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Pomfret With Cape Gooseberry Sauce

21st.Century.Chef's picture
Ingredients
  Pomfret fillet 16 (Use 12-16 Pieces)
  Seasoned flour 1 Cup (16 tbs)
  Oil 2 Cup (32 tbs) (For Frying Fish)
For marinade
  Salt 1 1⁄2 Teaspoon
  Lime juice 1 Teaspoon (Extracted From 1 Lime)
For cape gooseberry sauce
  Cape gooseberries 1 1⁄2 Kilogram (Use Ripe Fruit)
  Garlic 4 Clove (20 gm), chopped
  Onion 1 Medium, chopped
  Sugar 100 Gram
  Worcestershire sauce 2 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Sultanas 50 Gram
Directions

GETTING READY
1) Wash and pat dry the fish.
2) Combine the ingredients for marinade and rub into fish and set aside for 30 minutes to marinate.

MAKING
3) In a pan, place washed gooseberries with remaining ingredients for the sauce.
4) Over moderate heat, place the pan and simmer till gooseberries are soft and cooked.
5) Taste and adjust the sugar and the seasoning, if required.
6) In a frying pan, heat oil over moderate heat.
7) Into the seasoned flour, dip the fish fillets and fry in batched till it turns light golden on both the sides.

SERVING
8) Serve with the hot sauce handed separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
8

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