Stuffed Pomfret

Difficulty: Difficult | Prep Time: 20 mins | Cook Time: 10 mins| Yield: 4-6 Servings

INGREDIENTS
2 Medium Pomfrets (300-400 gms each)
100 gms of Coriander Leaves
4 tbsp Grated Coconut
2 Green Chillies*
2 Medium Pods of Garlic (1½ tsp Paste)
2 small Lemons
Salt to taste
1 tbsp Oil

DIRECTIONS

1. Clean the pomfret without cutting it.
   
2. Now we need to make a slit in the pomfrets very delicately from just below the head.
3. The incision has to be made lengthwise and right above the bones. That is, the bottom part of the flesh would remain attached to the bone and the top part separated from the bones. The incision should be deep enough to reach the stomach cavity and also cover the whole fish till the tail. But please be careful so as not to make a slit through and cut the stomach as well! Also note that only one such slit is required, i.e., you should not repeat the same for the other side of the fish as well.
   
4. Once you make the slits for both the pomfrets, apply the juice of the lemons and about 2tsp of salt to the pomfrets. Leave aside for about 10-15 mins.
5. Now wash and clean the coriander leaves. Remove mostly all the stems, leaving the tender ones with the leaves.
   
6. Make a smooth paste of the coriander leaves along with the coconut, chillies and the garlic. Add as little water as possible so that the filling is not at all liquidy.
   
7. Now divide the filling into two and stuff the mixture into the slits of the fishes. Stuff in as much of the filling as possible even though some of it might tend to come out with a little pressure. It'll only ensure you have a tastier preparation! :)
   
8. Now heat a non-stick frying pan (or tava) and smear ½ tbsp of oil.
9. Now place one of the pomfret and cook on medium-high heat for about 2-3 minutes.
10. Gently flip it over and cook the other side as well. Repeat the procedure for the other one as well. You may also use the oven for cooking the pomfrets. Use your oven settings accordingly, just remember pomfrets cook very easily. Whichever the mode used, grill or bake, make sure they are cooked and nicely browned on both sides.
11. Serve hot with any suitable accompaniments of your choice.

NOTES
*This is normally good to taste if the filling is a little hot, but you can adjust as per your preference.

Coconut Chutney

Difficulty: Easy | Prep Time: 10 mins | Cook Time: 5 mins| Yield: 3-4 Servings

INGREDIENTS
½ Coconut
2 tbsp Chana Dal
3 tbsp Yogurt*
2 Green Chillies*
¼ tsp Mustard Seeds
5-6 Curry Leaves
1 tbsp Oil
Salt to taste

DIRECTIONS

1. Dry roast the chana dal.
2. Make a paste of the coconut, the roasted chana dal and the green chillies.
3. Mix the curd in the paste.
4. Heat oil in a pan. Add the mustard seeds, dry red chillie and the curry leaves.
5. Once the mustard seeds starts spluttering, add the paste.
6. Add salt to taste and a little water.
7. Cook for about a minute.
8. Serve chilled.

NOTES
*Vary the quantities according to your taste.

Coconut Prawns in Coriander Rice

Difficulty: Easy | Prep Time: 15 mins | Cook Time: 30-40 mins | Yield: 2 servings

This simple and light recipe serves as a one item meal, ideal for dinner. One may also serve it as separate dishes with some accompaniments.

For the Prawns:

INGREDIENTS
10-12 Prawns*
½ cup Shrimps*
½ large Capsicum
1½ cups Coconut Milk (Thick)
2 large Garlic Pods
½ Lemon
¼ tsp Red Chillie Powder
2 tbsp Oil

DIRECTIONS

1. Remove the shells of the prawns, keeping its tails intact. De-vein and clean them well.
   
2. De-vein and clean the shrimps as well. The shells should be removed fully in this case.
3. Thinly slice the capsicum and grate the garlics.
4. Marinate the prawns and the shrimps with the garlic and the juice of the lemon for 5-10 mins.
5. In a pan heat the oil and add the marinated prawns and shrimps. Cook on hig flame till water evaporates.
6. Add the capsicums and fry for a while till the capsicums softens.
7. Now add the coconut milk, chillie powder and a little salt according to taste.
8. Cook for a minute or two and remove from flame. If you use a light coconut milk then keep the heat on till you get a creamy gravy.
   

For the Rice:

INGREDIENTS
2 cups Rice (Ideally Basmati Rice)
2 tbps Coriander Leaves**
3 tbsp Butter
¼ tsp Turmeric Powder
Salt to taste

DIRECTIONS

1. Wash the rice and put it in a microwave safe bowl.
2. Add 4 cups of water.
3. Now add the turmeric powder, butter, coriander leaves and salt (about 2 tsp).
4. Cook it for 20 mins. Once done, stir the rice lightly with a fork.
5. To cook in a pressure cooker, melt the butter in the cooker, add the turmeric powder.
6. Then add the rice and the salt. Cook till the water eveporates and the rice is lightly fried. Add water as required depending on the type of rice used. Cook till done. Stir in the coriander leaves once the rice is cooked.

How to Serve

Now take a full plate and arrange half the rice in the shape of a Donut. Pour half of the prawn preparation. Repeat with another plate.

NOTES
*You may use only Prawns. In that case use around 18-20 of them
**The rice can be made without coriander leaves as well. Simple buttered rice also gives a lovely taste.