Hey everyone, I have been away too long to remember. its not like I haven’t been cooking, its just that I have been too lazy to update , I told you when I started , procrastination is like an O.C.D to me. So pardon me and read on.
Life is such a roller coaster, you win some and you lose some. But alas some losses are so incriminating that they pull you down in the dumps. Funnily the body also has a weird also has a great way to live and the mind to survive , pick yourself up and live another day , to hell with just living , it says go ahead rock another day because live is beautiful even with its incomplete dreams. And what’s the one really beautiful thing? For me , the aroma of good food that looks beautiful to the eye is definitely up there. So here I am, writing again about what I am doing today and I hope to be more consistent.
I have been in a fishy (pun intended) mood for a long time and hence thought will do some Stuffed Baked Pomfret with courgette. Here is what you need:
2 Pompfrets
Juice of 2 lemon
Salt to taste
1 ½ cup desiccated coconut
3 cups of coriander leaves and the stalk.
1 cup mint
8 green chillies
1 ½ tbsp. cumin powder
10 garlic cloves
1 ½ tbsp. sugar
Clean the fish and make incision on it. Just ask your fish wala to do it, its that simple. Rub salt and lemon juice(1 lemon) in and out of the fish and let it marinate in the refrigerator preferably for an hour.
Meanwhile, in a grinder or mortar and pestle grind all the ingredients along with the left over lemon. Once the fish has marinated stuff the fish with the mixture and coat it well. Do not worry, if there is extra left you can use it later or even now.
Take two silver foils and pack the fish in it from all sides really well so that no juice flows out. It’s here when you can use your remaining stuffing, by making a bed on which you place the fish. Steam the fish in a steamer for 20 minutes or bake it in a pre-heated over at 200 degrees C for 30 minutes.
For the courgette, just toast the bread well, take a sharp edged steel bowl or empty can and cut through to get the perfect circular shapes.
Once ready. Plate it the way you like it. You can use the extra stuffing you added in any way you like, its cooked and its yummm.
Note: these recipes are not my creation. I read, watch, learn and try them and then share it with you. I also tamper it as per my taste. The original recipe does not have mint and lesser garlic. So you too go ahead go wild and play around with the stuffing.
I am a happy man today and some left over for lunch tomorrow. Tomorrow shall be something else and I shall come back and keep you posted.
