How to make Stuffed Pomfret or भरलेलं पापलेट

Pomfret, known for its delicate texture and mildly sweet flavor, holds a special place in coastal Indian kitchens. Whether pan-fried, curried, or stuffed, pomfret adapts beautifully to spices. This recipe for भरलेलं पापलेट (Stuffed Pomfret) combines coastal Maharashtrian flavors with a spicy coconut stuffing that brings out the best in this prized fish.

Introduction about Pomfret or भरलेलं पापलेट

Pomfret is one of the most sought-after seafood varieties along the western coast of India, particularly in the Konkan and Malabar regions. Its white flesh is mild yet flavorful, making it perfect for recipes that involve stuffing, frying, or steaming. The dish भरलेलं पापलेट is a traditional preparation in many Maharashtrian homes, especially in the Konkan belt. The name translates to “stuffed pomfret” and usually features a filling made with grated coconut, onions, green chilies, fresh coriander, and a host of warm spices. The fish is then shallow-fried until the skin crisps up, sealing the juicy stuffing inside.

This recipe brings together the best of coastal ingredients such as coconut, kokum, coriander, and the pungent punch of garlic all packed into the cavity of a fresh pomfret. The dish pairs beautifully with steamed rice and sol kadhi or can even be served as an appetizer.

Ingredients to make Stuffed Pomfret

Serves: 2-3
Prep Time: 20 minutes
Cook Time: 20-25 minutes

Ingredients for the Fish:

• 2 medium-sized pomfrets, cleaned and slit on the side for stuffing
• Salt to taste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp lemon juice

Ingredients for the Stuffing:

• 1 cup freshly grated coconut
• 1 medium onion, finely chopped
• 5-6 garlic cloves
• 1-inch piece of ginger
• 3-4 green chilies (adjust to taste)
• 1 tsp cumin seeds
• ½ tsp fennel seeds (optional)
• A small bunch of fresh coriander leaves
• ½ tsp turmeric powder
• 1 tsp red chili powder (Kashmiri for color)
• ½ tsp garam masala or Malvani masala
• Salt to taste
• 1 tbsp oil for sautéing

Ingredients for Frying Pomfret:

• 2-3 tbsp rice flour or semolina (rava) for coating
• 2-3 tbsp oil for shallow frying

Step by Step Instructions to Make Stuffed Pomfret or भरलेलं पापलेट

Step 1: Prepping the Pomfret

Clean the pomfret thoroughly. Make a horizontal slit on one side of each fish, deep enough to hold the stuffing. Marinate the fish with salt, turmeric, chili powder, and lemon juice. Set aside for at least 15 minutes while you prepare the stuffing.

Step 2: Preparing the Stuffing

In a mixer, coarsely grind garlic, ginger, green chilies, cumin, and fennel seeds. Avoid making a fine paste a coarse texture gives the stuffing more character.

Heat oil in a pan. Add the chopped onion and sauté until light golden. Now add the ground paste and cook until the raw smell disappears. Add the grated coconut, turmeric, red chili powder, and salt. Cook the mixture on low flame for 4-5 minutes. Finally, stir in garam masala or Malvani masala and chopped coriander leaves. Remove from heat and let it cool slightly.

Step 3: Stuffing and Frying the Fish

Take the cooled coconut mixture and carefully stuff it into the slit made in each pomfret. Press gently to ensure the stuffing stays in place.

Lightly coat the fish with rice flour or semolina on both sides this gives the fish a crispy outer layer while frying.

Heat oil in a flat pan over medium flame. Gently place the stuffed fish on the pan and cook for 4-5 minutes on each side until golden brown and cooked through. Flip carefully to avoid spilling the stuffing.

Expert Tips

• Fish Selection: Freshness is key when cooking pomfret. Look for firm flesh and clear eyes.
• Customizing the Stuffing: You can enhance the stuffing with dry shrimp (sukat) for a deeper umami flavor.
• Marination Time: Letting the fish marinate for at least 20 minutes helps the flavors seep in and tenderizes the flesh.
• Crispier Crust: Semolina (rava) works better than rice flour if you prefer a crunchier exterior.
• Oil Temperature: Always heat the pan before placing the fish, but don’t let it smoke medium heat ensures a golden crust without burning.
• Vegetarian Option: The same stuffing works wonderfully in brinjal or capsicum, for a vegetarian twist on this coastal classic.
• Serving Suggestion: Serve hot with steamed rice, sol kadhi, or a tangy kokum saar.

Chef’s Note:
There’s something soulful about the aroma of stuffed pomfret sizzling on a hot tawa. This dish is a celebration of coastal heritage, handed down through generations in Maharashtrian homes. While the preparation may seem elaborate, it’s the kind of effort that rewards you with every bite spicy, tangy, and utterly satisfying.

Whether you’re cooking it for a festive spread or just want to indulge in a bit of culinary nostalgia, भरलेलं पापलेट will never fail to impress. Try it once, and you’ll be adding it to your Sunday lunch rotation in no time.