Fish & Prawn Fiesta

Preparation Method: 


  1. Clean and wash the pomfret, remove the head, cut the fish into pieces. Boil the pieces, but do not overboil them. Flake the fish and remove the bones. Clean and devein the prawns. Wash them. Liquidise the tomatoes. Heat the sesame oil or ghee in a pan, add the prawns, tomato juice, salt, pepper, coarsely ground garlic, cummin seed and chopped green chillies. Cook the prawns adding a little water, till a thick gravy remains.
  2. Beat egg till stiff. Add vinegar, salt, sugar, butter and blend well. Add the prawn mixture, mix well and gently add the fish pieces - take care not to break the fish, mix fish-prawns well in the egg-vinegar sauce, sprinkle grated cheese and chopped coriander and bake for 15-20 minutes till brown. Serve hot with chapatis or naan.


  • 1 medium sized pomfret;
  • 200 g. prawns;
  • 3/4 cup brown vinegar;
  • 3 medium tomatoes;
  • 1 small bunch coriander leaves, chopped fine;
  • 8-10 flakes garlic, coarsely ground;
  • 5-6 green chillies, chopped fine;
  • 4 eggs;
  • 2 tbsp. grated cheese;
  • 1 1/2 tsp. sugar;
  • 1 tsp. cummin seeds, coarsely ground;
  • salt and pepper to taste;
  • 2 tbsp. sesame oil or ghee
Chef's Name: 
Zainab Jasdanwala