Methi Phoron e Pomfret Curry (Pomphret curry tempered with fenugreek seeds)
I love to temper oil for cooking with fenugreek seeds not only because of their medicinal values, but also because of the fact that it is a strong flavourful spice with a distinct aroma of its own. But like any strong character, fenugreek also requires proper handling. Pomfret takes to any flavour beautifully, and mildly tempered with fenugreek, this Pomfret Curry is sure to titillate your taste buds.
Ingredients:
- Pomfret fish
- Onion paste
- Garlic paste
- Turmeric powder
- Fenugreek seeds
- Tomato sauce
- Salt
- Sugar
- Oil
Preparation:
- Rub salt and turmeric on the pomfret pieces and lightly fry them till each side becomes golden brown
- Heat oil and temper with fenugreek seeds
- Take seeds out with a spoon when they start to splutter and throw them off (else the curry may turn bitter – the idea is to let the oil soak the flavour of the fenugreek)
- Add onion and garlic paste and chilli powder in the oil and fry
- Add tomato sauce, salt and sugar
- Once the spices are cooked, and oil separates from the spices, add warm water and bring to a boil
- Add fish pieces and cook until gravy thickens and the fishes get cooked completely.
- Serve with steamed rice