Pomfret fish curry (Bengali style)
A finger licking yummy pomfret fish curry made in Bengali style - the recipe I have grown up eating - simple yet so sumptuous. Tastes best when paired with steamed rice
Equipment
- Shallow cooking pot with lid
Ingredients
- 500 g pomfret fish darnes
- 2 medium onions sliced
- 1 medium tomato chopped
- 2-3 tbsp coriander leaves finely chopped
- 2-3 fresh green chilis
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- ½ tsp cumin powder
- 1 tbsp turmeric powder
- 1 tbsp chilli powder
- 1 tsp onion seeds kalonji/kalo jeere
- 1 dried red chili
- ¼ cup oil
- salt to taste
Instructions
- Wash and pat dry the fish pieces. Apply half the amount of salt and the turmeric to them and keep them aside
- Heat the cooking pot with the oil. Once hot, gently add the fish pieces (3 at a time) to it and fry for 2-3 minutes on either sides, each. Drain and keep aside
- In the same oil, over medium heat, add the onion seeds and dried chili. Cook for a minute and then add the onion and a pinch of salt. Fry until they turn pink and soft
- Add the ginger-garlic paste and fresh chilis, cook for another minute and then add the red chili powder. Stir this in quickly and then add the remaining spice powders and 2-3 tbsp of water
- Mix well and cook for 3-4 minutes. Add the tomatoes, salt and a cup of water, mix, cover and cook until they become soft
- Gently slide in the fish pieces, cover and cook on medium heat for 5-7 minutes, turning the fish pieces once mid way
- Turn the flame off, add the coriander leaves and serve your delicious pomfret fish curry with rice. Enjoy!
Notes
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup - 250 millilitres