How to Make Maharashtrian-style Pomfret Fish Curry in 35 Minutes

Ingredients

• 2 whole pomfrets without headsmall
• 1 tomato purée
• 1 sprig of curry leaves
• 2 tbsp oil
• saltas needed
• 1 tsp Green Chilliminced
• ¼ tsp minced ginger
• ½ tsp minced garlic cloves
• ½ tsp ½garam masala
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• wateras needed
• 2 tbsp coconut milk
• 1 tbsp Coriander leaveschopped

Let’s cook

1. Mix turmeric, red chilli powder, garam masala, green chilli, salt, garlic and ginger to make a thick paste. Thoroughly wash the pomfret, pat dry and make slits on it. Stuff the paste into the slits and coat the pomfret completely. Set aside for 20-30 minutes.

2. In a pan, heat oil, add the curry leaves and tomato puree. Sauté well and cook the puree until the oil slightly separates from the sides. Add a little water and gently place the marinated fish in the curry, cover and cook for about 5-7 minutes on low flame. Flip the fish occasionally. Now, add the coconut milk and simmer for another 2-3 minutes.

3. Sprinkle some coriander leaves and serve hot with plain rice.