Pomfret Curry

1. 1
   prep · ~10 min

   Marinate the pomfret steaks.

   1.Rinse 500g pomfret steaks and pat thoroughly dry with a kitchen towel.

   2.Rub steaks with a pinch each of turmeric powder and salt.

   3.Set aside at room temperature for 10 minutes.
2. 2
   prep · ~5 min

   Extract fresh coconut milk.

   1.Blend 1 cup fresh grated coconut with 1 cup warm water until smooth.

   2.Strain through cheesecloth or a fine strainer into a bowl, squeezing hard to extract all liquid.

   3.Set coconut milk aside. Reserve the strained coconut pulp for the masala paste.

   TIPWarm water helps release more fat from the coconut, giving you a richer milk.
3. 3
   prep · ~2 min

   Make the coconut-spice masala paste.

   1.In a blender, combine the reserved coconut pulp, 4 dried red chilies, 2 tsp coriander seeds, 1 tsp cumin seeds, 4 black peppercorns, 1-inch ginger piece, 4 garlic cloves, and 1 tsp tamarind paste.

   2.Add a splash of water and grind to a smooth, thick paste. Scrape down sides as needed.

   TIPGrind to a very fine paste — any coarse bits will float in the gravy and spoil the texture.
4. 4
   fry · ~5 min

   Shallow fry the marinated pomfret.

   1.Heat 1 tbsp oil in a wide pan over medium heat.

   2.Gently place the pomfret steaks in a single layer.

   3.Fry for 2 minutes per side until lightly golden. The fish should be just sealed, not cooked through.

   4.Carefully remove steaks to a plate and set aside.

   TIPPomfret is delicate; use a flat spatula and flip only once. Over-handling will break the steaks.
5. 5
   temper · ~1 min

   Start the curry base with a tempering.

   1.In the same pan, add 1 tbsp oil and warm over medium heat.

   2.Add 1 tsp mustard seeds. Wait until they crackle and pop (30 seconds).

   3.Toss in 8 curry leaves and let them sizzle for 10 seconds.

   TIPCurry leaves should crackle and release their aroma instantly — if they don't, the oil isn't hot enough.
6. 6
   saute · ~8 min

   Sauté the aromatics for the gravy.

   1.Add 1 finely chopped onion and sauté until soft and translucent (4–5 minutes).

   2.Stir in 2 slit green chilies and 1 finely chopped tomato.

   3.Cook until the tomato breaks down completely and oil begins to separate at the edges (3–4 minutes).

   4.Sprinkle in a pinch of red chili powder and mix well.
7. 7
   simmer · ~10 min

   Cook the masala paste and build the gravy.

   1.Add the ground coconut-spice paste to the pan. Stir continuously for 2 minutes to cook out the raw spice aroma.

   2.Pour in the extracted coconut milk and stir to combine.

   3.Season with a pinch of salt and bring the gravy to a gentle simmer.

   4.Lower heat, cover, and simmer for 8 minutes until the gravy thickens slightly and the raw smell of spices is gone.

   TIPStir the paste on medium-low heat — coconut burns easily and will turn the gravy bitter if you rush this step.
8. 8
   simmer · ~7 min

   Gently poach the fish in the curry.

   1.Slide the shallow-fried pomfret steaks into the simmering gravy in a single layer.

   2.Spoon gravy over the top of each steak to coat completely.

   3.Cover the pan and simmer on low heat for 6–7 minutes until the fish is cooked through and flakes easily.

   4.Taste the gravy and adjust salt if needed.

   TIPDo not stir once the fish is in — it will break. Instead, gently swirl the pan by the handle to move the gravy.
9. 9
   garnish · ~2 min

   Finish with fresh coriander and serve.

   Remove from heat. Garnish generously with 2 tbsp chopped coriander leaves. Let the curry rest for 2 minutes before serving.

   TIPA 2-minute rest lets the flavors settle and the gravy thicken to the perfect coating consistency.

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