Mustardy Pomfret/Shorshe Pomfret

This is another outstanding pomfret recipe with freshly ground mustard and cumin. As I explained in other pomfret recipe that it is cooked in a thick gravy rather than light thin gravy. It's less amount soft bony body with buttery flesh is easy to eat without fear. Any  bone in fish curry is always full flavored .

Bangladeshi Chicken Korma

Bangladeshi Chicken Korma is whitish to soft cream color and cooked without tomatoes, red chili powder and turmeric. It's rich, creamy mildly spiced and full flavored. It needs a bit of preparation like marinating chicken for at least half an hour and slow cooking to make sure spices don’t turn brown too much. Cashew, almond and cream are an essential ingredients for any korma. I use for this particular korma skinless peanuts and whole milk. For the best tasting korma bone in chicken a great choice. It stays juicy and tender. All ingredients are pretty much basic pantry ingredients resulting in a delicious dish. This is best served with paratha or basmati rice. This dish is inspired by my lovely Bangladeshi friend. 

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.