Pomfret Curry with cilantro and Indian spices
Pomfret is a favourite fish for me while I am cooking for two reasons – one, I find it universally liked (barring a few exceptions like my husband); and two, it takes to any kind of gravy it is put into making it very easy to experiment with. This version of Pomfret curry is a zesty one with the tang of cilantro blending perfectly with the pizzazz of the Indian spices and is sure to pep up your meal.
Ingredients:
- Pomfret fish
- Garlic
- Tomato
- Cumin seeds
- Coriander seeds
- Red chillies
- Coriander leaves
- Salt
- Sugar
- Oil
Preparation:
- Rub salt and turmeric on the pomfret pieces and lightly fry them
- Grind garlic, coriander leaves and tomatoes into a paste (for 4/5 fish pieces, use one big tomato and 4/6 pods of garlic)
- Dry roast cumin and coriander seeds and grind into a powder (you can use readymade cumin and coriander powders if you want to skip this step)
- Heat oil and temper with red chillies
- Add the masala paste and fry
- Now add the powdered spices, salt and sugar and keep frying
- Add water and bring to a boil
- Add fish pieces and cook until fish is done and gravy thickens
- You may garnish with chopped cilantro and green chillies and serve with steamed rice