My Pomfret Curry

I was tired of eating Chicken throughout last week hence decided to make some Fish for Dinner last night. This dish is a pretty regular one at my home but I forget to write down the recipe each time. Bengali and their unquenchable thirst for Shorshe bata (Mustard Paste) in Fish recipes is World famous, I am extremely fond of it too. However, I have inherited my Mother’s ‘Heart Burn Syndrome’ right after eating anything with Mustard Paste in it, hence I avoid it as much as possible; the last thing I would want after a tiresome day at work is a heart burn.

This recipe has the Nigella Seeds-Green Chilli combination (Kalo Jeere – Kancha Lonka) like so many Bengali Fish preparations & also has my Mother’s Jhol er Aloo (the way she cuts the Potatoes while preparing a plain light Fish curry) – perfect for a Dinner (NOTE : on a weekday) for a loving couple living far away from home and their Mother’s cooking.

Here is what you will need to make my Pomfret Curry:

Pomfret Fish – 2 – medium – cut from between into 2 each – hence 4 pieces

Onion – 1 medium – thinly sliced

Tomato – 1 medium – chopped

Potato – 2 medium – sliced like shown in the picture

Green Chillies – 4 – slit

Ginger – 1” piece – grated

Garlic – 5 cloves – grated

Red Chilli Powder – 1 tsp

Turmeric Powder – 1tsp

Cumin Powder – 1 tsp

Coriander Powder – 1 tsp

Nigella seeds / Kalonji : 1 tsp

Mustard Oil (Best for any Bengali Fish preparation, use any other cooking oil if you do not have Mustard)– 3 tbsp

Salt to taste

Sugar to balance

Preparation:

·         Wash the Fish clean, pat dry, smear some Salt n Turmeric on it and set aside for 15 minutes

·         Heat 3 tbsp of Mustard Oil in a Pan till smoking

·         Add salt to the oil (This does two things 1. When you add the Fish, it does not splutter & burn you the way it would if Salt is not added and 2. The skin of the Fish does not stick to Pan and come off if Salt is added to smoking oil)

·         Bring down the heat to medium and fry the Fish pieces for about 3-4 minutes on each side and keep

·         In the same Oil add the Nigella seeds

·         Add the Green Chillies

·         Once they splutter add the sliced Onions

·         Once Onions start to caramelize, add the grated Ginger and Garlic

·         Once Ginger and Garlic are done add the sliced Potatoes

·         Once Potatoes get a golden tinge, add the chopped Tomatoes

·         Wait till the Tomatoes cook a little, mix well and add the dry spices & Sugar (I did not add any more Salt to the dish as the Oil already had enough salt from the fried Fish)

·         Once the dry spices are cooked, add enough water for the Potatoes to boil and cover

·         When the Potatoes are nearly done, remove lid and add the Fish pieces and make sure they soak in the juices of the Curry.

·         After about 8-10 minutes (5 on each side) after Fish is added, the dish should be done

·         Garnish as you wish and serve with Plain White Rice