Joy loves eating pomfret. Here, I share two recipes.
The first is the way Abhit's mom used to cook it and a family favourite, Joy's favourite. This is a semi- dry curry.
And the second is a Goanese style curry, loosely based from Sanjeev kapoor's recipe. This is a curry to be eaten with plain rice. The tanginess of the tamarind and the sweetness of the coconut milk gives a lovely taste.... So here goes....
Preparation 1 -- Ma's style
Ingredients :
3 Pomfrets.
Curry
Onion -- two large , chopped.
Tomato -- Four, chopped.
Garlic -- 2 tbspns
Ginger -- 1 tbspn
Turmeric powder -- 1/2 teaspoon
Chilli powder -- 1/2 teaspoon
Coriander leaves -- chopped.
Salt to taste.
Marinade
Garlic, Turmeric, salt, lemon juice.
Chop each fish in three pieces. Marinate them in turmeric, salt, garlic. The longer they are marinated, the better.
Heat oil and fry the fishes in batches. If you are worried of the fish skin sticking to the pan, dip the fish lightly in corn flour and fry. Place them aside.
Fry the onions till brown. Add the ginger, garlic till the smell of raw garlic is no longer present. Add turmeric, chilli powders, salt , tomatoes and cook till the tomatoes are mashed and the oil comes out. Remember the fish pieces are already salted and hence add salt to curry considering the same. add a little water and when it starts boiling, add the fish pieces and let it cook for a minute. Switch off the heat and sprinkle chopped coriander leaves. This preparation will be semi dry or as they say in Bengali -- " makha makha" :) :) Serve hot.
Preparation 2 : Goanese style
Ingredients :
2 Pomfrets ( 6 pieces) .
Curry
Onion -- one large , chopped.
Tomato -- one, chopped.
Chilli powder -- 1/2 teaspoon
Vinegar -- 1 tbspn.
Salt to taste.
Paste
Garlic -- 10 large cloves
Ginger -- 2 " piece
Cumin seeds -- 2 tspns
Coriander seeds -- 2 tbspns
Red chillies whole -- 2
Coconut milk -- 150 ml ( you may use half cup fresh coconut alternately)
Tamarind, seedless -- 1 med lemon sized
Marinade
Garlic, Turmeric, salt, lemon juice.
Marinate the fish and fry them in batches. Place the fishes aside. (The Goanese style actually asks for the fish to be boiled straight with in the curry and not frying them . But I like my fish fried. )
Dry roast the cumin seeds, coriander seeds and red chillies and make a paste with the remaining ingredients under the list 'paste'.
Heat oil ina pan and fry the onions till brown. Add tomato and cook on medium heat for three minutes mashing them with your ladle. Add the paste and one and half cups of water and let i come to a boil. Add the fried pomret pieces and let it cook for a minute. Put off the heat and stir in the vinegar. Serve hot with plain rice.
And this picture is one of a whole pomfret preparation, Abhit style.
Bon appetit!!!!!!
The first is the way Abhit's mom used to cook it and a family favourite, Joy's favourite. This is a semi- dry curry.
And the second is a Goanese style curry, loosely based from Sanjeev kapoor's recipe. This is a curry to be eaten with plain rice. The tanginess of the tamarind and the sweetness of the coconut milk gives a lovely taste.... So here goes....
Preparation 1 -- Ma's style
[ The pic looks more of coriander and less of pomfret ..;) ;) ]
Ingredients :
3 Pomfrets.
Curry
Onion -- two large , chopped.
Tomato -- Four, chopped.
Garlic -- 2 tbspns
Ginger -- 1 tbspn
Turmeric powder -- 1/2 teaspoon
Chilli powder -- 1/2 teaspoon
Coriander leaves -- chopped.
Salt to taste.
Marinade
Garlic, Turmeric, salt, lemon juice.
Chop each fish in three pieces. Marinate them in turmeric, salt, garlic. The longer they are marinated, the better.
Heat oil and fry the fishes in batches. If you are worried of the fish skin sticking to the pan, dip the fish lightly in corn flour and fry. Place them aside.
Fry the onions till brown. Add the ginger, garlic till the smell of raw garlic is no longer present. Add turmeric, chilli powders, salt , tomatoes and cook till the tomatoes are mashed and the oil comes out. Remember the fish pieces are already salted and hence add salt to curry considering the same. add a little water and when it starts boiling, add the fish pieces and let it cook for a minute. Switch off the heat and sprinkle chopped coriander leaves. This preparation will be semi dry or as they say in Bengali -- " makha makha" :) :) Serve hot.
Preparation 2 : Goanese style
Ingredients :
2 Pomfrets ( 6 pieces) .
Curry
Onion -- one large , chopped.
Tomato -- one, chopped.
Chilli powder -- 1/2 teaspoon
Vinegar -- 1 tbspn.
Salt to taste.
Paste
Garlic -- 10 large cloves
Ginger -- 2 " piece
Cumin seeds -- 2 tspns
Coriander seeds -- 2 tbspns
Red chillies whole -- 2
Coconut milk -- 150 ml ( you may use half cup fresh coconut alternately)
Tamarind, seedless -- 1 med lemon sized
Marinade
Garlic, Turmeric, salt, lemon juice.
Marinate the fish and fry them in batches. Place the fishes aside. (The Goanese style actually asks for the fish to be boiled straight with in the curry and not frying them . But I like my fish fried. )
Dry roast the cumin seeds, coriander seeds and red chillies and make a paste with the remaining ingredients under the list 'paste'.
Heat oil ina pan and fry the onions till brown. Add tomato and cook on medium heat for three minutes mashing them with your ladle. Add the paste and one and half cups of water and let i come to a boil. Add the fried pomret pieces and let it cook for a minute. Put off the heat and stir in the vinegar. Serve hot with plain rice.
And this picture is one of a whole pomfret preparation, Abhit style.
Bon appetit!!!!!!
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