Pomfret Curry (Kujit)
Pomfrets..this fish just brings a yummy memory, every time. Along coastal India, almost every community has a recipe for this delicacy.
The following recipe is an minor adaptation of the Pomfret Curry called Kujit, from the famous East Indian Chef Michael Swamy. This recipe has been modified to suit home cooks. The traditional technique of slivering onions and green chilies as opposed to chopped fine; adding water as opposed to the fish stock, (mentioned in the recipe book), cause home cooks rarely keep fish stock on hand. What I found unusual was the addition of aromatic spices...cardamom, cinnamon and cloves...it's a remarkable change and a vibrant aroma.
Overall, a lovely recipe and a must try.
Ingredients
1 Large Pomfret (cut about 3/4 inch pieces..the tail portion being much more)
3 tbsp ghee or any coking oil
2 med onions slivered (I used red onions)
4 green chilies julienne
1 tbsp ginger-garlic paste (you can use 8 cloves garlic and 1" pc ginger diced very small)
1 cup (250ml) warm water or fish stock
1 cup coconut milk
1 tsp ground black pepper
Salt to taste
2 tbsp vinegar (palm vinegar is an option)
Grind very fine
1 tsp cumin seeds
½ tsp turmeric powder
2 green cardamons
4 cloves
3" cinnamon stick
Method
1. Sprinkle salt on the cut pieces of fish an keep aside.
2. In a hot pan/vessel, heat 3 tbsp oil or ghee, and on medium flame, add the onions. Saute until golden brown.
3. Add the chilies and the ginger garlic paste. Keep stirring until the raw small of the ginger-garlic fades away.
4. Now add the ground masala and continue to cook, til oil leaves the mixture.
5. Next add the coconut milk, ground black pepper and fish pieces. Stir carefully so as not to break the fish.
6. Salt to taste (Adjust accordingly, as salt was already added to the fish)
7. Bring this to a boil, add your vinegar. Simmer for about 5-6 minutes.
8. Serve hot with white rice
After tasting this dish, my next stop will be making it with fish stock, for I am sure it will add stronger flavor to this.
The following recipe is an minor adaptation of the Pomfret Curry called Kujit, from the famous East Indian Chef Michael Swamy. This recipe has been modified to suit home cooks. The traditional technique of slivering onions and green chilies as opposed to chopped fine; adding water as opposed to the fish stock, (mentioned in the recipe book), cause home cooks rarely keep fish stock on hand. What I found unusual was the addition of aromatic spices...cardamom, cinnamon and cloves...it's a remarkable change and a vibrant aroma.
Overall, a lovely recipe and a must try.
Ingredients
1 Large Pomfret (cut about 3/4 inch pieces..the tail portion being much more)
3 tbsp ghee or any coking oil
2 med onions slivered (I used red onions)
4 green chilies julienne
1 tbsp ginger-garlic paste (you can use 8 cloves garlic and 1" pc ginger diced very small)
1 cup (250ml) warm water or fish stock
1 cup coconut milk
1 tsp ground black pepper
Salt to taste
2 tbsp vinegar (palm vinegar is an option)
Grind very fine
1 tsp cumin seeds
½ tsp turmeric powder
2 green cardamons
4 cloves
3" cinnamon stick
Method
1. Sprinkle salt on the cut pieces of fish an keep aside.
2. In a hot pan/vessel, heat 3 tbsp oil or ghee, and on medium flame, add the onions. Saute until golden brown.
3. Add the chilies and the ginger garlic paste. Keep stirring until the raw small of the ginger-garlic fades away.
4. Now add the ground masala and continue to cook, til oil leaves the mixture.
5. Next add the coconut milk, ground black pepper and fish pieces. Stir carefully so as not to break the fish.
6. Salt to taste (Adjust accordingly, as salt was already added to the fish)
7. Bring this to a boil, add your vinegar. Simmer for about 5-6 minutes.
8. Serve hot with white rice
After tasting this dish, my next stop will be making it with fish stock, for I am sure it will add stronger flavor to this.
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