Simple Pomfret Curry

Recipe by

Bridget White

Total Time:
40 minutes

Serves: 4

Nutrition facts:

240 calories, 9 grams fat

Category: Non-Vegetarian Recipe

Course: Drinks Recipe Recipe

Cuisine: Anglo-Indian Recipe

Technique: Stewed Recipe

Difficulty: Medium

The non-vegetarian stew recipe of a Pomfret Curry is inspired from Mangalorean and Goan cuisines. This fairly balanced dish is spicy, sour, and sweet all at the same time, with the flavours being attributed to chillies, tamarind and coconut.

To make this Pomfret Curry, firstly the fish needs to be washed and then marinated with turmeric powder and salt for at least 15 minutes. Next, garlic, ginger, and onions need to be sautéed for about 5 minutes in heated oil, before adding vinegar, salt, turmeric powder, coriander powder, cumin powder, chilli powder and tomatoes to it. Fry until the tomatoes are cooked on low heat before adding ½ a cup of water and boiling the mixture.

Green chillies and the pomfret pieces go in next; mix gently so as to not break the meat. Simmering on low heat for about 7 minutes will leave the fish cooked properly. Enjoy with bread or rice.

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Ingredients

1/2 kg - sliced pomfret fish.
3 medium size onions, chopped finely.
2 tomatoes, chopped.
2 tsp - chilli powder.
1/2 tsp - turmeric powder.
2 tbsp - vinegar.
2 tsp - cumin powder.
1 tsp - coriander powder.
2 tsp - chopped garlic.
1 tsp - chopped ginger.
4 green chillies, slit lengthwise.
3 tbsp - oil.
Salt to taste.

How to Make Simple Pomfret Curry

Wash the fish and marinate it with a pinch of salt and turmeric powder for 15 minutes.
Heat oil in suitable vessel and saute the onions, ginger and garlic for about 5 mins.
Add the tomatoes, chilli powder, cumin powder, coriander powder, turmeric powder, salt, vinegar and fry on low heat till the tomatoes are pulpy.
Add half cup of water and bring to boil.
Add the sliced pomfret and green chillies and mix gently.
Simmer on low heat for about 7 mins till the fish is cooked.
Serve with rice or bread.

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