Recipe: Pomfret with Capsicum

The Dhaka Times Desk Today fish recipe will be presented to you. Pomfret Middle Cut with Capsicum is what we at Shotcart call Pomfret with Capsicum.

Ingredients:

# big size roopchanda fish 3

# Capsicum Red- Large 1

# Capsicum Green – Large 1

# Indian Onion 2

# Green Chilli 6 pcs

# Desi Onion Chops Quarter Cup

# ginger paste 1 tsp

# garlic paste 1 tsp

# cumin batter 1 tsp

# lemon juice 1 tbsp

# like oil and salt quantity

# salt to taste half teaspoon

# Tomato Sauce 1 tsp

# Chili Sauce 1 tsp

# some quantity of coriander leaves

# is 1 tsp

# Pepper 1 tsp

# tomato 1

the method

First, cut the middle part into 4 pieces by removing the tail and head from the roopchanda fish. The capsicum and Indian onion should be cut lengthwise a little thickly. Lightly fry the fish pieces with lemon juice to taste, salt/salt, turmeric and chilli powder. When the fish is fried, keep it in a container. Now heat oil in a pan and first fry chopped desi onion, when the onion turns brown then add ginger, garlic, cumin powder and turmeric powder to the masala. When the masala is ground, it should be cooked on low heat with fish on it. Cut the capsicum Indian onion separately and pour it over the fish with tomato and chili sauce. If you want you can use sliced tomato on it. Before removing the fish from the oven, sprinkle with green chillies and coriander leaves.

Recipe written by: Md. Shahadat Hossain, Spectra Convention Center, Dhaka.