Pomfret fish curry my native Karwar style preparation accompanied with surmai fish fry and rice. One of my favorite soul food.
POMFRET FISH CURRY
Ingredients: · Pomfret fish – 2 medium sized (cut into slices) · Salt · Coconut oil – 1 tbsp · Onion – 1 medium (finely chopped) For curry masala: · Freshly grated Coconut - 1.5 cup · Turmeric Powder – ½ tsp · Coriander seeds - 1 tbsp (slightly roasted) · Mustard seeds – ¾ tsp (slightly roasted) · Methi seeds – less than ¼ tsp (slightly roasted) · Black pepper – ½ tsp (slightly roasted) · Bedgi Mirchi – 7-8 (slightly roasted) · Vatehuli (in kannada) – 4-5 (this is used for sourness) · Green chili - 1 Method: · Clean and marinate the fish with little salt for about 15-20 mins. · To make the masala for the curry, grind all the above ingredients into a fine paste. (Except green chili, add green chili at the end and just grind it once or twice) · Now take a utensil of your choice, add coconut oil and fry the onions till it is translucent. · Now pour the curry masala and adjust the water as per your preference. (don’t make it very thin) · Add salt and let it boil. · Now add the marinated pieces of fish to the boiling curry and cover it with a lid. Keep the flame on medium heat. · Let the curry come to a boil, turn off the flame once the fish is properly cooked. · Serve it hot with rice or any Indian bread of your choice.
SURMAI FISH FRY
My native Karwar style fish fry preparation served with Pomfret curry and rice. Ingredients: · Fish slices (Surmai) · Tamarind – small lemon sized · Garlic – 7-8 cloves · Ginger – 1 inch · Mustard seeds and Fenugreek seeds (slightly roasted) – 1 tsp together (just 6-7 fenugreek seeds) · Red Chili powder – 2 tbsp · Turmeric powder – ¾ tsp · Coriander powder – 1 ½ tsp · Salt · Water · Rava & Oil for frying
Method:
· Wash the fish slices in running water, let the water drain out, and then apply salt, leave it aside for 10-15 mins.
· Soak the tamarind in water for some time. Take a mixer grinder add soaked tamarind, ginger, garlic, roasted mustard seeds and fenugreek seeds. Grind until you get a fine smooth paste.
· Remove this paste in a bowl and add red chili powder, turmeric powder, coriander powder and salt. Adjust the consistency by adding water, do not make it very runny.
· Apply this paste to slices and keep aside for 8-10 minutes.
· Take a small plate with rava in it.
· Heat a frying pan and spread oil on it for shallow frying the fish.
· Coat the fish slices in rava and arrange the rava coated fish slices on the frying pan one by one.
· Spread oil from the sides of the pan. Remember not to cook on very low flame.
· After few minutes, flip to the other side, spread oil once again and fry for few more minutes.
· Flip it again and let it cook. Remove it from the pan once the fish is completely cooked.
· Enjoy this with any curry of your choice as an accompaniment.
*** You can adjust the red chili powder as per your family's preference. *** Same marination paste can be used to fry any fish of your choice. You can keep this marination in the refrigerator for a week. But store it in a glass air tight container.
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