Fish Curry, Fried Fish & Rice

A flavourful green masala pomfret curry served with fried pomfret.

This green masala pairs equally well with Bombay ducks, rawas, or prawns.

Green Masala Paste

Ingredients:

• 1 tbsp coriander seeds

• 1 ½ tsp cumin seeds

• ½ tsp peppercorns

• ¼ tsp turmeric powder

• ¼ tsp methi (fenugreek) seeds

• 2 onions, roughly chopped (100 grams )

• Small ball of tamarind

• 80 grams of fresh coriander leaves

• 3 green chillies

• 1 tbsp ginger–garlic paste

Method:

1. Dry grind the whole spices.

2. Add onions, green chillies, tamarind, coriander leaves, and ginger–garlic paste.

3. Blend with just enough water to form a smooth paste.

Pomfret Curry

Ingredients:

• 2 pomfrets – cut into slices (keep head and tail pieces for the curry)

• 2 medium onions, finely sliced

• 2 medium tomatoes, finely chopped

• Salt to taste

Method:

1. Heat oil and sauté the sliced onions until lightly golden.

2. Add chopped tomatoes and cook until soft and mushy.

3. Stir in the prepared green masala paste and sauté for a minute on medium flame.

4. Add water to adjust to curry consistency. Season with salt.

5. After 2 minutes, add the pomfret pieces and cook until the fish is done.

Fried Pomfret

Ingredients:

• Pomfret slices

For the marinade:

• 1 ½ tsp chilli powder

• 1 ½ tsp coriander powder

• ¼ tsp pepper powder

• ¼ tsp cumin powder

• ¼ tsp garam masala powder

• ¼ tsp turmeric powder

• Salt to taste

• 1 tbsp ginger–garlic paste

• Splash of lime juice or white vinegar

Coating:

• Mix of semolina and rice flour

Method:

1. Marinate the fish slices with the prepared spice mix.

2. Coat each slice in the semolina–rice flour mixture.

3. Shallow fry until golden and crisp.

Serve the green masala pomfret curry, fried fish, and rice together for a wholesome, delicious meal.