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You are here: Home / Food / Recipe Index / Indian / C.K.P recipes / Pomfret Fish Curry

Pomfret Fish Curry

August 18, 2013 by manjirichitnis 12 Comments

Flavours of Konkan

When anyone asks me what I would like as my LAST meal,I always say I’d like some fried pomfret so naturally, when I go Indian grocery shopping I always check for this fish. Though I must admit, nothing beats the flavours one gets from fresh fish. But well, just have to make do with frozen fish as the one I love is a Pomfret local to waters of the Indian Ocean.

This is a relatively simple recipe and does not require much effort but the marination is key as it can really give depth of flavour which is what we need.

I had 3 of these beauties to cook and couldn’t resist getting them to pose for my camera all dressed with the dangerously delicious spices that I rubbed into the fillets.

Pomfret with all the spices that are used in the curry.

Okay, it’s relatively easy making fillets after this fish has thawed thoroughly as it has very few bones, I like to remove the bit in the front with the eyes and the tail and also remove the fins then make fillets the size fit for a curry or fry.

Pompfret Fish Curry

Heirloom recipe, a traditional CKP style fish curry
5 from 1 vote
Print Recipe
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 3 medium-sized Silver Pomfret
  • 2 tbsp Coriander and green chillipaste
  • 1 tsp Ginger-Garlic paste
  • 1.5 tsp Red Chilli powder
  • 1 tsp Turmeric
  • 3 – 4 Cloves Garlic withskin on
  • 2 tbsp Grated coconut
  • 1 small pinch Asafoetida/Hing
  • 2 tbsp Refined oil
  • 1/4 Lime – juiced
  • Salt to taste

Instructions
 

  • Wash thoroughly and marinate with redchilli powder, turmeric,salt ,ginger- garlic paste,coriander-green chilli paste and set aside for at least 40 minutes.
  • After the marination is done,heat oilin a saucepan,add asafoetida just a tiny spritz and throw in the crushedgarlic cloves with their skins on. As soon as they start to brown add the marinatedfish n toss it around for about half a minute.
  • Add enough water to cover the fishand cook on a low flame.
  • As the water begins to boil add inthe finely grated fresh coconut and stir in well till the curry is nice andthick.
  • Simmer till the fish is cooked andsqueeze the lime into it.
  • Serve with steaming hot riceand allow yourself to enjoy this simple yet classic fish curry, an everydayfare in the houses along the coast of Konkan and a great treat in ours.
Keyword CKP recipe, fish curry, Pompfret

These beautiful flowers are on stalks of fresh spring onion!! Unexpected, I know right?!! My ma (in-law) very patiently chopped these stalks and created this cute little spring onion floral display and the whole idea of this photograph with books we are currently reading is hers.

Spring Onion Bouquet

Bengali Bhaja with spring onions and potatoes

I was so excited to see them and had to buy myself two bunches and look for a Bengali Bhaja or bhaji (Marathi) sabji/sabzee (Hindi). Found a lovely food blog called ‘Hamaree Rasoi’.

Peyajkoli Batata bhaja
Spring Onion and Potato Bhaji

Needless to say, the meal was supremely satisfying and we all slept with gentle snoring now and then …TMI- oh yes, totally 😉

Pomfret curry with steamed rice and pejaykoli bhaja

Filed Under: C.K.P recipes, Curry - Meat, Seafood, Food, Indian, Recipe Index, seafood Tagged With: basmati, batayachi bhajee, batayachi bhaji, C.K.P, C.K.P kitchen recipes, corainder, garlic, ginger garlic paste, grated fresh coconut, green chillies, ilovesabji, kalvan bhaat, Marathi, pejaykoli aloo bhaja, peyajkoli bhaja, potatoes, Proud to be C.K.P, red chilli powder, sabji, sabzee, salt, sarangachye kalvan, spring onion with flowers, steamed rice, turmeric, white pomfret

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Comments

  1. Tina says

    August 19, 2013 at 10:20 am

    I love love love Pomfret! My grandparents lived in Mumbai and every time I went to visit I would have this dish, hot from the tandoor. Yummy! I had no idea you could buy it here.

    Reply
    • Manjiri says

      August 19, 2013 at 12:16 pm

      Hey Tina! they have a Tandoor, how cool is that!! I wish I had a garden here would deffo procure one! You can only get frozen promfret at Indian stores here,sighhh…but I am happy with that for now!

      Reply
  2. Sanjay says

    August 19, 2013 at 3:48 pm

    Manjiri mam,
    For fish lovers, a new outlet has opened named “Curry Leaves”. Its a authentic Kerela food take-away. Pls do visit next time you are in Pune. Its at Maharaja Complex, Paud Rd at old Chitale Bandhu shop.

    Reply
    • Manjiri Chitnis says

      August 19, 2013 at 6:38 pm

      Hello Sanjay Ji, Surely would love to visit ”Curry Leaves” when I am in Pune next, Cheers!

      Reply
  3. Bintu @ recipesfromapantry says

    August 21, 2013 at 2:52 pm

    Fish and curry? Yes please…

    Reply
    • Manjiri Chitnis says

      August 22, 2013 at 8:40 pm

      haha yes exactly what I feel each time I see a good pack of pomfret – Curryyy!

      Reply
  4. Sylvia says

    August 21, 2013 at 8:02 pm

    Looks divine 🙂 Curry is something I can eat all the time 🙂

    Reply
    • Manjiri says

      August 22, 2013 at 8:40 pm

      Hey Sylvia, thanks! Come over will cook for you!xx

      Reply
  5. Ananda Rajashekar says

    September 10, 2013 at 7:36 pm

    i have never seen spring onion flowers they look gorgeous! also the fish curry looks relish, i too would snore happily after eating them 😀

    Reply
    • Manjiri Chitnis says

      September 10, 2013 at 11:10 pm

      Hey Ananda, ya was so taken in by their pretty flowers had to buy them! lolz ya comfort food ultimate it certainly is!:)

      Reply

Trackbacks

  1. Fish Fry with a Konkani style batter | Keli Paan says:
    September 10, 2013 at 12:23 pm

    5 stars
    […] Pomfret Fish Curry – Flavours of Konkan & a Bengali Bhaja with spring onions and potatoes (travelsfortaste.com) […]

    Reply
  2. Egg Curry/Anda Curry/अण्डा कारी from my college days | Travelsfortaste says:
    October 14, 2013 at 12:27 am

    […] Pompfret Fish Curry […]

    Reply

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