If I love to eat something for my main meals, it has to be fish. I love the sheer variety that is available as opposed to meat that is mostly chicken, beef, lamb and may be a few others. Don’t get me wrong, I love my meat but I do love my fish that much more. Hardly a week goes by where I don’t eat fish. So I thought I would share with you one of my curried fish dishes that even my not-so-fish-loving husband likes. It is pomfret curry. The fish has very little bones and the bones are soft. You can substitute any fish for pomfret.

Curried Pomfret Fish

Ingredients:

3-4 Pomfret Fish, cleaned and washed
1 cup finely sliced Onions
1-2 whole cardamom
small piece of cinnamon
1 tsp garlic paste
1/4 tsp ginger paste
1/2 tsp turmeric powder
1/8 tsp chili powder, optional and to taste
1 tsp paprika
1/4 tsp cumin powder
1/4 tsp coriander powder
1/3 cup diced tomato
fresh coriander leaves
green chilies
salt
oil
turmeric, chili powder for marinating the fish

Take the fish and cut a few shallow slits across the fish. This is to allow the spices to get inside the fish as you cook it. Now, coat them with a little salt, turmeric and chili powder or paprika. Set aside for about 10 to 15 minutes.

In a pan heat oil to pan fry the fish. Once the oil is hot, fry the fish lightly. Once fried, set them aside.

Reduce the oil from the pan till you have just enough to saute the onions. Add cardamom and cinnamon to the pan and cook until aromatic. Add onion slices and saute in medium heat until they are golden brown. Add ginger and garlic and saute for another 30 seconds. Add turmeric, chili powder, paprika, cumin, coriander and salt to the onions. Add the tomato and a little water and cook the spices for about 5 minutes or until oil separates. Arrange fish in the spice mixture and add a little more water. Cook for about 2-3 minutes and turn the fish carefully. You can skip this step you like. Just spoon over some of the spice mixture on top of the fish. Cook for another 2 minutes. At this point you should have a think gravy. Add green chili and coriander leaves. Now your fish is ready. Serve hot with plain rice or polau.

This will serve about 2-4 people depending on the side of fish and how many you would like to eat.