Showing posts with label Pomfret Fish. Show all posts
Showing posts with label Pomfret Fish. Show all posts

Wednesday 9 September 2020

Pomfret Macher Tel Jhal

This is a quick and easy Bengali recipe to go with steamed rice. This dish is one of our family’s favourite dish, my mother use to make it. It’s supposed to be bit spicy and tangy.

1 big size Pomfret cut, sliced and cleaned 
1 medium size Tomato chopped 
2 to 3 Green Chillies slit
Few Coriander leaves chopped 
1/2 tsp Nigella seeds 
Salt to taste 
3/4 tsp Turmeric powder 
1/2 cup Mustard Oil to fry the fish
Few drops of Mustard Oil to drizzle  

Take the sliced pomfret pieces, apply 1/2 tsp turmeric and salt, heat the oil and fry the fish slices until brown in colour. Remove the fried fish pieces, keep it aside. Remove the excess oil and keep around 2 tbsp oil in the wok. Add the nigella seeds and green chillies. Sauté the nigella seeds for few seconds. Add the chopped tomato, salt and remaining turmeric powder. Stir and cook until the chopped tomato is mushy. Add a cup of water and let the gravy simmer. Add the fish pieces and continue to cook for 2 to 3 minutes more. Switch off the flame, sprinkle the chopped coriander leaves and drizzle little mustard oil over the gravy. Serve this dish with steamed rice. 


Saturday 15 August 2020

Grilled Pomfret served with Sautéed Vegetables - Mashed Potato and Butter Lemon Sauce


We enjoy having continental dinner once in a while. Let’s see how it’s made.. 
Butter Lemon Sauce
2 tbsp Flour
Salt to taste
1/2 tsp Pepper powder 
1/2 tsp dried Parsley 
Juice of 1/2 Lemon 
1 cup Milk
1 tbsp Butter 

Take a pan, add butter, let it melt, add flour, sauté it for few seconds, add milk little at a time and keep on stirring so that no lump forms. As the sauce thickens, add salt, pepper and parsley. Switch off the flame. Let the sauce cool down. Add the lemon juice and stir. 

Mashed Potatoes 
2 big size boiled potatoes mashed 
2 tbsp Fresh Cream
1 tsp Butter 
Salt to taste 
1/4 tsp Pepper powder 

Add all the above ingredients into a bowl and mix all the ingredients very well. 

Sautéed Vegetables 
4 to 5 medium size Cauliflower florets 
Few French Beans
1 medium size Carrots cut into thick strips
1 small size  Sweet Potato cut into thick strips 
Salt to taste 
1/2 tsp Pepper powder 
1 tbsp Butter 

Take a pot, add water and salt into the pot, add the vegetables, let the vegetables boil until it’s cooked, drain the water out, take a pan, add butter, let the butter melt. Sauté the vegetables for a minute, add pepper powder and switch off the flame. 

For the Grilled Pomfret 
3 Whole cleaned Pomfrets 
Juice of 1/2 Lemon 
Salt to taste 
1 tsp Pepper powder 
1/2 tsp Garlic paste 
1 tbsp Butter or Olive Oil 

Marinate the fish with salt, pepper, garlic paste and lemon juice and keep it for 30 minutes. Take a grill pan, apply butter or oil on the grill pan, place the pomfrets. Cook the pomfrets until brown on both the sides. 

To Assemble - 
Take a plate. Place the grilled pomfret on the plate. Place some sautéed vegetables and some mashed potatoes. Pour the lemon butter sauce over the fish. Garnish with a piece of tomato and parsley.. 

Tuesday 21 August 2018

Asian Style Steamed Pomfrets in Banana Leaves

This steamed pomfrets are healthy as no oil is added to the dish. I have used Asian herbs and spices for the paste. It gives a strong flavour and aroma to the dish. Serve this dish with hot steamed rice. 

For the Paste
  • 1 small Onion cut into pieces 
  • 1 small piece of Ginger 
  • 6 Garlic Cloves 
  • 2 Red Dried Chillies 
  • 2 Fresh Red Chillies or 1 tbsp Pickled Chillies 
  • 1/4 cup Coriander Leaves chopped 
  • 2 Lime Leaves 
  • 1 Lemongrass stalk
  • 1 tsp Shrimp paste
  • Salt to taste 

Grind all the above ingredients into a paste.

For the Steamed Pomfrets 
  • 2 Whole Pomfrets cleaned, slit and marinated with salt 
  • Ground paste
  • 2 Banana Leaves cut into medium size pieces and washed
  • String 
Apply the paste on the Pomfrets. Let it marinate for 30 minutes. Take 2 to 3 pieces of the banana leaves and arrange them. Place the pomfret along with the marination on the banana leaves and wrap the banana leaves from all the sides. Tie it with a string. Take a steamer. Place the packed pomfrets into the steamer and steam the pomfrets for 20 minutes. Before eating cut open the strings, open up the banana leaves and serve it hot with steamed rice. 

Saturday 23 June 2018

Fried Whole Pomfret served with Steamed Vegetables and Creamy MangoGarlic Sauce....

This time I wanted to try some quick vedesi khaana for my friend who came over for dinner at my place. This is a wholesome dish and is easy to make. The Creamy Mango Garlic Sauce an be made a day in advance and can be kept in the fridge. 

For the Creamy Mango Garlic Sauce
  • 1 cup Ripe Mango Pulp
  • Juice of one Lime 
  • 5 Garlic Cloves
  • 1/2 tsp Roasted Cumin seeds
  • 1/2 tsp Chilli Flakes
  • Salt to taste
  • 1 tbsp Sugar
  • 1/4 cup Grapeseed Oil or Olive Oil

Add all the above ingredients into a blender. Blend the ingredients until smooth and creamy.

For the Fried Pomfrets
  • 8 medium size Pomfrets
  • 2 tbsp Lime Juice
  • Salt to taste
  • 1/2 cup All Purpose Flour
  • 1/2 cup Oil

Marinate the Pomfrets with salt and lime juice. Keep it aside for 30 minutes. Add little salt into the all purpose flour and mix it. Take some all purpose flour on a plate. Take a fish and coat the fish with all purpose flour. Repeat the process with other fish. Take a pan, add oil. Let the oil heat up. On a medium flame fry the fish until golden brown from both the sides. Remove the fried fish on a paper towel. 

To Assemble the Dish
  • Pan fried Pomfrets
  • Creamy Mango Garlic Sauce
  • Steamed Vegetables (Cut into long thick strips and steamed and toss it with a cube of Butter, Salt and Pepper - Carrots, French Beans and Potatoes)
  • Parsley or Cilantro chopped
  • Slice of Lime

Take a serving plate. Place a fried Pomfret on the plate. Add some assorted steamed vegetables on the sides. Drizzle the Creamy Mango Garlic Sauce on the fish, sprinkle some parsley or cilantro leaves and garnish with a slice of lime. Serve it hot. 

Monday 6 November 2017

Manji Pulimuchi

Pulimuchi is a sour and spicy Mangaloren Style masala gravy dish cooked with fish or chicken.
The gravy can be dry or semi dry as per one’s choice. This is a finger licking dish that can be served with Rice or Neer dosa.
Here I have used Pomfrets.

For the Masala Paste
20 or more Red Guntur Chillies as per the spiciness required - Soaked in water for 30 minutes
2 Onions chopped
16 Garlic Cloves peeled
1 small Ginger chopped
1 Green Chilli
1 1/2 tsp Tamarind Paste
10 Pepper Corn
1 tsp Cumin seeds
1 tsp Coriander seeds
Salt to taste

Grind the cumin, coriander and pepper till it is in powder form. Grind the onion, ginger, garlic, green chilli and 1/2 of the red chilli along the powder into a fine paste. Add the remaining red chillies, tamarind, salt and little water and grind the all ingredients together into a thick fine paste.

For the Pomfret Masala Gravy
4 medium size Pomfret marinated with Turmeric and Salt for 15 minutes
Few Curry Leaves
Masala Paste
1/2 cup Coconut Oil

Take a flat pan. Add the oil and heat it. Add the masala paste, stir fry it for 2 minutes. Add the curry leaves. Continue to stir fry for another minute. Spread the masala on the pan. Place the pomfrets in the masala. Apply some of the masala on the top part of the pomfret too. Cover and let it cook for 5 minutes on a low flame. Remove the lid. Turn the pomfrets. Cover and cook the pomfrets father till the oil from the masala releases and the pomfrets are done. Serve the Pomfrets with Neer Dosa.

For the Neer Dosa Recipe click on the link given below....

Saturday 7 October 2017

Vavval Meen Varuval / Tamilnadu style Pomfret Fry

This spicy fish fry is good to be served as an appetizer or starter. The fish is marinated with the  ground paste. It is shallow fried and served hot. 

For the Ground Paste
10 Big Garlic cloves
4 Byadgi Chillies
4 Guntur Chillies
12 to 15 Curry Leaves 
2 tbsp Roasted Split Grams 
1 tsp Pepper Corn
1 tsp Coriander Seeds
3/4 tsp Cumin Seeds 
1 tsp Turmeric powder 
3 tbsp Lime Juice 
Salt to taste 

Grind all the above ingredients together. Add 1/2 cup water and further grind the ingredients into a smooth fine paste. 

To Fry the Fish 
8 pieces of medium size whole Pomfret cleaned and give cuts on both the sides of the fish
Ground Paste 
Oil for shallow frying 

Apply the ground paste on both the sides of the fish. Let it marinate for 30 minutes. Heat oil in a pan. As the oil is hot, gently place the fish in the oil. Fry on both the sides till golden brown in colour on medium low flame. Remove the fried fish on an absorbent paper towel. Serve it hot with onion, tomato and lime.

Monday 25 September 2017

Fish Caldino / Caldin ( Mild Fish Curry )

It's a Goan dish. It's a mild yellowish colour curry which is served as a side dish. This curry can be made with any vegetables or fresh fish. Surmai, pomfret or prawns are used to make this curry.  The curry though mild, is quite flavorful.
This can be served with hot rice or pav.

To make the Caldin Juice
1 fresh Coconut grated
4 Garlic cloves
2 Cloves
1 small piece of Cinnamon
10 to 15 Black Pepper Corn
1 tsp Cumin seeds
1 tbsp Coriander Seeds
1/2 tsp Turmeric powder
1 tsp Tamarind Paste
2 cups of warm Water

Blend all the above ingredients together in a blender along with the warm water.  Strain this through a strainer to get a thick Caldin juice. Add 1 cup of water to the residue and strain out a thin juice. Keep it aside.

For the Curry
3 medium Pomfret sliced and cleaned 
1 medium size Onion chopped 
1 medium size Tomato chopped 
1 tsp Ginger minced 
2 Green Chillies slit
1/4 tsp Sugar 
Salt to taste
2 tbsp Oil 

Take a wok, add oil. Let it heat. Add the chopped onions, sauté it till translucent. Add the chopped tomato, ginger and green chillies. Stir and cook for 2 minutes. Add the thin juice and let it simmer. Apply little salt on the fish. Add the fish into the wok. Let it simmer for a minute. Turn the fish. Add the thick juice and continue to simmer. Add the salt and sugar. Let it simmer till the fish is cooked. Serve hot with steamed rice or with pav.

Saturday 24 September 2016

Jamaican Jerk Fish Wrapped in Banana Leaf and Steamed.....

When yesterday morning one of my friend shared with me a Jamaican Jerk Chicken recipe..... I instantly fell in love with the easy recipe. The spices in this dish are full of flavours... enough to linger around your tastebuds.. I decided to make it.. with a twist...
I have adapted the recipe as per my convenience and experimented it with fish.. wrapped in banana leaf and steamed it..... This dish can be served as a starter.

For the Jerk Spice

1 tsp  Garlic powder
1/2 tsp Onion powder
1 tsp Hot Chilli powder
1/4 tsp Pepper powder
1/8 tsp Cinnamon powder
1/8 tsp Nutmeg powder
1/8 tsp Clove powder or 2 Cloves
1/2 tsp All Spice powder  ( I did not use the powder... but I have the all spice plant at home so substituted it by roasting 3 leaves and grinding it)
1/4 tsp Chilli flakes
1/2 tsp Brown Sugar
Salt to taste
1/2 tsp Dried Thyme
1/2 tsp Dried Parsley

Mix all the above ingredients and blend it in a blender.

For the Steamed  Fish
Any whole Fish.. I used 3 medium size whole Pomfrets cleaned and slited
Jamaican Jerk spice
Salt to season
3 tbsp Olive oil
Juice of 1 Lime
Banana Leaves cut into rectangular shape

Take the fish. Rub salt and lime juice and let it stand for 15 minutes. Mix the Jerk spices with olive oil. Rub the Jerk spices and let it marinate for 2 hours or more. To make the banana leaf more pliable, slightly warm up the banana leaves over low flame for few seconds. Apply oil on the lighter side of each leaf. Place the fish on the leaf. Add the marinated juices on the fish. Wrap the fish in the banana leaf. Heat up the pan. Brush some oil in the pan. Cook it covered on medium high flame for 10 minutes on each sides. Serve it hot with lime slices.

P. S. Instead of steaming the fish you can grill it too.

Tuesday 13 September 2016

Pomfret Tikka Masala Fry....

This dish can be eaten as starter or side dish. I have made this dish with my easy peasy homemade tikka masala powder. It is spicy and mouthwatering. Sprinkle with chat masala. Serve it hot with salad and lime.

Marinate the Fish - Stage 1
2 Big or Medium Size whole Pomfrets clean and slited sideways.
1 Lime
Salt to taste

Marinate the fish with lime juice and salt for an hour.

Marinate the Fish  - Stage 2
3 tbsp  Tikki Masala powder

Apply the masala powder on the fish properly and let it marinate for 4 hours or more. 

For Frying the Fish
Marinated Fish
1/4 cup Rice Flour
Oil to deep fry the fish
Salad and lime to garnish...
Sprinkle of Chat masala

Coat the fish lightly in rice flour and deep fry it in hot oil till cooked and crispy. Sprinkle with chat masala. Serve it hot with salad and lime.

Quick Homemade Tikka Masala Powder 

1/4 tsp Coriander powder 
1/4 tsp Cumin powder 
1/2 tsp Garlic powder 
1/4 tsp Ginger powder 
1/2 tsp Onion powder 
1/2 tsp Chilli powder 
1 tsp Kashmiri Chilli powder 
1/4 tsp White Pepper powder 
1/2 tsp Garam Masala powder 
1/4 tsp Salt 
1 tsp Corn flour 

Add all the above ingredients in a grinder and grind it together, so that all the above ingredients blend well together. 

Thursday 1 September 2016

Paplet a Che Hirwe Kalwan.....

Pomfret cooked in Green Curry

It is a Konkani dish, cooked in green coriander paste. Green coriander leaves, green chillies, garlic, ginger, onion, coconut, tamarind and cumin seeds are use to make the wet paste. The pomfret is then cooked in the wet paste. This dish can be eaten with rice. 
I have adapted the recipe as per my convenience.
In this recipe I have not used Tamarind paste and have added a tomato in the gravy. 

For the Wet Paste 
1 small bunch of Coriander leaves cleaned 
4 tbsp freshly grated Coconut or Desiccated Coconut 
1 small Onion chopped 
6 to 8 Garlic cloves 
1 small piece of Ginger 
4 or more Green chillies cut into pieces 
1/2 tsp cumin seeds

Add all the above ingredients in to a grinder, add 1/3 cup of water and grind it in to a thick paste. 

For making the Pomfret Curry 
2 medium size Pomfret cut into 2 pieces or you can make more pieces as per your choice 
1 Onion chopped 
1 Tomato chopped 
2 Green chillies slit and cut into pieces 
Few Curry leaves 
Few Coriander leaves chopped for garnishing 
1/4 tsp Mustard seeds 
Salt to taste 
1/2 tsp Turmeric powder
Wet paste  
3 tbsp Oil 

 Marinate pomfret with salt and 1/4 tsp of turmeric powder. Take a wok or a chatti. Add oil and heat it. Add the mustard seeds and let it crackle. Add the curry leaves and green chillies. Saute it for a minute. Add the chopped onion. Sauté the onions till translucent.  Add the green paste. Stir and cook for 3 minutes. Add the chopped tomato, salt and remaining turmeric powder. Stir and cook it another 1 minute. Add a cup and a half of water. Let it simmer for 2 minutes. Add the pomfrets. Cover and cook for 5 to 7 minutes. Garnish it with coriander leaves. Serve hot with hot steamed  rice.

Wednesday 19 August 2015

Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti

I studied in a Parsi school and had many Parsi friends..I attended many Parsi weddings and Novjote ceremonies where variety of food was served in on a Banana leaf.... Lemonade or Dukes Raspberry drink was also severed along with the food.. So today going back to my childhood days and remembering my Parsi friends I cooked...
Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti and Nimboo Pani

Brown Rice
1 cup Basmati rice washed and soaked in water for 30 minutes
1 large onion sliced
4 Cloves
3 Cardamoms
1 small piece Cinnamon
4 Pepper corns
1 tbsp Sugar
Salt to taste
2 tbsp Oil
Take oil in a pot. Heat it, add cloves, cardamom, cinnamon and Peppercorn. Sauté it for 2 seconds. Add the onion and fry. While the onion is frying.. Caramelised the sugar, add 1/4 cup water in the sugar. Once the onions are brown in colour. Add the caramelised sugar water, 2 cup more water and salt. Let the water boil once. Add the rice and cooked till done.
1/4 cup yellow lentils
3 tbsp split Bengal Gram
3 tbsp split Green Gram
3 tbsp split Egyptian Lentils
1/2 cup Pumpkin-peeled and diced
1/2 cup Egg plant diced
1 Potato peeled and diced
1 cup fenugreek leaves washed and chopped
1  Onions grated
1 Tomato grated
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp turmeric powder
3 tbsp Dhansak masala
Salt to taste
1 tbsp Lemon juice
Take a pressure cooker. Add all the soaked dals, vegetables, salt and turmeric powder. Add 3 cups of water and pressure cook it. After the pressure releases, blend the dal  with a blender. Take a wok. Add oil and heat it. Saute onions, garlic and ginger, till they turn light brown in colour. Add the tomatoes and dhansak masala and saute it till  2 minutes. Add the seasoning to the dal, then simmer the for  5 minutes. Shut the flame and add lemon juice. Serve hot.
P.S.  I have made it vegetarian. But 250 grams Mutton cubes  are to be add in the dal while pressure cooking the dal.. After the pressure releases. Take the mutton cubes out and keep it aside. Blend the dal and then add the mutton pieces back into the dal. Rest of the process is the same.   

Masala Pomfret Fry
4 medium size Pomfret fish
1 tsp Garlic paste
1 tbsp Lime juice
1/2 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Cumin powder
Salt to taste
1/2 cup Simolina
Oil for shallow frying
Apply all the powder masala, salt, Garlic paste and lime juice on the pomfrets. Marinate and keep it for an hour. Sprinkle Simolina on the fish. Heat oil in a pan and fry the fish till golden brown in colour. Serve it hot with sliced onions and lime..

Salli Boti
500 grams  Chicken or Mutton cubes
6 Dry Apricotes
1 Onions finely chopped
1 Tomato finely chopped
1 tsp Ginger  paste
1 tsp Garlic  paste
1/2 tsp  Red chillies powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar
1 tbsp Vinegar
2 tbsp Oil
2 tbsp chopped Coriander leaves
Salli or  Potato chips, for garnishing
Take a bowl and marinate the meat with ginger, garlic and salt for 3 hours. Heat oil in a large pan and add the chopped onions. Fry to a light brown. Add the marinated meat into the pan, sprinkle the dry powder  spices and sugar,  sauté for 5-7 minutes. Add few tbsp of water to avoid burning. Add the tomatoes, apricots and 2 cups of water. Cover and cook tiĺl the meat is tender. Add vinegar and chopped coriander,  simmer for another 3-4 minutes. Add the Salli on top of the meat. Serve hot with rice.

Friday 12 June 2015

Fish with Ripe Mangoes, Drumstick and Brinjals

Fish with Ripe Mangoes, Drumstick and Brinjals
8 pieces of pomfret fish or any small fishes cleaned and marinated with salt and turmeric powder
1 ripe Mango chopped
1 big Brinjal cubed
2 drumsticks cut into pieces
1/4tsp each of coriander seeds, Fenugreek seeds, mustard seeds, cumin seeds.
6 curry leaves
1 dry red chilli
Salt to taste
1 tsp Jaggary
1 tbsp oil
For the paste
1 ripe mango pulp
1/2 tsp of  coriander seeds, Fenugreek seeds, mustard seeds, cumin seeds.
1/2 turmeric powder
1 green chilli
2 red chillies
1 small garlic pod
Grind the above ingredients into paste.
Take a kadai. Add oil. Let it heat. Add all the seeds, curry leaves and red chilli. Let the seeds crackle. Add the paste. Saute it for few minutes. Add the Brinjal and drumsticks. Stir it. Add salt. Add 2 cups of water. Cover and cook the vegetables till tender. Add chopped mango, fish and Jaggary. Cover and cook for 10 minutes more. Garnish with chopped coriander leaves.