Black Pomfret Fish Curry with Raw Mango and Fried Fish

Sunday lunch vibes — a comforting plate of fish curry, fried fish, and rice.

Nothing beats the flavours of home-cooked meals shared with family.

 Black Pomfret Fish Curry with Raw Mango

Ingredients:

8 Kashmiri Chillies

1½ tsp Cumin Seeds

½ tsp Turmeric Powder

½ tsp Peppercorns

2–3 Garlic Cloves (equals 1 tsp garlic paste)

2 medium Onions, finely sliced

A few Curry Leaves

2 medium Raw Mango, sliced ( bottle mango/totapuri mango)

Fish head and tail pieces

Salt to taste

Water as required

Method:

1. Grind Kashmiri chillies, cumin seeds, turmeric powder, peppercorns, and garlic into a smooth paste using just enough water.

2. Heat oil in a pan, sauté sliced onions and curry leaves until the onions turn light brown.

3. Stir in the ground paste and cook for a minute until the raw aroma fades.

4. Add water to reach desired curry consistency. Bring to a boil, season with salt, and cook for 2 minutes.

5. Gently add the raw mango slices and fish head and tail pieces. Simmer until the fish is cooked and the flavours blend beautifully.

 Fried Fish

Ingredients:

12 Fish Slices (Pomfret or any firm fish)

1 Green Chilli

1 tbsp Coriander Powder

½ tsp Cumin Powder

¼ tsp Pepper Powder

¼ tsp Garam Masala Powder

1 tbsp Ginger Garlic Paste

1 Onion, finely chopped

½ tsp Turmeric Powder

1 tsp Vinegar

Salt to taste

Semolina and Rice Flour or Wheat Flour (for coating)

Oil for shallow frying

Method:

1. The Masala Paste:

Sauté the chopped onion until translucent. Add the green chilli and stir for a minute. Once cooled, grind it with the remaining spices, vinegar, ginger garlic paste, and salt using just enough water to form a thick paste.

1. Coat the fish slices evenly with this masala paste. Then coat lightly with a mix of semolina and rice or wheat flour.

2. Heat oil in a pan and shallow fry the fish slices on medium heat until crisp and golden brown on both sides.

Since it was a big-sized Black Pomfret, I used the head and tail pieces for the curry, and 12 slices for frying, reserving the remaining fish slices for later use.