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.