Monday, May 30, 2011

Chutney Fish Rolls/Fish Fillet Recipe


Pomfrets                                                             2 nos.
Breadcrumbs                                                      As required
Eggs                                                                   3 nos.
Oil for frying                                                       As required
Salt                                                                    As required

For the Chutney

Green chilies                                                     6 nos.
Coconut                                                           1 no.
Sugar                                                               1 tsp.
Coriander                                                        1 bunch
Lemon juice                                                     1 no.
Garlic                                                               6 slices.
Salt                                                                  ½ tsp.


1.Grind all the above masala for the chutney, add lemon juice and keep aside.
2.Cut fillets of the pomfret, apply salt and keep for ½ hour.
3.Then wash the fillets and cut each fillet crosswise into two.
4.You will get 16 pieces, then lay each fillet flat on the board and with a sharpknife slice into half but don't disjoint.
5.Flatten each fillet and apply chutney and roll up and seal with a toothpick.
6.Put them in the fridge and just before serving roll in eggs and coat with bread crumbs.
7.Deep fry in hot oil, until crisp and golden.


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