Whole Snapper stuffed with Green Chutney
- 1 large whole snapper (approximately 700gms)
- Salt, to season
- 2 eggs; beaten
- 1 ½ cups semolina
- Vegetable oil; for frying
- Lemon wedges; for serving
- Green chutney
- 3/4 cup grated coconut
- 3 green chillies
- ½ cup fresh coriander leaves (stems included)
- ½ inch ginger root
- 3 garlic cloves
- Juice of ½ lemon
- Salt, to season
- Descale and clean the insides of the fish. Wash well and score the skin of the fish on both sides.
- Rub the whole fish with ¼ tsp salt and keep for 15 minutes.
- Grind all the ingredients except salt for the green chutney to make a smooth paste. Season with
salt after grinding.
- Stuff the green chutney into the cavities and slits of the fish. Reserve some of the chutney to serve
at the end.
- In a flat plate/tray, beat the egg well. Coat the fish well on both sides with the beaten egg.
- Then coat the fish well with semolina on both sides.
- Using a kitchen string, tie the fish loosely at 1-2 places so that the chutney does not fall out while frying.
- Heat oil in a large flat frying pan and shallow fry the fish on both sides till golden brown and done.
- Serve warm with lemon wedges, remaining green chutney and a salad on the side.
Note – If making for a party, prepare the prawn mixture ahead of time and refrigerate till necessary. Assemble only at time of serving.
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