Masala pomfret

Dear Dear Cousins,

Hello! Before the pair of you jump down my throat for abandoning “the food cause” …let me reassure you both that it couldn’t be further away from the truth. I just needed some time off to concentrate on other things… and the fact that we met up in the interim just added to the lull.

I can see that Dakhina you have been pretty active. I loved your post honoring your mum, whatever she might say, in my eyes as in yours, she is a wonderful cook…her simple mutton curry is a legend… and her tomato posto (tomato and poppy seeds)..I could write reams about that alone. Mothers are unsung heroes, how many hours they slog over the stove making something delicious to eat without expecting any applause in return. Our childhood was all about good honest home cooked dishes, sweets, savories…they did it all and so effortlessly.I can absolutely understand your idea of a dish thrown together with easily available ingredients which in the end belies its simplicity.

The dish that I am going to share with you today, falls in this category. I first had it on the open beaches of Puri at a sea side shack serving up the days fresh catch. It was simply yum and has become quite a favourite with us.

Masala pomfret

Masala pomfret

Masala Pomfret

Ingredients ( Serves 4)

Pomfret or any other sea fish –    4

2 inch piece of Ginger

8-10 cloves Garlic

1tsp Black Mustard seeds( soaked in warm water)

2 Onions, finely sliced

3 Tomatoes, diced

1 bunch of Coriander leaves, chopped

Few Green Chillies, slit and deseeded

2 Lemons

Chilli powder to taste

Oil to fry

Salt to taste

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Method

Wash, clean and gut the fish, make slits on the body and keep aside.

Make a paste of the garlic, ginger, mustard seeds, coriander leaves with the juice of one lemon. Reserve a little for garnish. Rest of the marinade smear all over the fish and into the cuts on the skin. Keep aside for fifteen minutes.

In a non stick pan heat a little oil and fry the fish well on both sides. Keep aside.

In the same pan, heat a little more oil, fry the sliced onions till caramelised, add tomatoes, salt, chilli powder, green chillies. Cook till soft.

On a platter arrange the tomato onion masala, over this arrange the  fish, a little bit of the marinade , slices of lemon , chopped coriander and chillies.

Serve hot with rice.

Every time we eat this fish preparation, we are transported back to the beach of Puri, the salty air whipping at our hair, the sand between our toes and the  aroma of fresh sea food  tantalizing our taste buds!

Have fun trying this out.. promise to get back soon : )

Didi.

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4 comments on “Masala pomfret

  1. Rashmi says:

    What a wonderful wonderful thing for a little kid, and pardon me for saying this, but specifically for a little Indian boy to be so interested in cooking! You must be doing something very right! Most Indian mothers don’t want their sons cooking, so it was a pleasure reading this! I will certainly try this recipe. Can I use roasted rava or must it be raw?

    • Hi Rashmi,
      Thanks for your feedback…Yes i definitely want my son to grow up loving to cook..(his future girlfriend will bless me..ha ha)
      about using roasted rava in place of raw, well i haven’t tried that…but it should work, may need more time soaking
      in the curd than the raw one, dont you think. Please do try and let me know. also you can add shredded coconut as topping.
      do let me know how it goes.
      Thanks

  2. Rashmi says:

    Oops! This comment was of course meant for the Rava Uttapam post. Clumsy me.

  3. […] and herbs like Kasoori Methi…..am sure they would turn out equally lovely, just like your Masala Pomfret didi!  By the way, I miss your recipes Didi…when would be get to drool over some amazing […]

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