Friday, August 07, 2015

Pomfret Doi Maach - Pomfret in Yogurt Sauce

Pomfret Doi Maach
Pomfret reminds me of our stay in Bombay (now known as Mumbai). At the time we lived there in the mid '70s, river fish like those found in Kolkata (formerly Calcutta) were hard to come by. It was a huge adjustment to switch to ocean fish among which pomfret was the most palatable. The fishy aroma can be toned down by marinating pomfret in garlic paste.

2 pomfrets, scored
1 Tbsp. Shan tandoori masala
1 tsp. Kashmiri mirch/paprika
5.3 oz. tub of Greek yogurt, whipped
1 tsp. ginger paste
1 tsp. garlic paste
4 Tbsp. vegetable oil
1 tsp. fennel seeds
Salt to taste
1/4 tsp. sugar
2 green chilies, sliced
Chopped cilantro for garnish
  1. Rub pomfrets with 1/4 tsp. salt & 1/4 tsp. turmeric.
  2. Stir next 5 ingredients & marinate pomfrets in this mixture for an hour.
  3. Heat oil in a skillet over medium-high heat and sputter fennel seeds.
  4. Brown fish for 4 minutes on both sides and pour yogurt sauce over fish.
  5. Adjust salt to taste & simmer over medium-low heat until oil resurfaces.
  6. Add sugar, sliced chilies and simmer for another minute.
  7. Garnish with cilantro and serve over steamed basmati rice.

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