Fish Curry Recipe | Indian Pomfret Curry
Tender pomfret fish in a simple curry made with fresh ingredients and Indian spices. Quick and easy Indian fish curry dinner done under 30 minutes.
Ingredients
For Marination
- 1 large Pomfret , cleaned, scaled, and guts removed
- 2 teaspoons ginger-garlic paste
- 3 tablespoons oil
- 1 lemon-juiced
- 1 teaspoon cumin-coriander powder , or ½ teaspoon cumin powder and ½ teaspoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon Himalayan pink salt , or table salt
For Curry
- 1 bunch of cilantro with stems , wash, clean and remove any yellow or brown leaves
- 1 large yellow onion , peeled
- ½ lemon-juiced
- 6-8 garlic cloves
- 2 green chilies , like Long Indian green chilies, jalapenos, serrano, or one small bell pepper
- ¼ teaspoon turmeric powder
- 1 tablespoon oil
- Salt to taste
- ½ cup water , or coconut milk (see tips)
For Garnish
- 1 tablespoon chopped cilantro
Instructions
- Combine ginger-garlic paste, oil, Kashmiri red chili powder, cumin-coriander powder, turmeric, lemon juice, salt in a small bowl. Mix the ingredients well and set the bowl aside.
- Pat dry cleaned pomfret(pompano) fish pieces and transfer them into a prep bowl. Pour the spice marination on top of the fish pieces.
- Apply the spice marination evenly on each piece of fish with the help of a brush or using your hands.
- Cover the bowl with plastic wrap and refrigerate the marinated fish for 30 minutes.
- Meanwhile, blend cilantro, green chilies, garlic cloves, lemon juice, turmeric powder, ¼ cup water, and salt in a blender or a food processor. (see tips)
- Set the Hara Masala(cilantro sauce) aside or refrigerate until fish is ready to cook.
- Mince one large yellow onion in a food processor and squeeze out all the excess water.
- Heat a large skillet on medium-high heat. Brush 1 tablespoon oil evenly on the hot skillet and add marinated fish pieces.
- Cook the pieces on one side for 2 minutes. Flip each piece and cook on the other side for an additional 2 minutes. Transfer the cooked fish pieces to a plate and set them aside.
- Add any leftover marinade and minced onion to the same skillet. Turn the heat down to low-medium and cook onion until caramelized. Takes about 5 to 6 minutes. Stir while cooking the onion.
- Add blended cilantro sauce to the onion. Cook until oil starts to release or just until most of the water dissolves. Stir while cooking the sauce so the spices don't burn.
- Add remained ¼ cup water and cook until curry thickens. Takes about 2-4 minutes. Add cooked fish pieces to the curry. Gently cover them with sauce.
- Turn the heat off and garnish it with chopped cilantro.
- Serve the fish curry over plain rice and with your favorite salad.
Nutrition Information
Serving: 4g ,Calories: 175kcal ,Carbohydrates: 13.3g ,Protein: 24.1g ,Fat: 3g ,Saturated Fat: 0.1g ,Sodium: 650mg ,Potassium: 390mg ,Fiber: 2.4g ,Sugar: 6.5g ,Calcium: 29mg ,Iron: 1mg
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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