How to cook Indian Pomfret Curry
- 3 pomfrets, each cut into 2 or 4 steaks like pieces
- 1 medium and maybe a half more tomatoes
- Around 1 teaspoon ginger, freshly grated
- 4 - 5 green chillies
- Corriander leaves
- Turmeric Powder
- Kalonji/Kala Jeera*
- Wash the fish pieces in warm water, pat dry & and mix them with a teaspoon of turmeric powder and salt. Keep aside for 20 - 25 minutes
- Chop tomatoes in small pieces
- Heat oil in a Kadai/Wok till you see smoke just coming out, indicating it's hot enough.
- Fry the fish in hot oil till it turns light golden on both sides, kind of deep fry. The only draw back of this is most of the oil goes to waste as you discard most of the oil after frying. (You can also save this oil for frying fish again next day as my Ma would do.)
- Heat oil in Kadai/Wok.
- Temper with Kalonji/ Kalo Jeera and slit green chillies.
- Add the chopped tomatoes.
- Saute till they become a fine pulp, kind of mushy.
- Add the freshly grated ginger, a pinch of turmeric powder and water.
- When the gravy comes to a boil add the fish pieces.
- Add salt.
- Add fresh coriander leaves.
- Cook for a few more minutes and you are done. The gravy is light and is best enjoyed with white rice.
*Kala jeera is a spice that is popular in Northern Indian cuisine. It is used to flavor meat and rice dishes, with a distinct rich, nutty, slightly grassy taste. This spice is also known as black cumin, which can be confusing, since several other seeds are also given the same name.
This recipe for Indian Pomfret Curry serves/makes: 3 servings
The Indian Pomfret Curry recipe and the pictures are adopted from The Bong Mom's Cookbook.
Main Ingredient: Pomfret
Preparation Method: Soup/Stew