Autumn colours have started showing up here,a tinge of orange and yellow is what I look forward to in a particular fall season.But sometimes it gets little painful if you have a big backyard to clean up.
Days are becoming shorter in this part, usually sun comes out at 7.30 and it goes down early too.
My day starts at 5.30 in the morning and ends at 10 in the night.Well life suddenly has become little hectic with the additional work that needs to be done on your own here.In this trying and testing time I now recall how free I was at home, with my house maid doing all the honour .
Back to reality , daughter has started her school ........but I can see her little discomfort when she comes back from her school......she kept telling about her friends back in home.Somehow I feel our little children suffer most , out of these uncertain relocations.They become mute spectators and suffer most.That makes me even more ire about things here.Anyways life doesn’t mean always bed of rosses……..but I wish I can make it at least for my lil one.
Now to the recipe for spicy pomfret curry
I have heard so much about Goan Curry that I was so eager to try this .Yes ,this is greatly inspired by the Goan fish Curry and our own Bengali prawn malaicurry.The regions are different but somehow there is a marked similarity in the ingredients and upto the certain extent the method of preparation.
Coconut milk forms the base of this curry and together with some chopped onions/ginger/garlic and few dry red peppers ,adds a nice balance of sweetness and hotness.
And how far it’s authentic , that I don’t know ,but the dish was throughly enjoyed by my Lil one,which remained my biggest concern till now whenever I prepare anything.
I made it as part of my duporer Khabar , with it also made Shorshe darosh,Moonger dal.
Pomfret Coconut Curry
Silver pomfret -2
½ tsp of turmeric powder
2 tsp of red pepper powder
1 medium size onion chopped
½ inch ginger chopped finely
2-3 garlic cloves
2 bay leaf
Coconut milk ½ cup or coconut cream paste 3-4 tsp
1 small tomato chopped
3-4 tbs of cooking oil/vegetable oil
Clean the fish, cut open and take out gills etc..clear the gut with running water.I have used frozen fish that needs to be thawed before being cut and marinated.Make the fish to half,this helps in frying up the fish evenly.
Marinate it with salt and turmeric powder,keep aside.
Meanwhile chop onions,ginger and garlic and tomato.
Now heat up a deep bottom pan,add oil and fry the fish pieces to a nice brown colour.Take them out.
Now at this point, add some more oil, add in bay leaf, chopped onions/garlic/ginger and fry them very well ,till the colour changes.
Add in dry red pepper teared in between, turmeric powder, red pepper powder.
Fry this masala very well .Add in tomato(if you don’t like it ,there is no need of adding it)
Add in lilttle water and fried fish, let it simmer there for 4mints.
It’s time to add coconut milk. Add and let it simmer for some more time till the gravy thickens a bit.
I have used coconut paste for the above recipe,which is available here, just add in 3-4 tsp of the paste,that works fine ,and if you get fresh coconut milk ,nothing is better than that.
You may also like to see another recipe ,then visit here
Happy Cooking Friends