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