CURRIED POMFRET
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This homestyle curried pomfret is a quick and easy dinner, perfect for a busy weeknight.
Curried Pomfret is a lip-smackingly delicious tomato-onion-garlic-based Bengali fish curry that takes less than 30 minutes to prepare.
WHAT IS POMFRET?
Pomfret not to be confused with Butterfish belongs to the family Bramidae. It is a very popular fish in India and Southeast Asia. A gorgeous silver in color, it has flaky white flesh and a mild flavor. It can be grilled, roasted, steamed, and curried.
WHERE CAN I GET POMFRET?
You can find this fish in Asian, Bangladeshi, or Pakistani stores in the US. In some Asian stores, this fish is incorrectly referred to as butterfish but they are not the same.
HOW TO CLEAN POMFRET?
If using a medium to small pomfret, clean the guts and keep it whole. It is advisable to make some slits on the fish for the masala to seep in. If you are using a large fish, you can slice it into pieces. Here is a quick tutorial on how to clean and cut pomfret.
IS POMFRET HEALTHY?
Pomfret is known to promote digestive health as well as skin benefits. It contains high amounts of vitamin A, vitamin B3, and vitamin E which help maintain moisture in the skin and gives a youthful complexion. It is also a rich source of essential fatty acids (omega-3 fatty acids)and minerals. It also contains iodine, critical for the thyroid gland and it is believed to be good for eyesight.
ABOUT THE RECIPE
The best thing about Pomfret is that it does not have a fishy odor and acts as a great medium for absorbing all the flavors of this amazing curry. The gravy is so tasty that you could blissfully mop a bowl of rice with it.
The Curried Pomfret is a homestyle Bengali recipe of fried pomfret simmered in a spicy gravy of onions, tomato, and garlic flavored with turmeric and red chili powder.
Every family has its signature recipe for cooking pomfret, well, this one is mine. It differs from the other curry recipes that you may find on the internet but I can assure you it is worth trying out. I can guarantee you will never go back to the others. It has a little secret that goes a long way in enhancing the taste and flavor of the curry. I hope you will try it and let me know how you liked it.
INGREDIENTS
You will need the following to make this curry:
Pomfret - Silver Pomfret is preferred because it does not have a fishy odor and has a beautiful flaky texture that is ideal for the recipe. Having said that, you can use the other varieties too, just that the taste would not be the same. Wash and clean the fish and cut it into steaks if using a bigger fish. If using a whole fish, score the skin of the fish to facilitate penetration of spices.
Onion, garlic, tomato, and green chilies for the gravy.
Turmeric powder, chili powder, Kashmiri red chili powder, salt, and sugar for flavor.
Oil for cooking.
Fenugreek seeds - The secret ingredient that can amplify the taste of the curry. It is used for tempering the curry.
Cilantro for garnishing.
HOW TO MAKE IT?
Marinate the fish with turmeric powder, chili powder, and salt and keep aside.
Meanwhile finely chop the onion and tomatoes.
Fry the fish in oil until golden brown.
Temper the same oil with the fenugreek seeds and fry for about 30 seconds. Add the chopped onion and fry until they turn translucent for about 1-2 minutes.
Now add the garlic paste, tomatoes, and slit green chilies. Cook for another 2-3 minutes on medium heat till the tomatoes become soft and the raw smell of garlic is gone.
Add the turmeric powder, red chili powder, Kashmiri red chili powder, and salt. Keep cooking until the oil separates.
Now add warm water to it. Adjust the amount of water as per your preference.
Once the water starts boiling add the fried fish steaks and add salt and a pinch of sugar to it. Cook covered for about 2-3 minutes.
Garnish with chopped cilantro and enjoy!
VARIATIONS
Mustard Paste: For an extra punch, you may add a teaspoon of mustard paste to the gravy just after the oil separates from the spices. Cook for some time and then add the warm water. When the gravy starts simmering, add the fried fish and cook till done. To finish off, drizzle with some raw mustard oil.
For preparing the mustard paste, use yellow mustard seeds. Soak the seeds in water with a pinch of salt and a green chili for about 30 minutes and then make a paste in a grinder.
Potatoes: For adding body to the gravy you may add some potatoes too. Cut the potato into wedges, smear with turmeric powder and salt. Fry the potatoes till golden and add to the gravy just before adding the fried fish. Cook till the potatoes are done. The potatoes soak in all the goodness of the gravy and taste oh so delicious!
Skip the onion: Don't like onions? Skip it. You may make this recipe without using onions. After tempering the oil, add the chopped tomatoes and cook. Then add the garlic paste and proceed as usual.
FREQUENTLY ASKED QUESTIONS
Does Pomfret have bones?
Pomfret has very few bones which make it easier to cook and eat.
Can I use any other fish if I can not find Pomfret?
Yes, you can use any firm-fleshed fish like carp, sea bass, basa fish, trout, branzini, and salmon.
Can I avoid frying the fish?
Using raw fish in this curry is not recommended. But, if you want to cut down on the amount of oil being used, you may bake the marinated fish in an oven or air fry it with just a hint of oil.
SERVING SUGGESTIONS
Curried Pomfret tastes best with steaming white rice with a wedge of lime on the side.
STORAGE SUGGESTIONS
Curried Pomfret tastes best on the same day. you can store the cooked fish in an airtight container for up to 2 days. Heat before serving and sprinkle with some chopped cilantro for a fresh taste.
TRIVIA
Interestingly, in New York, Vermont, and Connecticut there are towns named pomfret which of course have nothing to do with the fish.
CURRIED POMFRET
Ingredients
- 2 big silver Pomfret, washed and cut into 2 pieces each.
- 1 medium red onion
- 1/2 tbsp garlic paste
- 1 tomato chopped
- 4 green chilies
- 1 tsp fenugreek seeds
- 2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp Kashmiri red chili powder
- 1/2 cup chopped cilantro
- 1/2 tsp sugar
- salt to taste
Instructions
- Marinate the fish with turmeric powder, chili powder, and salt and keep aside.
- Meanwhile finely chop the onion and tomatoes.
- Fry the fish in oil until golden brown.
- Temper the same oil with the fenugreek seeds and fry for about 30 seconds. Add the chopped onion and fry until they turn translucent for about 1-2 minutes.
- Now add the garlic paste, tomatoes, and slit green chilies. Cook for another 2-3 minutes on medium heat till the tomatoes become soft and the raw smell of garlic is gone.
- Add the turmeric powder, red chili powder, Kashmiri red chili powder, and salt. Keep cooking until the oil separates.
- Now add warm water to it. Adjust the amount of water as per your preference.
- Once the water starts boiling add the fried fish steaks and add salt and a pinch of sugar to it. Cook covered for about 2-3 minutes.
- Garnish with chopped cilantro and enjoy!
Notes:
If using smaller fish, keep them whole.
Calories
58.08Fat (grams)
1.46Sat. Fat (grams)
0.23Carbs (grams)
11.09Fiber (grams)
2.50Net carbs
8.59Sugar (grams)
4.91Protein (grams)
2.15Sodium (milligrams)
255.58Cholesterol (grams)
0.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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