Pompfret Fish Curry Recipe

Cooking Directions

• STEP 1.Marinate the fish fillets with turmeric powder and salt. Pan-fry them until golden brown. Set aside.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and chopped onions. Saute until onions turn golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and tamarind pulp. Cook for a minute.
• STEP 4.Add coconut milk and water. Bring the gravy to a boil and simmer for 10-15 minutes.
• STEP 5.Add the pan-fried fish fillets to the gravy and cook for another 5 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or naan.

Cooking Tips

• You can use any firm white fish fillets instead of pomfret.
• Make sure to cook the fish fillets on medium heat to ensure they are cooked through without becoming dry.
• You can adjust the spice levels according to your preference by adding more or less red chili powder.

Storage and Serving

• Pompfret fish curry is best served hot.
• You can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.