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Monday, November 22, 2010

Pomfret in tomato gravy

My husband simply loves fish and thanks to him after marriage I have started devouring fish like never before. previously it was mostly him cooking fish, but recently I have started trying my hand in all possible fish recipes. We bengalies are fanatic about fish(except me.. I never liked fish atleast before marriage) and only fresh water fish is preferred.So we usually get Rohu and Hilsa (every bong's favourite.. we call it ilish), and have tried various concoctions with these. A day back we bought lovely looking pomfret. Now hubby and myself both have tasted pomfret but never have known how to make it. So the sunday was dedicated to the lovely pomfret and my cuisine unbelievably turned out very tasty. So heres the recipes for all those pisces lovers.
You need to have:
4-5 pieces of pomfret
2-3 gloves garlic and a little ginger, grate and pound them.
tomato puree
2 tablespoons curd,
chopped chillies , coriander.
Smear the fish with turmeric, salt a drop or two of oil and a drop or two of lemon jiuce. Keep it aside for half n hr or so(you can keep it for less time). Fry the marinated fish pieces till golden on both sides. Now for the gravy, heat oil in a kadhai. Add cumin seeds and small stick of cinnamon. Let it crackle , then add the pounded ginger garlic. Fry for 2 minutes now add chopped tomato or tomato puree, chillies, salt turmeric. Fry til oil separates add the curd. Fry for a few more minutes. Add jeera powder and if you want really hot then red chili powder, a pinch of sugar. Fry a few more minutes , making sure that the masala doesnt burn off. Now add a cup of water.Let it simmer for 5-8 minutes. Add the fish pieces after 8 minutes keep it on simmer for another 5 minutes and switch off the oven. You can restrict the water amount as per thickness of the gravy. garnish with chopped coriander and serve with steaming rice. Enjoy!!

1 comment:

anindita said...

oooo...too much, jeebey jol aashche. Amaader ghorey non-veg banaano allowed naa...sniff sniff!!

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