Saturday, June 28, 2008

More fish - Pomfret Curry

Pomfret fish is really tasty, and can be prepared in a variety of methods. The version that I will describe now is also used to make Mackarel curry.


Pomphret - Medium sized pieces - 1/2 kg
Ginger - peeled and pounded - 1 tsp
Garlic - peeled and pounded - 3-5 cloves
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Pepper - freshly ground - 1/2 tsp
Curry leaves - 1 strand (optional)
Mustard seeds - 1/2 tsp (optional)
Water - 1 cup
Oil - 1 tsp
Salt - to taste


  • Add a cup of water to the fish pieces in the earthen bowl (preferable, but if you do not have one, you may use normal cooking pan) along with ginger, garlic, salt, turmeric, red chilly powder, and bring to boil on medium flame.
  • Lower the flame and ensure that the fish is cooked
  • Add pepper
  • Add oil OR splutter mustard seeds in oil, add curry leaves and season the dish
Serve with rice, chapathi, puttu or dosa.

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