Introduction
In the coastal homes of Maharashtra, Sunday lunch is not a meal; it is a religion. And the deity often worshipped is the Paplet (Pomfret).
While fried fish is common, Bharli Paplet (Stuffed Pomfret) is reserved for special occasions. It is a dish that requires a delicate hand. Unlike the Goan Recheado which uses a fiery red vinegar paste, the traditional Malvani/Konkani version uses a fresh “Hirva Masala” (Green Paste) made from coconut, coriander, and green chilies.
I remember watching the fishmongers (or my grandmother) perform the surgical feat of slicing the fish. They would make a deep slit on one side, right next to the central bone, creating a “pocket” without cutting through the skin on the other side. This pocket holds the treasure—a sweet, spicy, herbal coconut paste that steams inside the fish while the skin crisps up in semolina.
Today, we are making the authentic Malvani Green Stuffed Pomfret. It is crispy on the outside, juicy on the inside, and smells like the coast.
The “Pocket” Technique
The success of this recipe lies in the cut. You need a whole white pomfret.
The Slit: Ask your fishmonger to cut “pockets” for stuffing. If doing it yourself, use a sharp filleting knife. Cut along the central bone from the gill to the tail, but do not slice all the way through. You want a pouch, not two fillets.
The Marination: Because the stuffing is mild, the fish itself must be salted and soured (with lime) well before stuffing, or it will taste bland.
The Recipe Card
Prep time: 20 mins | Marination time: 15 mins | Cook time: 15 mins | Servings: 2
Ingredients:
2 Medium White Pomfrets: Cleaned, with a pocket slit on one side.
First Marinade: ½ tsp Turmeric, 1 tsp Salt, 1 tbsp Lemon Juice.
The “Hirva” Stuffing (Grind to a thick paste):
1 cup Fresh Grated Coconut.
1 cup Fresh Coriander Leaves (with tender stems).
4-5 Green Chilies (adjust to heat).
6-7 Garlic Cloves.
1 inch Ginger.
1 tsp Cumin Seeds (Jeera).
1 tbsp Lemon Juice or a small ball of Tamarind.
Salt to taste.
Tip: Do not add water while grinding. The moisture from the coriander and coconut is enough. We need a dry, thick paste.
The Crispy Coat: 3 tbsp Fine Rava (Semolina) + 2 tbsp Rice Flour mixed together with a pinch of salt.
Oil: For shallow frying.
Instructions:
Marinate: Rub the slit pomfrets with turmeric, salt, and lemon juice. Apply it inside the pocket too. Let it rest for 15 minutes. This removes the “fishy” smell.
Stuff: Take a generous ball of the Green Stuffing. Gently open the fish pocket and push the masala all the way in. Fill it well, but not so much that it bursts open. Press the fish flat to seal it.
Coat: Spread the Rava and Rice Flour mix on a plate. Gently press the stuffed fish into the flour. Flip and coat the other side. Dust off the excess. Note: The coating seals the moisture inside.
The Fry: Heat oil in a flat tawa (pan). Place the fish gently in the hot oil.
Patience: Fry on medium heat for 4-5 minutes. Do not flip until the bottom is golden and crispy. If you flip too early, the skin will tear.
The Flip: Gently flip and fry the other side for another 4-5 minutes. The green masala inside will steam-cook, releasing an incredible aroma.
Serve: Serve hot with a slice of lemon and onion rings.
The “Pinch of Thrift” Tip (Zero Waste)
Masala Recycled: You will likely have leftover Green Stuffing. Do not toss it!
Quick Curry: Heat a little oil, fry the leftover green paste for 2 minutes, add a cup of water and a dash of coconut milk. Bring to a boil and drop in some boiled eggs or prawns. You have an instant Green Malvani Curry ready for dinner!
The Pinch of Masala 