#paplet

If you move over Vada Pav, Pav-Bhaji, and Bhel, Mumbai has a lot to offer other which many people don’t even know(neither do I know everything 😀 ). Mumbai’s food is as diverse as people living there with each street offering something different and delicious. The Kolis, the inhabitants of Mumbai’s, their food is very much influenced by seafood. Seafood is the most prominent part of their daily diet. Koli’s use a Koli Masala which is a blend of 12-15 (or more) whole spices which are first roasted and then grind to a powder. They use this masala in almost every dish from vegetarian to non-vegetarian. This stuffed Pomfret is one of their mouth-watering dishes.

A whole pomfret is stuffed with a green paste and then shallow fried on the pan. While making Koli Masala I skipped few spices which were not available at home. Still, the taste was amazing. If you want you can Koli Masala’s recipe on the internet and try making at home or just get the Koli Masala from the store and do try this mouth-watering Pomfret Fry.

Serves 2

Ingredients:

2 Pomfret fish

½ Cup coriander leaves, chopped

¼ Cup desiccated coconut

3-4 Green Chilies, chopped

1 Tbsp ginger, roughly chopped

2 Tbsp garlic, roughly chopped

Salt as required

¼ Cup coconut oil, for frying

2 Tbsp semolina/ rava

2 Tbsp rice flour

For Koli Masala

2 Bay leaves

4 Dry red chilies

½ inch cinnamon stick

1 Tsp cumin seeds

1 Tsp coriander seeds

½ Tsp fennel seeds

½ Tsp black peppercorns

½ Tsp mustard seeds

½ Tsp sesame seeds

½ Tsp poppy seeds

A fat pinch of asafoetida

2 Black cardamoms

2 Green cardamoms

2 Cloves

1 Star anise

Learn Step By Step Recipe With Pictures For Stuffed Pomfret | Bharlela Paplet (Koli Style) | Green Paste Stuffed Pomfret Fry

Recipe:

Step 1- Dry roast all the spices mentioned under Koli Masala until aromatic and remove from the heat. Let the spices cool down completely. In a mixer jar, take coriander leaves, desiccated coconut, green chilies, ginger, garlic, and the roasted spices. Using 2-3tbsp of water grind them to a smooth paste

    Step 2- Heat a pan and fry the green paste on medium-low flame until the water evaporates. Add salt as required and turn off the flame. Let the paste cool down a bit before stuffing. If you want to increase the heat add red chili powder while frying the paste

  Step 3- Wash the pomfret and make a slit. Stuff the green paste in both the pomfrets and apply the remaining green paste all over the pomfrets

  Step 4- Take rice flour and semolina in a plate and mix. Roll the stuffed pomfret in the mixture to cover from both the sides. Doing this makes a nice crisp layer to the pomfret fry

  Step 5- Heat oil in a skillet pan and cook on medium-low flame. Gently flip when it is  crispy and cooked from one side

  Step 6- Cook from the other side too until crisp and golden brown. Transfer to a plate and serve with some onion rings and lemon wedges