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Sunday, February 22, 2015

Pomfret (রূপচাঁদা) Cooked in Cilantro-Coconut Gravy


For the past couple of weeks, I have been super busy at work. Have been staying late at work almost every other day. Generally this leaves me with a crappy mood, but this time around, there was so much work that I didn't even have the time to rant about  it! But it always feels better if after such a long day, a Bong gets to relish some soul food at dinner, that is machh-bhat (মাছ-ভাত) / rice and fish curry. I recently prepared this Pomfret curry and it turned out absolutely awesome; sharing the recipe with you.


Ingredients:
Pomfret (রূপচাঁদা) - 3 (Whole fish)
Nigella Seeds / Kalojeera - 1/4 Tsp
Ginger Paste - 2 Tbsp
Shredded Coconut - 3 Tbsp
Green Chili - According to Taste
Cilantro - 1 Cup
Poppy Seed - 1 Tbsp
Mustard Powder - 1 Tbsp
Turmeric Powder - 1/2 Tsp
Cumin Powder - 1/2 Tsp
Salt
Mustard Oil
Water (Hot/Warm)


Preparation:
Clean the fish nicely. Smear turmeric, salt and some cumin powder on it and keep aside for a while.
Dry grind mustard, poppy seeds and then make a paste of it with water. (You can wet grind too)
Grind coconut, cilantro and green chilies together with 1/4 cup of water to make a paste.
Heat mustard oil in a deep pan. Fry the fish on both sides evenly on a medium flame. Keep aside.
Next heat oil in an wok, add the nigella seeds/kalojeera.
Add ginger paste, fry until an aroma comes out.
Now add coconut-cilantro-chili paste and fry for about a minute.
Add the mustard-poppy seed paste. Add salt. Mix well and fry it on a low flame for couple of minutes.
Add 1 cup of water and mix well.
Finally add the fried fish and cook it uncovered on medium heat for 5 minutes or until you get the desired consistency.


1 comment :

Debashree Das said...

darun dekhte hoeche...ami sure khete tar thekeo beshi bhalo hoeche...