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Pomfret Pollichathu an Indian Michelin star Recipe

Pomfret Pollichathu Recipe

 

Recipe By Michelin starred executive Chef Sajeev Nair Of Indian Restaurant Trishna

Pomfret Pollichathu Trishna Michelin star London Indian RestaurantIngredients 

Silver pomfret400-500gm ) 1no

Curry leaves 5gm

Green chilli 10gm

Black peppercorns 3gm

Coriander leaves 20gm

Ginger garlic paste 15gm

Lemon    1no

Salt 5gm

Other Fine dining Fish Curry recipe

Onion masala(stuffing)

Indian onion 120gms

Green chilli 10gms

Green peppercorns 5gms

Curry leaves 5gms

Coconut oil 15ml

Peeled garlic 15gms

Red chilli powder 5gms

Turmeric powder 3gms

Salt 5gms

Coconut grated 15gms

Tomatoes 70gms

Ginger    15gms

Coriander leaves 20gms

Pickled Bombay duck

Dried Bombay Duck 500gm

Curry leaves 10gm

Kashmiri chilli powder 15gm

Mustard seeds     5gm

Lemon    1no

Salt 15gm

Concentrated tomato paste 25gm

Turmeric Powder 5gm

White vinegar    25ml

Mustard oil 30ml

Koshambir

Carrot    50gms

Cucumber 50gms

Mixed lentil sprouts 50gms

Coconut grated 15gms

Mustard seeds     3gms

Lemon    1no

Coconut oil 15ml

Curry leaves 5gms

Ginger    10gms

Green chilli 10gms

Indian onion 50gms

Tomatoes 50gms

White urad dal 5gms

Pomfret Pollichathu Trishna Michelin star London Indian RestaurantMethod

Clean the Pomfret and remove the middle bone.

Make a paste of curry leaves, coriander, green chilli, pepper salt, lemon juice.

Marinate the pomfret with ginger garlic paste, lemon juice, salt and the paste. keep it aside for 1hour.

In a non-stick pan, add coconut oil, sliced Indian onion, chopped ginger, garlic and sauté it.

Add turmeric powder, chilli powder, slit green chillies and green peppercorn. adjust seasoning. ( Jerusalem artichoke chaat Recipe )

Add chopped tomatoes and finish it with coriander leaves and grated coconut.

Stuff the above onion masala inside the fish as well as outside on both sides.

Wrap the fish in a banana leaf and then shallow fry it on a slow flame in a non-stick pan

Cook it for around 15 minutes and serve it.

Wood Pigeon Thoran Recipe

Pomfret Pollichathu Trishna Michelin star London Indian Restaurant

Finediningindian Magazine previous issues

FinediningIndian Food Magazine - May 2017 Issue cover page

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