Spicy Tomatoey Pomfret Curry

It's been a long time I haven't post. Ten years ago I posted for the first time. Then I continued for several years with various recipes from different cuisines that I made for my family and friends. My love for cooking doesn't need introduction anymore. I have met wonderful people through my cooking and blogging journey.  I took a break for almost a year and half. Now I am back again with a delicious recipe of silver pomfret, braised in a spicy onion, ginger, garlic and tomato gravy. This is a superb fish curry served over plain rice. It looks very fiery but it's doesn't have to be that spicy. Spice level is adjusted according to the heat tolerance. That fiery color comes from tomato, paprika and turmeric. 

Pomfret, a buttery flesh with soft bony sea fish is very popular in Indian cuisines who consumes fish. However it's not cooked very often like other river or lake fish in Bengali cuisine. In our household back in India, Pomfret is cooked with either spicy mustard paste or onion, ginger, chili, garlic and tomato. It is never cooked as light fish curry like sweet water fish. There are a few variety of pomfret but my mother cooked only the sliver one.

Ingredients~

(US customary units)

2 pieces of medium pomfret, cleaned, gutted and slightly slashed

1/3 tsp turmeric powder

1/2 tsp salt or to taste

3/4 cup chopped onions

1 cup sliced tomato

1 tsp garlic paste

1 tsp ginger paste

3-4 green chili, slightly slit

A few sprigs if cilantro

1/4 cup mustard oil (preferably)

1 1/2 cups hot water

Method~

Smear the fish pieces with little turmeric powder and 1/4 tsp salt. Heat 1/2 oil in a pan lightly fry fish pieces both sides, remove from the heat and set aside. In the same pan add remaining oil and saute  onion until if softens a bit. Add in all the remaining ingredients except cilantro, chili and saute for 5 more minutes over low heat. Add in hot water and bring it to a boil. Reduce heat to medium low and place the fish pieces and chilies on the tomato mixture. Cover and cook for about 4-5 minutes over medium heat and flip in between. Taste and adjust seasonings. Remove from the heat and sprinkle cilantro on top. Serve with plain rice.

Happy Cooking!