Pomfret Fish Curry – Flavours of Konkan and a Bengali Bhaja with spring onions and potatoes

When anyone asks me what I would like as my LAST meal,I always say I’d like some fried pomfret so naturally when I go Indian grocery shopping I always check for this fish. Though I must admit, nothing beats the flavours one gets from fresh fish.But well just have to make do with frozen fish as the one I love is a Pomfret local to waters of the Indian Ocean.

This is a relatively simple recipe and does not require much effort but the marination is key as it can really give depth of flavour which is what we need.

I had 3 of these beauties to cook and couldn’t resist getting them to pose for my camera all dressed with the dangerously delicious spices that I rubbed into the fillets.

Pomfret with all the spices that are used in the curry.

Serves: 4 (with rice and a vegetable dish included)

Ingredients:

  • 3 medium sized white pomfret
  • 2 large tbsp coriander and green chilli paste
  • 1 tsp  of ginger garlic paste
  • 1 1/2 tsp Red Chilli powder
  •  1 tsp Turmeric
  • 3 -4 cloves of garlic cloves with skin on
  • 2 tbsp grated coconut
  • a pinch of Asafoetida/Hing to dust into the oil
  • 2 tbsp refined oil
  • Juice of 1/4th of a lime
  • Salt to taste

Method:

Ok it’s relatively easy making fillets after this fish has thawed thoroughly as it has very few bones, I like to remove the bit in the front with the eyes and the tail and also remove the fins then make fillets the size fit for a curry or fry.

  • Wash thoroughly and marinate with red chilli powder, turmeric,salt ,ginger- garlic paste,coriander- green chilli paste and set aside for at least 40 minutes.
  • After the marination is done,heat oil in a saucepan,add asafoetida just a tiny spritz and throw in the crushed garlic cloves with their skins on and as they start to brown add the marinated fish n toss it around for about half a minute.
  • Add enough water to cover the fish and cook on a low flame.
  • As the water begins to boil add in the finely grated fresh coconut and stir in well till the curry is nice and thick.
  • Simmer till the fish is cooked and squeeze the lime into it.
  • Serve with steaming hot rice and allow yourself to enjoy this simple yet classic fish curry, an everyday fare in the houses along the coast of Konkan and a great treat in ours.

These beautiful flowers are on stalks of fresh spring onion!! Unexpected, I know right?!! My ma (in-law) very patiently chopped these stalks, created this cute little spring onion floral display and the whole idea of this photograph with books we are currently reading is hers.

Spring Onion Bouquet

I was so excited to see them and had to buy myself two bunches and look for a Bengali Bhaja or bhaji (Marathi) sabji/sabzee (Hindi).Found a lovely food blog called Hamaree Rasoi and you can read the recipe here.

Peyajkoli Batata bhaja

Spring Onion and Potato Bhaji

Needless to say the meal was supremely satisfying and we all slept with gentle snoring now and then …tmi- oh yes totally 😉

Pomfret curry with steamed rice and pejaykoli bhaja

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12 thoughts on “Pomfret Fish Curry – Flavours of Konkan and a Bengali Bhaja with spring onions and potatoes

  1. I love love love Pomfret! My grandparents lived in Mumbai and every time I went to visit I would have this dish, hot from the tandoor. Yummy! I had no idea you could buy it here.

    • Hey Tina! they have a Tandoor,how cool is that!! I wish I had a garden here would deffo procure one! You can only get frozen promfret at Indian stores here,sighhh…but am happy with that for now!

  2. Manjiri mam,
    For fish lovers, a new outlet has opened named “Curry Leaves”. Its a authentic Kerela food take-away. Pls do visit next time you are in Pune. Its at Maharaja Complex, Paud Rd at old Chitale Bandhu shop.

  3. Pingback: Fish Fry with a Konkani style batter | Keli Paan
  4. Pingback: Egg Curry/Anda Curry/अण्डा कारी from my college days | sliceoffme

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