Grilled pomfret cooked in spicy onion tomato masala gravy.
1 medium whole pomfret, cleaned and washed
Salt to taste
¼ tsp Tata Sampann Turmeric Powder
¼ tsp red chili powder
½ tsp + 1 tbsp oil
1 tbsp poppy seeds (khaskhas)
½ tsp cumin seeds
1 tsp mustard seeds
1 green chili
1 tsp onion seeds (kalonji)
2 green chilies, slit
1 large onion, finely chopped
1 tbsp ginger-garlic paste
1 cup fresh tomato puree
1 tbsp chopped fresh coriander leaves
Cooking Method :-
1. Take pomfret on a plate, sprinkle salt, Tata Sampann Turmeric Powder and red chili powder and ½ tsp oil mix well.
2. Heat remaining oil in a non-stick pan, add the pomfret and fry for 2 minutes on each side.
3. Meanwhile, for the paste, add poppy seeds, cumin seeds, mustard seeds, green chili and ¼ cup water in a blender jar and blend to a fine paste.
4. Remove the pomfret and place on a plate.
5. In the same pan, add onion seeds, green chilies and onion and sauté till the onion turns golden brown.
6. Add ginger-garlic paste and mix well. Cook for a minute. Add tomato puree and salt and mix well. Cook for 1-2 minutes.
7. Add the prepared paste and mix well. Add ¾ cup water and mix well. Cook on low heat for 2-3 minutes. Gently add the prepared fish and cook for 1-2 minutes and switch the heat off.
8. Garnish with chopped coriander and serve hot.