1 pomfret
3 red chillies
1 stick cinnamon
2 cloves
1 tsp tamarind,
without seeds
1 tsp vinegar
Salt, to taste Oil, for frying
METHOD
Clean the pomfret and silt
it to make a pocket inside. Grind together red chillies, cinnamon,
cloves, tamarind and vinegar to make a paste. Add salt and use it to
stuff the fish. Fry both sides of the fish and serve hot.
