Tangy Pomfret Curry

I first tried tangy version of pomphret fish curry during my stint in Pune as a student. The Jain hostel I stayed during that time provoked my must for non vegetarian fares more; and any opportunity I could sneak, I would try non vegetarian fares. I was never too shy of experimenting with my food; and enjoyed this tangy version of curry often found in that part of the country. The zest and the tang would spice up a plate full of steamed rice without much ado. Don’t forget a side of pickled onions on the side; and perhaps a green chilli or two!

 

Ingredients:

• Pomfret

• Tomato

• Curry leaves

• Vinegar

• Garlic paste

• Coriander powder

• Cumin powder

• Kashmiri chili powder

• Salt

Method

• Clean the fishes and marinate with a little salt and viengar

• Boil the tomatoes, peel and cut in small cubes

• Heat oil in a pan

• Temper with curry leaves (about 14/15)

• Add Kashmiri chilli powder (1 tsp), garlic paste, cumin and coriander powder and fry till masala is cooked

• Now add the boiled tomatoes and salt and keep sautéing

• Pour water as needed

• When it comes to a boil, add the fishes

• Cook for 1/2 minute and take it off the flame.

• Serve hot with piping hot rice.