Pomfret Curry (Khatta / Sour)

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You Need:

  • A Pomfret approximately 700 gms, cut into slices.
  • 2 Medium Onions finely diced.
  • 6 Tomatoes, chopped. If texture is very important, blanch and peel off the skin.
  • 2 Green Chilies.
  • 1 teaspoon of cumin.
  • 1 teaspoon of ginger garlic paste.
  • 1/4 teaspoon of turmeric.
  • 2 teaspoons of coriander powder.
  • A marble sized ball of tamarind.
  • A fistful of curry leaves.
  • A bunch of coriander leaves and stems, finely chopped.

Heat oil. Saute till tender the onions along with green chilies, curry leaves and cumin. Add the tomatoes and cook on low to medium heat. Sprinkle salt as soon as you add the tomatoes. This will hasten their cooking. When the tomatoes have fully softened, add the turmeric powder, coriander powder and ginger garlic paste. Mix well and keep it at low heat. Add the coriander leaves.

In a microwave safe bowl take about 300 ml of water. Place the tamarind ball in it and nuke it for a minute. Using a spoon mash the tamarind to dissolve it. Strain out the tamarind and  add this water to the tomatoes. When this gets to a boil, carefully place the fish pieces in it. The pieces must be fully immersed. Cook covered on low heat for approximately 15 mins or the fish is cooked.

Switch off the stove but do not open for another 10 mins.

Enjoy with rice or dosa’s.

Super Fresh Lemongrass Fish

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It can’t get simpler than this!

You need:

  • A fish that can be baked comfortably like Pomfret, preferably weighing between 300-500 gms.
  •  Lemongrass about 2 tablespoons after chopping into small pieces.
  • 5-6 cloves of garlic.
  • 2 green chilies.
  • Two tablespoons of softened butter.

Wash and pat dry the fish. Make slits about a centimeter apart. Pulverize the lemongrass, garlic, chilies  and some salt in a mixie. Massage it into the fish and try and fill it inside every slit. Let the fish marinate in this fragrant mix for at least 15-20 minutes.

Wrap foil on a baking tray.  Rub one tablespoon of butter on the foil. It should be in shape and size of the fish. Place the fish on top of this butter. Rub the remaining butter on the top of the fish.

Place tray in a preheated oven and grill for 30 mins at 180C.

Pepper Masala Fish

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You need:

  • Pomfret Fish cut into 1 cm thick slices.
  • One teaspoon each of pepper and cumin.
  • One medium sized onion.
  • Two tomatoes.
  • One Green chilly.
  • A big bunch of coriander leaves with their stems.
  • One tablespoon Ginger-Garlic paste.
  • Turmeric powder.
  • Mustard oil.

In a blender first grind the cumin and pepper. Then add the chopped onion and tomato. After blending them, add the chopped green chilly and coriander. Doing it in stages will prevent the mixie jar from getting jammed.

Heat oil and fry the ginger garlic paste till its fragrant. Sprinkle turmeric powder. Switch to low heat. Carefully place the fish pieces. You can use a spoon but its much better to use your fingers to rub the fish into the oil. Coat one side, flip it around. Be very careful when doing this. But the effect is much better than using a spatula. The fish will start changing color as it cooks. When more than 60-70 percent of the color has changed, remove and keep aside.

Add the ground up masala and cook on medium heat. Season with salt. When the raw smell of the onion has dissipated, carefully add the fish. Cover it with the masala and cook covered on low heat for about 10-12 mins.

Serve hot with rotis or rice.

 

Parsley Grilled Pomfret

Take a bowl full of finely chopped Parsley, one garlic bulb, lemon zest and lemon juice, salt and pepper. Use olive oil to combine them together.

Rub this all over a fish. Keep fish on an oiled grill tray. Below it keep a tray with foil wrap. This helps in clean up. If you have them, chop up sweet potatoes into thick fingers and place them here as well.

Into a preheated oven at 180 C for thirty minutes. The size of the Fish determines the time. The Pomfret used here weighed about 700 gms.

The easiest way to check if the fish is ready, is to check the oil drops forming underneath. If they are clear and transparent, it’s cooked. Additionally also touch the fish. It should be breaking away from the bones without any resistance. Do not over cook fish.

Once these two conditions are met, remove the fish from the oven and let it rest for at least ten minutes.

Enjoy the fight that erupts between your family of humans and cats.

Fenugreek, Peppers and Fish

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It is not a common combination but they work well. Especially when team up with some rice and sambhar.

While I used the large Bajji Peppers, you can bell peppers as well. The small fenugreek leaves are my favorite but you can also use the large ones. Any fish will do. Here I used black pomfret. Just some ginger garlic paste, turmeric, red chilly powder and coriander powder with salt rubbed on the fish along with some coconut oil.

First coat the pan with coconut oil and once its hot, carefully place the fish in it. Let it sizzle for a couple of mins on medium heat. Once the color on the skin changes beyond the half way line, check if the fish is able to get free on its own. Do not force it using your spatula. That will break the fish. When its cooked, the fish will release itself from the pan with just a little help from the spatula. Once turned let it cook for just a few mins and then remove it from the pan.

In the same pan add the peppers and cook them on a high heat. The idea is to slightly char them. Then add the fenugreek leaves and cook till they are slightly wilted. Add corainder powder and freshly ground black pepper.

Once they are almost cooked, place the fish on top of this and cook covered on low flame for about 7-8 mins.

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Serve hot and enjoy an interesting blend of flavors.

Fish baked in Sorrel Sauce

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Sorrel leaves are called as Chukke Ki Bhaji in Hindi and usually cooked with meat. They have a lovely tangy flavor profile.

Heat a little oil and wilt the sorrel leaves. Add tomatoes and some salt. Cook till the tomatoes are softened.

Puree these with a couple of green chilies and garlic.

Lay the Pomfret in a baking dish. Pour the puree. Shake it little to remove air bubbles.

Bake for 30 mins at 170.

Enjoy the soft fish with the tangy kick from the leaves.