Pomfret Fish Curry

 

The ideal size for a Pomfret is between 475 to 500 grams. Its delicate, white flesh lends itself admirably to several cuisines. It is found in the deep Indian ocean, therefore the catch is small resulting in a high demand.This pushes the price up.

My husband bought frozen ones from our local fishmonger, Golborne Fisheries in the famous Notting Hill.  It had been in the freezer for about six months during the Covid lockdown, so he decided to rescue it in his fish curry.

 Ingredients:-

A Pomfret fish, cut into chunks 

A dried lemon or lime (stick a knife in it to let the aroma spread)

Ghee to fry

Chopped and diced onion

Four cloves of garlic, crushed

8 cardamons

A teaspoon of cumin seeds

A teaspoon of crushed cumin

A teaspoon of crushed coriander seeds

8 cloves

A teaspoon of Nigella Seeds

A tablespoon of turmeric powder

Two teaspoons of hot curry powder

A tin of good quality tomatoes or fresh tomatoes, skin removed if preferred

A splash of water, to allow the fish to cook

Salt and black pepper

Coriander, washed, dried and chopped for a garnish

METHOD:

Melt some ghee in a large saucepan.  Fry the onions and garlic until golden brown.  Add the spices and the pomfret fish cut into chunks. Season with salt and pepper.  Add the tomatoes, dried lemon and water and simmer for half an hour.

Serve with pure white basmati rice and garnish with coriander.