic – 5-6 medium cloves
·         Green Chillies – 4 (increase or decrease to taste)
·         Salt
·         Cooking Oil – 2 tsp

How to make Grilled Pomfrets in Mint & coriander Sauce:

·         Rub salt and lime juice on the Pomfrets and keep for 5 minutes

·         Grind Mint, Coriander, Ginger, Garlic, Green Chillies together in a Blender with a little splash of water, this sauce will neither be runny nor very thick

·         Smear spoonful’s of the Sauce on both the sides of the Fish and keep for 10 minutes

·         Pour a ½ a tsp of Cooking Oil on each side of the Fish so that it does not stick to the grill. I am a Bengali and used Mustard Oil, hence the gold hue :P, use the Cooking Oil of your choice.

·         Grill each side of the Fish for about 8 minutes – I did this in the convection mode of my Micro at 180C – once one side is done, turn using a tong and grill the other side for another 7-8 minutes.

·         Take it out, let it stand for 3-4 minutes and serve immediately.

·         We had this with some Hakka Noodles for dinner; this is a dish in itself and can be eaten just like that, without any accompaniments. 

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