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We hope you got benefit from reading it, now let’s go back to avoli (white pomfret) fry with cilantro and mint sauce and with recipe. To make avoli (white pomfret) fry with cilantro and mint sauce and with you need 26 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Avoli (white pomfret) fry with cilantro and mint sauce and with:
- Use 4-5 tablespoon hung curd
- Get 1 tablespoon ground turmeric
- Provide to taste Salt
- Get 3-4 tablespoon Kashmiri red chilli powder
- You need 1/2 tablespoon cumin powder(jeera)
- Take 1 small sized cucumber
- You need 1/2 tablespoon rice powder
- Use Ingredients needed are:
- Provide 1 tablespoon lemon juice
- Use 1 tablespoon coriander powder
- Prepare 1 pinch asafoetida powder
- Take For the mint and cilantro sauce:
- Prepare For marination of the fish:
- Use 6 no’s of pomfret (fish sliced as in the above frame shape)
- Get 2 tablespoon ginger garlic paste
- Provide 1 tablespoon fish fry masala powder
- You need 2 tablespoon mustard oil
- Use Water as required
- Prepare Handful fresh mint leaves
- Get Handful fresh cilantros
- You need 3-4 no’s of green chilies
- You need 1/2 tablespoon cumin powder
- Prepare 1 medium sized lemon squeeze
- Provide For garnishing:
- You need 2-3 no’s of Red chilies
- You need 1/2 tablespoon Lemon squeeze
Instructions to make Avoli (white pomfret) fry with cilantro and mint sauce and with:
- For marination: - For marination of the pomfret fish, first you need to clean up the fish with warm water taking out the fish waste and let them dry. Massage the fish with sea salt and rest it for about an hour and so. once the fish flesh has touch up with salt, wash them thoroughly and slice them in to the desired shape. I have cut the fish into above framed shape). massaging the sea salt to the fish and letting it to rest for a while helps to increase it's taste.
- Take a large mixing bowl and add in hung curd, red chilli powder, turmeric powder, cumin powder, coriander powder, lemon juice, ginger garlic paste, rice powder, mustard oil, asafoetida and fish fry masala powder and mix them well. Now add in well washed fish slices into the mixing bowl and let it marinate for about an hour or overnight. The more fish rests with the batter, the tastier it gets.
- You can use fish fry masala powder which will be readily available in the market together with home ground spices powders but it is optional to the contrary. I have preferred the use of rice powder in batter as it gives slight crisp while frying the fish with masala, but it's optional.
- Now take fry pan and turn the heat on to medium high flame, then pour mustard oil to shallow fry it and place the fish pieces on to the pan gently. Cover the lid to cook for about 10 minutes on each sides with eye on it. cooking time depends upon the type of fish opted. Once done, turn the heat off and transfer it on a platter and set aside.
- For the mint and cilantro sauce: - For the green sauce, first take handful of fresh mint leaves and cilantro’s and wash them thoroughly with warm water and keep aside, and keep green chilies roughly chopped. Now take a blender and take cilantro's, mint leaves and green chilies and blend it to a smooth paste. You can water as required to the consistency Add salt to taste and cumin powder (sprinkle of).
- For cucumber salsa: - Take a small sized cucumber and wash them in warm water thoroughly, then on slice through a slicer on to a thin slice, holding on to the longer position so that it gets a longer slice for rolling it out. Slice the red chilies very thin and then soak this cucumber and red chilli on to a salt water for about an hour and more.
- For plating: - Take a white platter and spread off the prepared mint and cilantro sauce in the middle with help of prop. Now place the fried fish piece on to the side as in the position on frame and place the cucumber salsa, which is rolled out in particular design and thin slice of red chilies.
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