David Rocco's Dolce India Dinner Lunch Seafood

Stuffed Pomfret

By David Rocco’s Dolce India 


For the Masala:

– 1 bunch, coriander
– 1 bunch, mint
– ½ cup ginger
– ¼ cup garlic
– 2 tbsp. coconut

– 4 Pomfret fish, cleaned and sliced down the belly
– Flour Water
– Oil, for frying


In a food processor, combine all your masala ingredients and pulse until evenly blended. Generously stuff this masala mixture into the opening. Mix together your flour and water and place along the cut.

Place the fish cut side down into hot oil. The flour and water mixture will seal the masala into the fish. Once the seal is well formed you can flip it over and fry until it’s crispy and golden. Serves 4.

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