Mangalorian Pomfret Curry

It’s  no secret now that I am a seafood FANATIC ! The pomfret is my favorite fish of all. For me it rates above all tuna, salmon, mackerel and surely above all carps. Being seasonal and illusive, the pomfret also plays pricey with me :-D…

Pomfret has been my go to fish for so long now, but I have made it a point to stick to just 3 to 4 ways of cooking it. That way I keep bettering the experiences every-time. The silver pomfret is so pretty that it practically glistens and draws me across any meat shop 🙂 …. This is a mangalorian style curry with whole pomfret unlike cut pieces and I’ve managed to make minor iterations in it giving in to my palate’s preference !!

….need to know (food details)

  • Number of people served : 4 active kids or 2 greedy adults 😀
  • Preparation time : 15 minutes to cook + 5 minutes preparation

….and we need (ingredients)

  • White/Silver Pomfret 1, about 400 grams : Pomfret is so good looking, soft silver white fish. Due to their round shape, they look so good as a whole on a platter, so I always cook it without cutting. In India, most pomfrets come from the Indian ocean’s coastal area. It is also very popular in Indo Chinese countries lie Indonesia, Thailand etc. White pomfrets are great for your heart, bone joints, skin and respiratory system.
  • Vinegar, 1 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar.
  • Salt : Try to use only coarse sea salt for seafood.
  • Lemon juice, 1 teaspoon : Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Turmeric 1/2 teaspoon : Turmeric gives a great orange color and a mild bitter taste to the dish. It is a wonderful antioxidant and anti inflammatory.
  • Curry leaves 4 – 5 : There isn’t a household in India which does not have a curry leaves plant. They have high amount of calcium, carbohydrates, fibre, iron, phosphorus, Vitamin E, B, C and A hence helping heart, hair, skin and fighting infections. Here I add them for their extreme spicy aroma.
  • Tomatoes chopped 2 small : Filled with potassium, magnesium and Vitamin A, C & K, tomatoes form the base of the gravy.
  • Leek / Onion greens : Onion fragrance without the strong pungency. Good source of fibre and antioxidants.
  • Garlic 4 – 5 cloves : Simply my Pungent King, pungent, spicy and sweet flavor is accompanied with benefits of combating cold and reducing blood pressure.
  • Coriander powder 1 teaspoon : Coriander lowers blood sugar and pressure and is a great digestive besides bringing light citrus flavor to the gravy.
  • Cumin seeds 1 teaspoon : Cumin has an amazing earthy, musk flavor essence. It is said to be the second most popular spice on the planet. It improves digestion, sugar control, weight loss etc.
  • Coconut oil, 2 teaspoon : Odourless, tasteless so as to only grease the pan for the curry.

….time to cook ‘n roll (preparing instructions)

  • Start with the traditional criss cross cuts on both sides of the fish.
  • Coat the pomfret with turmeric, salt and lemon juice and keep aside for 10 minutes. This takes away the foul smell if any. Now wash off mildly.
  • Grind the garlic cloves in salt and vinegar coarsely and coat your pomfret with it and keep aside
  • Heat a pan now. Add some oil (preferably coconut) on medium flame. Add the cumin to it and let it crackle.
  • Now add the leek or onion greens to it and stir for 2 minutes.
  • Add the tomatoes to it and stir further for 3 minutes till the onion greens and the tomatoes are dried off water.
  • Add 2 cups of water and the curry leaves and cook for 2 minutes till all spices are well absorbed and a loose curry is formed.
  • Now add the fish to it and cook for 10 minutes turning twice (carefully enough not to break the fish). If you want more steam, you may cover you pan and check the cury after every 3 minutes.
  • Serve steaming hot with steamed rice and the treat is all yours.

Storage : No chance, even if you are alone you’ll wipe it off clean :-P.

Missing Something ? : Use sea salt was authenticity. May add cinnamon or sugar (1/2 teaspoon), to enhance the fragrance and make the taste more kids friendly. Little pepper powder (1/4th teaspoon) can also be done. After all, we are trying all iterations here, right !!

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