Ginger – 1/2 inch pc
Garlic – 2-3 cloves
Coriander leaves – Handful
Mint leaves – Half of coriander
Coconut(shredded)- 1/2 cup
Green chili – 2-3
Lemon juice – 2-3 tbsp
Salt to taste
Make one centimeter deep slits on either side of the pomfrets and make slit on the stomach too. Apply Lemon juice and a pinch of salt on the pomfrets on all sides and set aside to marinate for 1/2 an hour.
Make a lightly coarse paste of coriander,mint,coconut,chili,ginger,garlic and salt to taste.Once again marinate the fish with this paste and stuff this paste inside the fish also.Now keep aside for 1 hour.
Heat a tawa (griddle).Drizzle some olive oil on it and cook the fish on a slow heat so that the fish properly cooked from inside too. When the underside is golden flip over, and cook till the other side is evenly golden.
Crabs (cleaned and broken into pcs)- 4
Chopped onion – 1 small
Minced ginger – 1 tsp
Minced garlic – 1 tsp
Dry red chili paste without seeds(soaked in water for 1 hr) – 7-8
Egg – 1
Chopped spring onions- 2 springs
Lemon juice – 1 tsp
Coriander leaves – 1 tbsp
Soy sauce – 1 tsp
Tomato paste – 4 tbsp
Cornflour – 1 tsp
Salt to taste
Mix together for Sauce:
1 cup of water, 5 tbsp tomato paste,1 tsp cornflour,1 tsp soy sauce.
Heat the oil in a wok.Add ginger and garlic stir-fry for a minute.Add onion,saute it for 5-8 minutes.Then add sauce,salt and cook for a minute or two then,add crabs.Fry well till shells start turning red,cover with lid and simmer till shells are fully red.
Break egg into the wok and stir it well,and cook it for a 3-4 minutes on a low heat). Squeeze lime juice,spring onions and toss.Sprinkle coriander leaves and serve it hot all alone or with steamed rice.