Pomfret Fry


Ouch! The devastating tooth has gone finally. I wrote a note to my dentist saying, “Dont want to see you Ever Again.” And the next days were spent gulping Ice-creams, Juices and Cold Beverages. This particular day even lacked  flavors just like the bland food. So Pale.

A warm, cloudy sky outside, no real plans for the evening, horrible tooth ache – All of it made me feel restless and unsettled. Instead of relishing, the day had nothing to do. I felt antsy all day long. So I went out, bought myself few plants and pots that really caught my eye and upon returning home I took some photos around the house that had started looking prettier, greener and happier.

While the sun had set and the weather had started becoming cooler, I decided to prepare a flavorful dinner and spend the rest of the evening with my family. This dish is elegant and simple enough that it can be cooked at a minimal time on your average weeknight. As kids, my sister and I used to eat monstrous amount of this fish with 5+ Rotis and still used to crave for more. We never figured out how our delightful appetite was so unpredictive.

Here is the recipe:
Pomfret Fry

Ingredients for fish: 5 tablespoons vegetable oil , 4 tablespoons red chilly powder, 2 tablespoons garam masala powder, 1/2 Kg of Pomfret (about 20*), Salt to taste.

Ingredients for Solkadhi:

1 cup coconut milk, 1 green chilly, Little piece of ginger, Handful of fresh coriander, 2 tablespoon of Kokum extract, 1 small pinch of sugar, Salt to taste.

Directions:

Rub salt on the fish and let it sit for 30 minutes. Now, mix all the powdered spices and salt and marinate the fish for about 5 minutes. Over medium heat in a large frying pan, heat oil and slowly shallow fry the Pomfret. Cook each side for 2 minutes. Transfer the fish to a bowl once it looks golden brown.Create a roux with the remaining oil and spices, allowing it to bubble and pour the hot mixture on the fried fish. Garnish with the coriander.

To make Solkadhi – Add kokum puree, finely chopped green chilly, ginger and lots of fresh coriander to coconut milk. Add salt and a pinch of jaggery for taste. Refrigerate before serving.As we sat down to our steaming servings, my father reminisced about the first time mommy had made this dish – during my parents first festive season together.  Over 30 years later, it still continues to be one of our family’s favourites.  The delicate flavours of the seafood are beautifully complemented and held together by a creamy solkadhi infused with fresh spices.

We were having a lovely time with each of us. Sheltered, comfortable and happy. There’s really not much to say today, except that my thoughts are with everyone in Japan and the surrounding areas. Its heartbreaking to see the loss of the life and devastation but we know their strong resolve and togetherness will pull them through.

Lets keep Japan in out thoughts and Prayers.

 

I’ve been there before and you’ve been there before. But together we can be alright.
When it gets dark and when it gets cold, we hold each other till we see the sunlight.
– Michael Jackson (Hold My Hand)

 

 

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