700 g (25 oz) Pomfret fillets
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
1 tsp (2 g) Turmeric (haldi) powder
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
10 Curry leaves (kadhi patta)
4 tsp (24 g) Ginger (adrak), chopped
5 tbsp (60 g) 2 oz Onions, chopped
90 g (3 oz) Tomatoes, chopped
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
3/4 cup (150 g) 5 oz Yoghurt (dahi), whisked
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
1 tsp (2 g) Turmeric (haldi) powder
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
10 Curry leaves (kadhi patta)
4 tsp (24 g) Ginger (adrak), chopped
5 tbsp (60 g) 2 oz Onions, chopped
90 g (3 oz) Tomatoes, chopped
1 tsp (2 g) Red chilli powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
3/4 cup (150 g) 5 oz Yoghurt (dahi), whisked
method
1. Marinate the pomfret fillets with half the salt, lemon juice, and turmeric powder. Keep aside for 15 minutes.
2. Heat the oil in a non-stick pan; fry the marinated fillets till they are golden brown. Drain and keep aside.
3. To the same oil, add mustard seeds and curry leaves and saute till the seeds crackle.
4. Add ginger and onions; cook till the onions soften. Add tomatoes and cook till the oil separates.
5. Stir in the red chilli powder, cumin powder, coriander powder, and the remaining turmeric powder. Stir for a minute.
6. Mix in the yoghurt. Boil and simmer for 7 minutes.
7. Lower the fried fish into the curry and simmer.
8. After 4 minutes, remove the fillets and place on the serving dish. Pour the curry on top.
9. Serve hot.
2. Heat the oil in a non-stick pan; fry the marinated fillets till they are golden brown. Drain and keep aside.
3. To the same oil, add mustard seeds and curry leaves and saute till the seeds crackle.
4. Add ginger and onions; cook till the onions soften. Add tomatoes and cook till the oil separates.
5. Stir in the red chilli powder, cumin powder, coriander powder, and the remaining turmeric powder. Stir for a minute.
6. Mix in the yoghurt. Boil and simmer for 7 minutes.
7. Lower the fried fish into the curry and simmer.
8. After 4 minutes, remove the fillets and place on the serving dish. Pour the curry on top.
9. Serve hot.
serving amount
serves: 4
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