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    • Pomfret Xacuti

    Mark Sharron
    Easy
    45 minutes
    2-4
    Amount Per Serving: Calories 170; Fat 9g; Carbs 12g; Protein 18g
    Pomfret Xacuti is a traditional Goan dish made with a variety of spices. The dish is made with pomfret fish, oil, mustard seeds, cumin seeds, fenugreek seeds, green chillies, garlic, onions, tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala, tamarind paste, salt, and coriander leaves. This dish is a delightful combination of spices and flavour that is sure to tantalize your taste buds.    
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    Ingredients

    • 4-5 pomfret fish
    • 2 tablespoons of oil
    • 1 tablespoon of mustard seeds
    • 1 teaspoon of cumin seeds
    • 1 teaspoon of fenugreek seeds
    • 2-3 green chillies, chopped
    • 2-3 cloves of garlic, chopped
    • 2-3 onions, chopped
    • 2-3 tomatoes, chopped
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of red chilli powder
    • 1 teaspoon of coriander powder
    • 1 teaspoon of garam masala
    • 2-3 tablespoons of tamarind paste
    • Salt to taste
    • Chopped coriander leaves for garnish

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Once the fish is cooked through, garnish with chopped coriander leaves and serve hot with steamed rice or roti.