EAST INDIAN STYLE STUFFED POMFRET

East Indian community name for Pomfret is Sarga……. This dish is generally had on special occasions….. Can be served as starter as well as side dish.

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INGREDIENTS : 3-4 small pomfrets, 1 lemon, 2 tomatoes , 1-2 onions, 6-8 cloves garlic, 1″ginger, 2-3 green chillies, 1/2 tsp turmeric powder, 1/2 tsp pepper powder, 1 tsp East Indian bottle masala, a bunch of coriander leaves, salt to taste, little flour, oil for frying.

DIRECTIONS : Make sideways slit of the pomfret in such a way that a cavity is formed so that the stuffing can be entered….. Wash the fish…. Apply salt & lemon juice and keep aside.

For the stuffing, chop tomatoes……. Make a paste of onions, garlic, ginger, green chillies, coriander leaves….. 20180227_135809.jpgHeat a tbsp of oil….. Sauté the tomatoes…… Add turmeric powder, pepper powder & East Indian bottle masala ….. Sauté…… Add the paste and salt……20180227_135703.jpg Cook till done and almost dry….. 20180227_135522.jpg Keep the stuffing aside to cool.

Stuff the Pomfrets with the stuffing….. With the leftover stuffing rub the outside of the fish. 20180227_135346.jpg

Heat oil….. Apply flour and fry till golden on both sides….. 20180227_135245.jpgServe hot.

NOTE : Instead of small Pomfrets one can use big ones….. Semolina/rice flour can be used instead of flour……To get a different dish, one can wrap stuffed pomfret in banana leaf and steam/fry.

KOZHI THALAYANA

(CHICKEN PILLOW)

This is a very interesting Arab influenced dish……Like Middle East,  Mappila Cuisine has a lot of stuffed recipes like Arikadukka (Stuffed Mussels Fry), Aadu Porichathu ( Goat Raost : Eggs are stuffed into marinated chicken which in return is stuffed into the goat & roasted together)…… All these dishes take a lot of time to prepare but the outcome is just delicious…. Kozhi Thalayana is a whole chicken stuffed with eggs & then covered with dough & fried.

JpegINGREDIENTS : 800 gms whole chicken.

For Dough : 2 cups maida, 1/2 cup yoghurt, salt to taste, little oil, warm water.

For Marination : 1 tbsp ginger paste, 2tbsp garlic paste, 1 tbsp Kashmiri chilli powder, 1 tsp black pepper powder, 1 tsp turmeric powder, 1 tsp cumin powder, 4 tbsp yoghurt, 1/2 small lemon, chopped curry leaves (optional), salt to taste, little oil.

For Stuffing : Eggs, 4-5 big onions, 1/2 tsp ginger paste, 1 tsp garlic paste, 1 tsp turmeric powder, 1 tsp garam masala powder ( powdered cinnamon + cloves + cardamom), 2 green chillies,  few curry leaves, coriander leaves, salt to taste, oil.

For Masala : 6 big onions, 2 tomatoes, 3/4 tsp ginger paste, 1  1/2 tsp garlic paste, 1 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp black pepper powder, 1 – 1  1/2 tsp garam masala powder, 2 green chillies, coriander leaves, curry leaves, salt to taste, oil.

DIRECTIONS : First mix all the marination ingredients ….. Clean the whole chicken inside out…. Make cuts on the chicken….. Marinate the chicken with marinade for at least 1 hour.

To make the STUFFING, boil eggs….. Heat oil…. Fry onions till soft & brownish….. Chop green chillies & add….add curry leaves, ginger & garlic pastes….. Sauté for some time….. Add turmeric powder, chilli powder, black pepper powder, garam masala powder & salt….. Sauté…….. Now add in eggs & combine with the masala well….Mix in the finely chopped coriander leaves….. Remove the pan  & let the stuffing cool down.

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In the meantime, make the dough by combining maida, yoghurt, little oil, salt  & enough warm water.

To make the MASALA, heat oil….. Sauté onions till light brown….. Add chopped tomatoes, chopped green chillies, few curry leave….. Sauté…… Add the masala powders & salt….. Fry briefly…… Add in the coriander leaves….. Combine well…. Cook till the MASALA is dry….. Remove from heat…. Keep aside.

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Fill the Stuffing inside the marinated chicken….. Close the ends with toothpicks…. Also pin the legs & wings to the sides with toothpicks……

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Heat oil in a big pan…… Cook the chicken covered over low flame till done.

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Finally, roll out the dough…… It should be big enough to cover the whole chicken…. Spread half the MASALA on the rolled out dough….. Place the chicken on it……. Spread rest of the MASALA  on the chicken…..

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Cover the chicken with the rolled out dough…. Heat oil in a deep pan….. Carefully fry the dough covered chicken on low flame till done……

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When the dough becomes crisp, it is done…..

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Serve hot.

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NOTE : One can bake in the final stage to reduce oil intake…… Also I sometimes stuff chicken legs with the MASALA & place egg stuffing by its side on the dough & make small Thalayanas…… These are easier to serve.