Pomfret Curry

1. 1

   Prepare the fish and masala paste.

   • Rub the cleaned and scored pomfret with a pinch of salt and a little turmeric powder. Set aside.
   • In a blender, combine the chopped tomato, grated coconut, ginger, garlic, coriander powder, and red chili powder.
   • Add a few tablespoons of water and grind to a smooth paste.

   TIPScoring the fish helps it absorb the flavors of the masala more effectively.
2. 2

   Temper the spices.

   Heat mustard oil in a wide pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter. Add the curry leaves and sauté for a few seconds until fragrant.

3. 3

   Cook the curry base.

   • Add the finely chopped onion to the pan and sauté until it turns soft and translucent, about 3-4 minutes.
   • Add the ground masala paste and the remaining turmeric powder.
   • Cook the masala on medium-low heat for 5-7 minutes, stirring occasionally, until the raw smell disappears and oil begins to separate from the sides.

   TIPCooking the masala paste well is key to developing a deep flavor for the curry.
4. 4

   Simmer the fish in the gravy.

   • Pour in 1.5 cups of warm water and add salt to taste. Mix well and bring the gravy to a gentle boil.
   • Carefully slide the marinated pomfret pieces into the simmering gravy.
   • Cover the pan and cook for 8-10 minutes on low heat, or until the fish is cooked through and flaky.
   • Avoid stirring vigorously to prevent the fish from breaking. You can gently swirl the pan instead.

   TIPPomfret cooks quickly. Check for doneness by seeing if the flesh flakes easily with a fork.
5. 5

   Garnish and serve.

   Turn off the heat. Garnish with freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving hot with steamed rice.

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