Pomfret is one of our favourite fish and we cook it many ways. I remember, when I was young, pomfret was quite an unknown and unpopular fish in our locality and it was wuite cheap with respect to other fishes in the local market. My dad used to bring lot of pomfret during those days and I can remember taste of the typical ‘pomfret machh er jhol’ with plain rice after I came back from school hungyto the brim and gorge on this. When I had started cooking, pomfret was one of my favourite ingresients. You can look at various pomfret recipes here.
- Pomfret fish – 4
- Potato – 1, cut into straw
- Onion – 1, chopped
- Onion paste – 2 tbsp
- Ginger paste – 2 tsp
- Salt, turmeric, red chilli powder
- Dry red chilli, whole cumin
- Mustard Oil
- Slitted green chilli for garnishing
Smear some salt and turmeric onto the fish pieces and then fry them lightly. Keep aside.
In the same pan, add some more oil. Then add whole cumin seeds along with whole red chilli. Fry well.
Add chopped onion and fry till golden brown. Then add the onion paste and ginger paste. Fry till the raw smell is gone.
Make a paste of salt, turmeric and red chilli powder with very little water and add it to the pan. Fry well till the oil separates.
Add the potatoes and fry for 5 minutes over low heat.
Add 2 cups of hot water and when it starts bubbling, add the fried fish pieces. Mix carefully so that the fishes are completely immersed in water. Boil for 10 minutes or till the potatoes are cooked and the gravy reaches the desired consistency.
Adjust the seasoning and you are done. Goed well with plain rice.