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  • Coriander Chili And Tomato Pompret Fish

    1 vote
    Coriander Chili And Tomato Pompret Fish
    Prep: 40 min Cook: 40 min Servings: 2
    by Navaneetham Krishnan
    370 recipes
    >
    crispy fried fish with a spicy tangy and fragrance of coriander leaves.

    Ingredients

    • For the fish
    • 1 medium size (about 400g) black pompret - de-gut and make incisions on both sides
    • 1/2 tbsp corn flour
    • 1/2 tbsp rice flour
    • 1/2 tbsp ginger paste
    • Salt for taste
    • Oil as needed
    • For the sauce
    • 5 garlic - chopped
    • 5 shallots - chopped
    • 1 tomato - chopped to tiny bits
    • 1 tbsp tomato sauce
    • 1 tbsp chili sauce
    • 2-3 red/birds eye chilies - sliced
    • 2-3 sprigs coriander leaves - sliced
    • Salt for taste

    Directions

    1. Rub fish with all the ingredients.
    2. Deep fry, remove from heat and place on a serving plate.
    3. In the same pan, leave about 2 tbsp of oil.
    4. Saute shallots and ginger
    5. Add tomato and cook till mushy.
    6. Add tomato and chili sauce, salt and pour 3-4 tbsp of water.
    7. Stir and lastly add coriander leaves and fresh chilies.
    8. Give a good stir and pour over the fish.

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